Ingredients
UnitsScale
- 2 1/2 c. powdered sugar
- 1 egg, unbeaten
- 2 Tbs. water
- 1/4 c. granulated sugar
- 1/4 tsp. salt (Use the code kitchenstewardship for 15% off of your first purchase)
- 1/2 c. butter, slightly softened, or palm shortening
- 1/4 c. cocoa (use the code STEWARDSHIP for 10% off at that site!) powder
- optional: 1 tsp. almond or vanilla extract
Instructions
- Combine powdered sugar and egg in mixing bowl with a fork (a mixer works too).
- You will think it will never work, that there’s no way all that powdered sugar could possibly be incorporated into the one egg, but just keep mixing. Do not give into temptation to add another egg. It will work!
- Combine water, granulated sugar and salt in a small saucepan.
- Stir over medium heat until the sugar is dissolved.
- Boil for one minute, stirring constantly.
- Add slowly to the egg mixture while beating with an electric mixer, until fully incorporated. This mixture will look a little like really thick, sticky/gooey pancake batter.
- Add the fat, cocoa, and optional extract.
- Beat until creamy.
- Spread on the cake or chill for a half hour to make it easier to pipe designs.
- Keep leftovers in the refrigerator for longer storage or at room temperature if on the cake.
Notes
You can also use coconut oil, but only if you’re going to refrigerate the frosting since the melt point is 76 degrees. I tried it once in the wintertime, and it worked out great.