What I like about this easy chocolate frosting recipe is the high ratio of butter to sugar compared to similar recipes.
Just as expected, it produces a very rich and creamy frosting that does not dry out or harden.
I don't find the frosting too sweet, and turns out nice and fluffy - both great things when you are piling it on cupcakes.
My advice is to make this a night ahead and chill it so the cocoa flavor can really mellow and the flavors can come together.
Be sure to remove it from the fridge at least a half hour before using because it is pretty hard otherwise.
BEST CHOCOLATE FROSTING RECIPE
This is enough to easily frost two 9 inch cakes.
1 cup butter (no substitutes), at room temperature
4 cups powdered sugar, sifted
1-1/4 cup baking cocoa
1 cup half-and-half
1 tsp pure vanilla extract
In a large mixing bowl, cream butter until light and fluffy; at least two minutes. Gradually beat in confectioners' sugar, cocoa and vanilla.
Now for the half-and-half. The best way to do this is to add 1/2 cup of it first and then 1 tablespoon at a time as you are mixing it.
Stop the mixer and take a rubber spatula and spread it around the
frosting as though you were spreading it on a cake. When you pull away
the spatula, if it 'sticks' to the frosting and forms very stiff peaks
when you pull it away - it is too stiff and you need to add more liquid
(again, only add a little bit at the time). You want the consistency to
be very smooth and creamy; then it will spread with no problems.
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