Here is the EASIEST chocolate frosting I have ever made. It will frost 24 cupcakes using a knife to spread it like a can of frosting would. To make high pillars of frosting on top, you will need to double the recipe. And… NO trans fats! The FDA is going to ban them soon anyway, so might as well learn to make our own flavor-filled frostings!
Homemade Can of Chocolate Frosting
frosts 24 cupcakes or generously frosts 12 cupcakes
1 stick (8 Tb or 4 oz.) unsalted butter, room temperature
3/4 cup cocoa
3 cups powdered sugar
3-4 Tb. milk or cream
1 tsp. vanilla
1 pinch salt
1. Sift your cocoa and powdered sugar especially if you want them to look pretty. If it is you and the kids… it is not going to hurt to skip this step.
2. In a great big bowl, beat the butter 1-2 minutes. Add 1 cup of the cocoa/sugar. Add 1 Tb. cream
Alternate until everything has been incorporated. Add more cream or milk if you need to thin down the frosting. Remember: You can always add more milk, but it is difficult to add more dry ingredients. Adding more milk will yield a more spreadable product. If you plan on making fancy roses that require stiff buttercream, you need less milk.
3. Add salt and vanilla.
4. Beat on high for 2 minutes. Frost and eat! If you are going to use sprinkles, then sprinkle them immediately after frosting the cake or cupcake. The frosting will dry on top rather quickly and prevent the sprinkles from sticking. Now… the frosting doesn’t get hard or taste dry at all. It is just the very top.
Need more frosting ideas?