Rich, creamy chocolate frosting that's simple to make and absolutely delicious!
~2 cups (see additional notes below)
1 cup butter, softened*
1 teaspoon vanilla extract
1 1/4 cups cocoa powder
4 1/2 cups powdered sugar
1/2 cup milk
1. In a mixing bowl, cream the butter with an electric mixer. gradually beat in the vanilla, cocoa powder, and powdered sugar. Beat in enough milk to achieve a spreadable consistency.
2. Spread frosting on cake right after making the frosting. If you wait too long to spread the frosting, it will lose some of it's light airy fluffiness when you spread it.
Deluxe Chocolate Frosting, shown with Deluxe Chocolate Cake (recipe)
*You must use real butter (salted or unsalted are both fine) and it must be softened ("room temperature"), not melted nor too firm.
This recipe makes enough frosting for a 9x13-inch cake or two 8- or 9-inch round cakes.
DO NOT store extra frosting in the fridge, as it will harden and become unusable!
Ingredient measurements for 1.5 times this recipe (will modestly frosten a 2-layer 9-inch cake):
1 1/2 cups softened butter
1 1/2 teaspoons vanilla extract
1 3/4 cups PLUS 2 tablespoons cocoa powder
6 3/4 cups powdered sugar
3/4 cup milk
Ingredient measurements for 2 times this recipe (will be enough frosting to generously frosten a 2-layer 9-inch cake, or frosten a 3-layer cake):
2 cups softened butter
2 teaspoons vanilla extract
2 1/2 cups cocoa powder
9 cups powdered cugar
1 cup milk
Original recipe source: AllRecipes.com. Recipe instructions, notes, and photos are my own! :)
This frosting is AMAZING! I had been searching for the perfect creamy, fluffy chocolate frosting that DIDN'T call for vegetable shortening. This one is totally it! It's super creamy, smooth, fluffy, and chocolate-y. This is definitely my favorite chocolate frosting recipe and the best chocolate frosting I've ever made! (And I've had some real failures when it comes to homemade chocolate frosting... like the one that just refused to thicken no matter hot much powdered sugar I added...)
Be sure to follow my recipe notes about storing/using this frosting. One time I made the mistake of making this frosting ahead of time, and by the time I was spreading it on the cake, several hours later, it wasn't keeping the perfect consistency that it had when it was fresh. I also refrigerated the leftovers one time and it was practically impossible to use the leftovers with good results.
Now that I know those things, this recipe is basically foolproof! :)
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