Name: Reduced-Fat Creamy Chocolate Frosting
Total time: PLACEHOLDER
Ingredients: 4 tablespoons unsalted butter , cut into 4 pieces; 1 ounce (28 grams) unsweetened chocolate , chopped; 1/4 teaspoon table salt; 1/4 teaspoon instant coffee granules; 3/4 cup (2¼ ounces/64 grams) unsweetened cocoa powder; 3 cups (12 ounces/340 grams) confectioners' sugar; 1/2 cup skim milk

Why This Recipe Works

We stuck close to a traditional buttercream frosting for this Reduced-Fat Chocolate Creamy Chocolate Frosting recipe, but excluded much of the butter and replaced it with skim milk. This produced a creamy, rich tasting frosting only slightly looser than the traditional kind.

Before You Begin

This frosting can be made up to 5 days in advance and refrigerated. When ready to use, allow the frosting to soften at room temperature for 30 minutes, then beat with electric mixture for 30 seconds to fluff the frosting.

Instructions

Microwave butter and chocolate in medium bowl on 50 percent power until smooth, 1 to 2 minutes, stirring once halfway through cooking. Stir in salt and coffee granules until dissolved, then transfer to medium bowl to cool, 10 minutes.

Whisk cocoa and confectioners’ sugar in medium bowl. Using electric mixer at low speed, gradually add cocoa mixture to melted chocolate mixture (mixture will appear grainy). Gradually add milk, beating until milk is completely incorporated. Increase speed to medium-high and beat until light and creamy, about 1 minute.