Chocolate Frosting I
I would reccomend this recipe if you don't have any evaporated milk--that's what happened to me!
First thing, make sure that you sift all of the powdered sugar through a little strainer, it makes it finer and not gritty..
I used butter, not margarine, and I actually doubled the amount of butter to 1/2 cup and it worked out well, it wasn't melted either, it was warm..
Like a lot of reviews said, I added less powdered sugar and more cocoa and it turned out great! Really good frosting :) I am using it for my amazing chocolate cake.
Definitelyl reccomend trying this! Check many reviews to see what people suggest adding! (:
4 users found this review helpful
Apr. 7, 2011