Creamy Chocolate Frosting

SUBMITTED BY: Tracy Larsen PHOTO BY: Kris(py)

"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."

PREP TIME	15 Min
READY IN	15 Min

SERVINGS & SCALING

Original recipe yield: 1 frosting for 1 cake

USMETRIC

About scaling and conversions

INGREDIENTS

2 3/4 cups confectioners' sugar
6 tablespoons unsweetened cocoa powder
6 tablespoons butter
5 tablespoons evaporated milk
1 teaspoon vanilla extract

READ REVIEWS (153)

DIRECTIONS

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.

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REVIEWS

MORE MEMBER REVIEWS

Reviewed on Aug. 27, 2003 by LAURADOHRMANN

A buttercream frosting babe at heart, I used this as a sub for birthday cupcakes that had to travel by car for ahwile and they were met with rave reviews by both adults and kids alike. Easy to make, not too sweet, and Iwas able to use a pastry bag to pipe it on the cupcakes without too much mess.

8 users found this review helpful

Reviewed on May 21, 2003 by MONNIEK

This is really great. My family loved it. I used 2% milk because I can't bear to open a can of evaporated milk and waste what's left, it was still great and the liquid to sugar ratio made a perfect spreading consistency. Thanks for sharing.

6 users found this review helpful

Reviewed on May 21, 2003 by JAKIHALL

This is by far the best chocolate frosting I have ever made. It has great color and tastes so much better than tub frosting. Thanks so much for sharing.

5 users found this review helpful

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