Prep 5 mins
Cook 0 mins
A wonderful frosting I have used for years made in very little time with perfect results and 100% better than any canned, this frosting is so good you will find yourself eating a fair amount of it before even using it to frost with! --- choose the amount of cocoa powder you desire for either a light, medium or dark frosting, and make certain to sift the cocoa powder and the confectioners sugar before using for the recipe--- this frosting *freezes* very well so double the recipe and freeze one batch for next time --- *NOTE* for an ultra creamy fluffy milk chocolate frosting add in 1 to 1-1/2 cups thawed Cool Whip topping at the end of mixing the frosting and beat on low speed until blended ------- also see my Kittencal's Bakery Buttercream Frosting/Icing ---- Authentic No Refrigeration Bakery Frosting/Icing --- Kittencal's Best Cream Cheese Frosting (Extra Creamy Option)
- 118.29 ml butter, softened (you can use margarine but the flavor will not be the same)
- 631.69 ml confectioners' sugar, sifted
- 78.07 ml half-and-half cream (can use unwhipped whipping cream in place of half and half) or 78.07 ml milk (can use unwhipped whipping cream in place of half and half)
- 7.39 ml vanilla
CHOOSE ONE OF THE FOLLOWING
- 78.07 ml unsweetened cocoa powder, sifted (for light)
- 118.29 ml unsweetened cocoa powder, sifted (for medium)
- 177.44 ml unsweetened cocoa powder, sifted (for dark rich)
- Cream the butter in a small bowl.
- Blend in the cocoa powder (the amount desired for a light, medium or dark flavor), vanilla, confectioners sugar, alternately with the cream.
- Beat with an electric mixer, until the desired texture is achieved.
- **NOTE** because of the additional cocoa powder more cream may have to be added in to reach desired consistency.
BEWARE!!! When you PRINT this recipe, it changes to say, "1/3-2 2/3 cup half-and-half cream (can use unwhipped whipping cream in place of half and half) or 1/3 cup milk (can use unwhipped whipping cream in place of half and half)"
OBVIOUSLY, when you compare this to what the original recipe says, it makes a HUGE difference! I will be making this again following the original recipe and then will come back to rate it for real, but seriously, 1/3 - 2 2/3 is NOT right.
This recipe is good but I felt it needed a couple of tweaks, which is why I am giving it 4 stars. Next time I make it (and there WILL be a next time!), I'll put the largest amount of cocoa in, but reduce the amount of confectioner's sugar to compensate, rather than increasing the cream. It think that should work better to increase the chocolate flavor. Second, the recipe doesn't make very much. I put it in my KitchenAid and whipped it up with the balloon whisk, which made it nice and fluffy, but it still just barely covered a 2-layer cake spread very thinly. Next time I will double the recipe to make sure I get plenty of frosting to spread around.
This is the simplest, yummiest recipe and makes for an awesome MOCHA BUTTERCREAM!!! Very smooth and I like the options given for increasing or decreasing the chocolate flavor. I've made this with just 2% milk and it still turns out great! When I make the mocha version, I use the "light chocolate" method and add 2-2.5 teaspoons of espresso powder (I used King Arthur Flour brand). The more espresso powder you add the stronger & more bitter the coffee flavor so if it's not sweet enough, compensate by adding more powdered sugar (in small moderations) till you get the taste you prefer. %u2665