Chocolate Buttercream Frosting

Doesn’t the name say it all?

I never thought that I was that picky when it came to frosting. The canned stuff is edible right? Then I made my own from scratch and it was not only easy, but it tasted better too. From there, the original recipe that I used then doesn’t much resemble the one that I use now. The following recipe is:

• Easy
• Not greasy
• Fluffy
• Holds up
• Moist
• Freezable

I use my stand mixer, and add two sticks of softened butter (1 cup). Mix on medium speed until smooth. Add one cup of sifted unsweetened cocoa powder and 1 teaspoon of vanilla extract. Mix until thoroughly blended.

Alternating, add 1 cup of powdered sugar and 1 tablespoon of evaporated milk until you have added 4 cups (1 pound) of powdered sugar. You can use the milk of your choice, but I do like using evaporated milk.

Add 3 to 4 tablespoons light corn syrup. This step is optional, but I think it gives the frosting a nice sheen. Add more evaporated milk if frosting needs thinned. Beat until light and fluffy.

Keep frosting covered with a damp paper towel until ready to use. Extra frosting can be frozen!

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Chocolate Buttercream Frosting

Total Time

15 mins

 

Servings: 3 cups

Hostess At Heart: Julie Menghini

Recipe Notes

Ingredients
1 cup butter, softened at room temperature
1 cup cocoa, sifted
1 teaspoon vanilla extract
4 cups confectioners' sugar (powdered sugar)
4-5 tablespoons evaporated milk
3-4 tablespoons light corn syrup (optional)

Instructions
Cream butter in a stand mixer until smooth. Add sifted unsweetened cocoa powder and vanilla extract. Mix until blended.

Alternating, add 1 cup of powdered sugar to 1 tablespoon evaporated milk until all sugar has been added.

Add 3 to 4 tablespoons light corn syrup if desired. Add additional evaporated milk if necessary, and beat until light and fluffy. Keep icing covered with a damp paper towel until ready to use.

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