Easy Chocolate Frosting Recipe
from Scratch


What I like about this easy chocolate frosting recipe is the high ratio of butter to sugar compared to similar recipes.


Easy Cake Recipes

Fruit Desserts

Best Chocolate 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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