Homemade Chocolate Frosting
We’ve been loving our $0.99 Store finds lately, one of which was gluten free cake mix. It normally retailed for $5.99 each, so finding it at $0.99 was a real steal! Of course we went overboard, and now we’re faced with what to ke with it all. So of course we turned to an easy, crowd pleasing favorite. Cupcakes! Now I’m all for ease, so the box mix for the cakes is great, but there are just some things that should be made from scratch – one of those is FROSTING. In particular Homemade Chocolate Frosting 😉
There’s just no comparison to the store bought kind – this one is SO easy to make and SO much tastier than what you get in a can. I love that I can control what goes into this Homemade Chocolate Frosting recipe and don’t have to worry about additives and chemical preservatives. It’s fresh, rich, chocolaty and the perfect topping to any cupcake, cake or dessert. I promise, after making this you won’t want the canned kind!
- 8 tbsp. (1 stick) butter, room temperature
- ⅔ cup unsweetened cocoa powder
- 3 cups confectioners’ sugar, sifted, plus additional (if needed)
- ⅓ cup whole milk, plus additional (if needed)
- 2 tsp. pure vanilla extract
- ¼ tsp. salt
- Blend the butter and cocoa powder in a large bowl on low speed (very important or you will have cocoa powder all over you and your kitchen!!) until the mixture is soft and well combined, about 30 seconds.
- Stop the mixer and place the confectioners’ sugar, ⅓ cup milk, vanilla and salt in the bowl and beat again on low speed until the frosting lightens and is fluffy, about 2 – 3 minutes.
- Add more milk if the frosting is too thick or confectioners’ sugar, 1 tablespoon at a time, if the frosting is too thin.
- Spread on the cake or cupcakes of your choice.