I have just made a frosting billed as the best ever, but I’m afraid I’m underwhelmed. I like my roughshod buttercream better, though I will say it is a very light fluffy icing. It’s just that it tastes to me like something you’d get on a commercial cake, and why anybody would want to replicate that flavor at home is beyond me.
I have put chocolate into the frosting now, which makes it taste slightly less commercial, so that helps, and I have put it all on top of what is billed as the best chocolate sheet cake ever. I tasted the batter. I have made nicer batters. I’ll have a piece of cake for dessert tonight to see how it is, and send the rest to Ted’s work tomorrow (HOORAY for being able to make goodies and get them out of the house!). We shall see. I said with dire imprecations. :)
For me, the best frosting ever is ganache – just chocolate and cream melted together. Although everyone I know is, I’m no much of a buttercream freak. I’d always just poured it on, but Alton Brown demonstrated whipping it with egg beaters so you can get the traditional frosting look. http://www.foodnetwork.com/recipes/alton-brown/ganache-frosting-recipe/index.html. Now, that makes my mouth water. I was going to get a rich chocolate pound cake recipe up for mardi gras, but life got in hte way of blogging. Ol Martha had highlighted Hershey’s Best Chocolate cake http://bit.ly/ePDWcB once (they specify sheet, layer, bundt etc), and I tend to use that (or their extra dark recipe if only adults coming to play) for a moist “all American” version cake. Surprised the cake you linked used so little cocoa.
Please, I would like to know this recipe for “best ever” frosting — looks like the words may have been a link at some point in their life, but now….
Oop. Fixed the link, sorry.