Wednesday, December 2, 2015

Creamy Chocolate Frosting

This is my favorite home-made frosting.  It's smooth, creamy, and not too dark.  It will frost, but not fill, an 8 or 9 inch double layer cake.  I like to double it and put the remaining amount on graham crackers as an added bonus.  So to chocolate lovers everywhere: You've gotta' try this one!

2 3/4 cups powdered sugar
6 Tablespoons unsweetened cocoa powder
6 Tablespoons butter
5 Tablespoons evaporated milk (or regular milk)
1 teaspoon vanilla extract

1.  In a medium bowl, sift together the powdered sugar and cocoa, and set aside.
2.  In a large bowl, cream butter until smooth, then gradually beat in the sugar mixture alternately with milk.  Blend in vanilla. Beat until light and fluffy.  If necessary, adjust consistency with more milk or sugar.

*Recipe from

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