Kittencal's Chocolate Buttercream Frosting/Icing Recipe #89207
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 recipe#80118 ---- and recipe#282040
by KITTENCAL
5 min | 5 min prep
SERVES 24 , 2 cups
- 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)
- 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.
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5 stars