I mainly use this chocolate frosting to accompany my chocolate cake recipe, but it can also be used for vanilla cake or anything that you want! It’s a delicious frosting, with a bit of instant espresso to enhance the chocolate flavor!
Chocolate Frosting
I mainly use this chocolate frosting to accompany my chocolate cake recipe, but it can also be used for vanilla cake or anything that you want! It’s a delicious frosting, with a bit of instant espresso to enhance the chocolate flavor!
Ingredients Â
- 1½ cups butter softened 30 seconds in the microwave (straight from refrigerator)
- 1 cup unsweetened cocoa
- 5 cups powdered sugar
- 2 teaspoons vanilla extract
- ½ teaspoon instant espresso
- 1/4 – 1/2 cup milk
InstructionsÂ
- Add cocoa to a large bowl, using an electric hand mixer, or bowl of stand mixer with a paddle attachment. Mix through to remove any lumps.
- Add softened butter, and mix until well-combined.
- Add powdered sugar, 2 cups at a time, mixing slowly to combine, and then speeding up to a medium mixing speed for about 1 minute. Repeat with two additions until all powdered sugar is added.
- Next, mix in vanilla and instant espresso, and mix until combined.
- Finally, add 1/4 cup of milk and mix for about 1-2 minutes on medium speed to incorporate fully. If frosting appears too dry, add more milk, a tablespoon at a time until it reaches the right consistency. If it appears to wet and does not hold its form, add more confectioner’s sugar, a tablespoon at a time until it reaches the right consistency.
Notes
SERVING: Use to decorate cakes, cupcakes, whoopie pies, or more!
STORAGE: Store at room temperature. It will keep for a few days. You can store it in the refrigerator if you need it to last longer, but you will want to bring it to room temperature again before using.
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