1 of 2 photos
| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 cups 256g Recipe makes 2 cups) |
||
| Calories 1003 | ||
| Calories from Fat 349 | (34%) | |
| Amount Per Serving | %DV | |
| Total Fat 38.8g | 59% | |
| Saturated Fat 24.3g | 121% | |
| Monounsaturated Fat 10.3g | ||
| Polyunsaturated Fat 1.5g | ||
| Trans Fat 0.0g | ||
| Cholesterol 95mg | 31% | |
| Sodium 266mg | 11% | |
| Potassium 390mg | 11% | |
| Total Carbohydrate 172.9g | 57% | |
| Dietary Fiber 7.1g | 28% | |
| Sugars 157.5g | ||
| Protein 5.6g | 11% | |
Ingredients
- 6 tablespoons butter or margarine (softened)
- 2 2/3 cups powdered sugar
- 1/2 cup cocoa (I prefer Ghirardelli)
- 4-6 tablespoons milk
- 1 teaspoon vanilla extract
Directions
1
Beat the butter in a medium mixing bowl.2
Add powdered sugar and cocoa alternately with milk, beating to spreading consistency.3
Stir in vanilla.
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- Course > Desserts > Cakes > Fillings & Frostings
- Preparation > Time to Make > < 15 mins
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- Dietary > Low in... > Low Protein
Featured Reviews for This Recipe
From: Chef #1059246
On Sep 19, 2009
Really needs more cocoa in my opinion. Pretty good when you make that adjustment.
From: Michawnpita
On Jan 4, 2008
OMG!!!!!!!This stuff ROCKED!!!! I used margarine (all I had for the moment) and half and half, but it ROCKED! This had the chocolatey taste I was looking for and not too sweet. I am using this from now on! No more canned frosting for me! (although I would do a double recipe for 24 cupcakes).
From: ~cbw~
On Jan 9, 2005
Very tasty and easy to put together. I used margarine and Hershey's cocoa. I was able to frost a double layer round cake with the batch I made. I had to be kind of stingy with the icing, so, for that size I would probably make a batch and a half. I will definitely be making this again though.
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