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With this easy-to-make frosting there is no need to use the stuff from a container. Dress up a box cake mix or frost a homemade cake with this rich, chocolaty frosting. It spreads easily too. When sending a dessert to a friend with a new baby or someone recuperating from a surgery or illness, I bake and frost in a disposable pan so the recipient doesn’t have to be concerned about returning the container.
How to make fluffy chocolate frosting
Gather the ingredients and allow the butter to warm to room temperature.
Begin by sifting the confectioners sugar and the cocoa powder.
Sifting removes lumps and makes the sugar fluffier by adding air. Any fine mesh can be used for sifting. A kitchen strainer or a specialized, hand-cranked sifter will also work.
The confectioners sugar and the cocoa powder can be sifted together; if using a strainer as above, tap the sifter, back and forth, against the palm of your hand until all of the sugar and cocoa powder is sifted.
Creaming the butter
In a large bowl, cream softened butter until smooth.
Add a few spoonful’s of the sugar mixture.
Mix to incorporate.
Drizzle in a little milk. Continue, alternately sugar mixture with evaporated milk.
Blend in vanilla. Beat until light and fluffy. If necessary, adjust consistency with more milk or sugar.
Frosting and decorating
Spread the frosting onto your cooled cake. The recipe will make enough to frost 1 9×13-inch cake or an 8 or 9-inch 2-layer cake without filling between layers. I suggest making the recipe plus half or better yet, doubling it.
Increasing the recipe will also give you enough for piping and decorating. Remember to add the sprinkles, if using, right away as the frosting hardens rather quickly.
Creamy Chocolate Frosting Recipe
- 2 3/4 cups confectioners’ sugar
- 6 tablespoons unsweetened cocoa powder
- 6 tablespoons butter, softened
- 5 tablespoons evaporated milk
- 1 teaspoon vanilla extract
- (I like to add a small pinch of salt but this is totally optional)
In a medium bowl, sift together the confectioners’ sugar and cocoa, and set aside.
In a large bowl, cream butter until smooth, then gradually beat in sugar mixture alternately with evaporated milk. Blend in vanilla. Beat until light and fluffy. If necessary, adjust consistency with more milk or sugar.
NOTE: The recipe will make enough to frost 1 9×13-inch cake or an 8 or 9-inch 2-layer cake without filling between layers. I suggest making the recipe plus half or better yet, doubling it.
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