For creamy, satiny frosting, it's the little things that count.
Why This Recipe Works
It was important to use unsalted butter in our Mocha Frosting recipe, as salted butter contained varying levels of salt, depending on the brand. Using unsalted butter allowed us to accurately control the amount of salt in our frosting. We cut the butter into pieces and let them soften—but not too much, or the frosting was greasy. A little liquid made the frosting easy to spread. Many Mocha Frosting recipes we tested used milk, but we preferred more luscious heavy cream, which gave the frosting a silky quality.
© 2018 America's Test Kitchen. All rights reserved.