Creamy Chocolate Frosting
I've been using this chocolate frosting recipe forever, and several friends now use it as their favorite frosting. It's smooth, creamy and not-too-dark. I just wanted to share it with chocolate lovers everywhere! It will frost, but not fill, an 8 or 9 inch layer cake.
I've been using this chocolate frosting recipe forever, and several friends now use it as their favorite frosting. It's smooth, creamy and not-too-dark. I just wanted to share it with chocolate lovers everywhere! It will frost, but not fill, an 8 or 9 inch layer cake.
- Carbohydrate 639.346816754011 g
- Cholesterol 228.922125039682 mg
- Fat 83.8390675222113 g
- Fiber 5.35350012531979 g
- Protein 14.6659612425533 g
- Saturated Fat 52.418896638521 g
- Serving Size 1 1 frosting for 1 cake (880g)
- Sodium 668.02900008759 mg
- Sugar 633.993316628692 g
- Trans Fat 5.53830287655971 g
- Calories 3268 calories
Step-by-step
- 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.
The Importance of Sifting Dry Ingredients
Many home bakers dump confectioners sugar and cocoa powder straight into creamed butter, which guarantees persistent lumps that an electric mixer cannot easily break apart. Passing both dry components through a fine-mesh sieve beforehand aerates the mixture and removes dense clumps. When combining these powders with the butter, alternate the additions with evaporated milk rather than pouring everything in at once. This staged incorporation prevents flour dust clouds and allows the fat to emulsify the liquid smoothly without breaking. Beat the mixture for a full three to five minutes at medium speed until the volume visibly increases and the color lightens.
Managing Dairy and Sugar Variations
Altering the fat or liquid components changes the final spreadability of the coating. Standard butter contains about 80 percent fat and 20 percent water, meaning lower-fat spreads introduce excess moisture that thins the matrix. If swapping evaporated milk for heavy cream, reduce the volume slightly because higher milk fat yields a softer final density. Confectioners sugar contains cornstarch as an anti-caking agent, so replacing it with granulated sugar will result in a gritty texture that fails to dissolve properly in the butterfat. Keep the finished batch at room temperature if applying immediately, or chill it briefly if the kitchen ambient temperature exceeds 72 degrees Fahrenheit.
