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!
Chocolate Buttercream Frosting
Notes
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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[…] crumb was chocolatey and moist, and I think it was a great choice to frost it with my favorite chocolate buttercream frosting. The steps are all my own. They weren’t listed on the recipe, but I use this same method […]