Monday, October 12, 2009

Chocolate Frosting

This is one of the best Chocolate Frostings I have ever tasted. Used it on the Marshmallow Brownies or any other time you need chocolate frosting. Thin with more milk to make it more of a glaze for cake (especially a bundt), or thicken with extra powdered sugar for thicker frosting. The consistency is up to you. For a delicious white frosting, omit the cocoa powder and add extra sugar if needed.

Chocolate Frosting

1 stick Butter, softened
3 1/2 C. Powdered Sugar
1/3 C. Cocoa Powder
1 t. Vanilla
Milk or Cream

Cream butter and cocoa butter. Use softened butter, but do NOT melt the butter. Use the mixer to whip it up. Slowly add in powdered sugar. Beat in vanilla and milk until the consistency is right for spreading on the brownies.

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