Fluffy Horchata Frosting
Everyone who ate this cake was so appreciative of and wowed by the fluffiness of this frosting (which is adapted from Baked: New Frontiers in Baking). Even if you don't make the chocolate cake listed, please make this frosting for the next cake you bake. It's lovely! I ended up making homemade horchata for this, but realized in doing so that you can probably find this stuff at the grocery store. It was a fun project, but it's probably a little less than necessary to make it homemade. However, if you would like to try it out, I very highly recommend this recipe from the lovely Lindsay of Love and Olive Oil!
  • 1½ c (300 g) sugar
  • ⅓ c (47 g) all-purpose flour
  • 1½ c (155 ml) horchata
  • ⅓ c (78 ml) heavy cream
  • 1½ c (355 g) butter, room temp and cubed
  • 1 tsp vanilla
  1. Combine the sugar and flour in a cool saucepan. Very slowly stir in the horchata and cream, stirring well so that the flour does not clump. Set the pan over medium heat, and stirring frequently, cook the mixture until quite thick and pastey, 10-15 minutes.
  2. Remove the pan from heat and pour the mixture into the bowl of your mixer. Fit with the paddle attachment and whip on high speed until the outside of the bowl is cool to the touch, about fifteen minutes.
  3. When the bowl is cool, add the butter all at once and whip on high speed until very light and fluffy. Add the vanilla and whip to combine.
Recipe by Whisk Kid at https://whisk-kid.com/2015/05/party-mexican-spice-horchata-cake/