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:
- Not greasy
- Holds up
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!
Chocolate Buttercream Frosting
- 1 cup butter, softened at room temperature
- 1 cup cocoa, sifted
- 1 tsp vanilla extract
- 4 cups confectioners' sugar (powdered sugar)
- 4-5 tbsp evaporated milk
- 3-4 tbsp light corn syrup (optional)
- 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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