Rich Chocolate Frosting

SUBMITTED BY: Amy Via PHOTO BY: Cesar

"My husband, Doug, loved his chocolate groom's cake that was topped with this smooth, creamy frosting and accented with chocolate-covered strawberries. Some were made to look like tuxedos."

PREP TIME	15 Min
READY IN	15 Min

SERVINGS & SCALING

Original recipe yield: 32 servings

USMETRIC

About scaling and conversions

INGREDIENTS

2 cups butter (no substitutes), softened
9 cups confectioners' sugar
2 1/2 cups baking cocoa
1 teaspoon vanilla extract
1 cup milk

READ REVIEWS (74)

DIRECTIONS

In a large mixing bowl, cream butter. Gradually beat in confectioners' sugar, cocoa and vanilla. Add enough milk until frosting reaches spreading consistency.

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REVIEWS

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Reviewed on Feb. 5, 2008 by naples34102

I scaled this down to 6 servings to frost "Frosted Cake Brownies," also from this site. I used Bailey's, both in the brownies and in this frosting. I found it needed more milk (or in my case Bailey's) than the recipe called for. What I liked about this recipe after reading it over was the high ratio of butter to sugar compared to similar recipes. Just as expected, it produced a very rich and creamy frosting that did not dry out or harden. Simply perfect on the brownies, and I will go back to it for my next cake too. Thanks Amy!

4 users found this review helpful

Reviewed on Oct. 26, 2007 by Lovetoeat

I'm giving this 5 stars because my only problem with it was it tasted a little too cocoa-y, but that is probably my fault for adding slightly less sugar and not compensating with the amt. of cocoa powder. I halved the recipe and it was the perfect amt. to ice and fill a 9 inch round cake. In order to avoid having problems with the cake crumbing or coming apart when you frost, you will need to add more milk than the recipe calls for. The best way to do this is to add 1T at a time as you are mixing it. Stop the mixer and take a rubber spatula and spread it around the frosting as though you were spreading it on a cake. When you pull away the spatula, if it 'sticks' to the frosting and forms very stiff peaks when you pull it away, it is too stiff and you need to add more liquid (but only add a little bit at the time). You want the consistency to be very smooth and creamy; then it will spread with no problems. From now on this is the chocolate frosting recipe I will use.

3 users found this review helpful

Reviewed on Aug. 3, 2007 by Barb

This is a great chocolate frosting- I didn't find it too sweet and turns out nice and fluffy, both great things when you are piling it on cupcakes. My advice is to make this a night ahead and fridge it so the cocoa flavor can really mellow and the flavors can come together- but be sure to remove it from the fridge at least a half hour before using because its pretty hard otherwise. Also, half the recipe made a ton!

3 users found this review helpful

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