Chocolate Frosting
Chocolate frosting made at home — Quick Chocolate Frosting, The SILKIEST Chocolate Buttercream, and a vegan version for birthdays and school bake sales.
★ dessert
dessertQuick Chocolate Frosting
Easy, quick, delicious. What else could you ask for?
Averi BarinowskiIngredients
- 2 cups Sugar
- 1/4 cup Cocoa powder
- 1 stick Butter
- 1/2 cup Evaporated milk
- 1 tsp Vanilla extract
Instructions
- 1Combine all ingredients except vanilla and bring slowly to a boil over medium heat, stirring constantly. Boil and stir for about 2 to 3 minutes. Remove from heat and add vanilla. Cool. Beat until desired consistency is achieved (not long, thickens fast.) (I usually make 1 and a half of this recipe for the hot milk cake.)
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Open in Pepper →Homemade Chocolate Frosting Beats The Can
A good chocolate frosting is butter, cocoa, and powdered sugar beaten until it holds a swoop. It takes about five minutes and it tastes like more than the sum of it.
Cooks on Pepper reach for these when a birthday sneaks up, when the sheet cake comes out of the oven at 8 p.m., or when a plain pan of brownies needs something on top.
Every recipe here is a working frosting: Quick Chocolate Frosting for speed, The SILKIEST Chocolate Buttercream for a layer cake, Easy, Delicious Chocolate Frosting, plus vegan and low-carb chocolate buttercream for the table where somebody eats a little differently.
Quick Tips
- 1
Sift the cocoa first
Push the cocoa powder and powdered sugar through a fine strainer before mixing. It's the only way to get rid of those little brown lumps.
- 2
Soften butter, don't melt it
Leave butter on the counter 45 minutes until it dents with a finger. Melted butter makes soupy frosting that never whips up.
- 3
Beat it a full minute
After everything's in the bowl, run the mixer 60 seconds more on medium-high. That air is what makes it spreadable instead of dense.
- 4
Cool the cake completely
Wait at least an hour after the cake leaves the oven. Warm cake melts frosting right off the sides.
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