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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (27g) Recipe makes 24 servings |
||
| Calories 103 | ||
| Calories from Fat 45 | (43%) | |
| Amount Per Serving | %DV | |
| Total Fat 5.0g | 7% | |
| Saturated Fat 3.1g | 15% | |
| Monounsaturated Fat 1.4g | ||
| Polyunsaturated Fat 0.2g | ||
| Trans Fat 0.0g | ||
| Cholesterol 11mg | 3% | |
| Sodium 29mg | 1% | |
| Potassium 92mg | 2% | |
| Total Carbohydrate 16.5g | 5% | |
| Dietary Fiber 1.9g | 7% | |
| Sugars 13.2g | ||
| Protein 1.3g | 2% | |
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Kittencal's Chocolate Buttercream Frosting/Icing
By: KITTENCAL
Apr 17, 2004
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 Creamy White Buttercream Frosting/Icing ---- and Authentic No Refrigeration Bakery Frosting/Icing
SERVES 24 , 2 cups
Ingredients
- 1/2 cup butter, softened (you can use margarine but the flavor will not be the same)
- 2 2/3 cups confectioners' sugar, sifted
- 1/3 cup half-and-half cream or milk (can use unwhipped whipping cream in place of half and half)
- 1 1/2 teaspoons vanilla
CHOOSE ONE OF THE FOLLOWING
- 1/3 cup unsweetened cocoa powder, sifted (for light)
- 1/2 cup unsweetened cocoa powder, sifted (for medium)
- 3/4 cup unsweetened cocoa powder, sifted (for dark rich)
Directions
1
Cream the butter in a small bowl.2
Blend in the cocoa powder (the amount desired for a light, medium or dark flavor), vanilla, confectioners sugar, alternately with the cream.3
Beat with an electric mixer, until the desired texture is achieved.4
**NOTE** because of the additional cocoa powder more cream may have to be added in to reach desired consistency.
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Browse similar recipes by category
- Course > Desserts > Cakes > Fillings & Frostings
- Main Ingredient > Chocolate
- Preparation > Time to Make > < 15 mins
- Preparation > Number of Servings > For Large Groups
- Dietary > Low in... > Low Sodium
Featured Reviews for This Recipe
From: Heather U.
On May 24, 2005
Quite frankly, I'm flabbergasted that I actually made this delicious frosting myself. What a great recipe. Foolproof. I went with 6 T dutched cocoa powder, and I lightened the calorie load just a smidge by Splenda for baking (1 c) and nonfat dry milk (1/3 c) for a chunk of the powdered sugar. I also used fat free half and half, and went with half butter, half non-hydrogenated shortening. This went together so quickly in my food processor! I now have a beautiful tub of glossy, smooth, thick frosting which will go perfectly with Graybert's Chocolate Zucchini Cake Chocolate Zucchini Cake. Thanks for posting! — posted Dec 28, 2004 UPDATED: I've now made this a second time and once again it's excellent. I forgot to mention last time that I added 1 T corn syrup in order to achieve a glossy finish. It's so smooth, rich, and creamy, even with fat free milk this time!
From: Chef Patty S
On Apr 12, 2005
Good stuff...rich, but not heavy and not too sweet. I frosted a from-a-mix cake for DS's birthday. I used Dutch Process cocoa. Received compliments from son's friends. It tended to "melt" at room temp, so best refrigerate.
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