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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

Recipe #89207 | 5 min | 5 min prep | add private note

⁽²⁹⁷⁾ RATE IT NOW Print Recipe

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 (change servings and units)

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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Featured Reviews for This Recipe

From: Chef #1391395

On Nov 2, 2009

Yummy and easy to make. I made mine with carob and you can't even tell the difference.

0 people found this review helpful

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From: Chef #986714

On Nov 2, 2009

I am typically not a fan of butter frostings, but this one was great. I used it to frost the cupcakes I made for my sons fall party at school and they were a huge hit!

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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!

33 people found this review helpful

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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.

24 people found this review helpful

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