Prep 10 mins
Cook 0 mins
A nice, creamy butter frosing. I got this from a Hershey can of cocoa and have made it many times when I want a chocolate frosting. It is extra good and you can regulate the amount of chocolate you have in it. In the recipe below you will find three different amounts of cocoa. You choose what you like--will it be light flavor, medium flavor, or dark flavor? But only use one of the amounts of cocoa.
- In a medium-sized bowl, beat the butter till creamy.
- Add the confectioners sugar and cocoa alternately with the milk.
- Beat to spreading consistency--additional milk may be needed; add sparingly.
- Beat in the vanilla.
Delicious. Added a pinch of salt to really make it perfect. Also, the longer you beat this the lighter it gets (in texture and colour) - even if you use the max amount of cocoa. So - if you want a really dark frosting only mix to combine and no more!
This is an excellent frosting recipe! I made it for my vanilla sheet cake for breakfast this morning (I know, I know, but I'm trying to avoid donuts). I used Dagoba cocoa, and didn't worry about the different flavors of cocoa and it came out delicious!
However! If you just want just enough frosting to cover 1 9x13 sheet cake, CUT THE RECIPE IN 1/2!!!! And I did end up using another couple of splashes of milk.
I halved the butter and used 1 cup sugar with 1/3 cup unsweetened Dutch cocoa, and no vanilla. The relative high volume of cocoa did mean the full 1/3 cup milk was needed. It was perfect and enough for a think layer of frosting to sandwich two cakes together. The whole amount of butter and another cup of sugar (plus more milk and cocoa) would have been needed to frost the cake as well. This is now my standard frosting recipe. Thanks for posting