Kittencal's Chocolate Frosting/Icing
A quick and delicious frosting that's 100% better than canned! Customize the cocoa for your perfect shade, and it freezes well for later use. For extra creamy milk chocolate, add thawed Cool Whip at the end. Perfect results every time!
Steps for Kittencal's Chocolate Frosting/Icing
Here's a step-by-step instructions for making Kittencal's Chocolate Frosting/Icing:
- Cream the butter in a small bowl.
- Blend in the cocoa powder (the amount desired for a light, medium or dark flavor), vanilla, confectioners sugar, alternately with the cream.
- Beat with an electric mixer, until the desired texture is achieved.
- **NOTE** because of the additional cocoa powder more cream may have to be added in to reach desired consistency.
- Die Butter in einer kleinen Schüssel cremig schlagen.
- Kakaopulver (die gewünschte Menge für einen hellen, mittleren oder dunklen Geschmack), Vanille und Puderzucker abwechselnd mit der Sahne vermischen.
- Mit einem elektrischen Mixer schlagen, bis die gewünschte Textur erreicht ist.
- **HINWEIS** Aufgrund des zusätzlichen Kakaopulvers muss möglicherweise mehr Sahne hinzugefügt werden, um die gewünschte Konsistenz zu erreichen.
- Bata la mantequilla en un bol pequeño.
- Mezcle el cacao en polvo (la cantidad deseada para obtener un sabor claro, medio u oscuro), la vainilla y el azúcar glass, alternativamente con la crema.
- Bate con una batidora eléctrica, hasta conseguir la textura deseada.
- **NOTA** debido al cacao en polvo adicional, es posible que sea necesario agregar más crema para alcanzar la consistencia deseada.
- Dans un petit bol, crémer le beurre.
- Incorporer la poudre de cacao (la quantité souhaitée pour une saveur claire, moyenne ou foncée), la vanille, le sucre glace, en alternant avec la crème.
- Battre au batteur électrique jusqu'à l'obtention de la texture souhaitée.
- **REMARQUE** en raison de l'ajout de poudre de cacao, il se peut qu'il soit nécessaire d'ajouter plus de crème pour obtenir la consistance souhaitée.
Why you'll love Kittencal's Chocolate Frosting/Icing
- Rich and Decadent Flavor: Kittencal's Chocolate Frosting is known for its deep, rich chocolate flavor that pairs perfectly with a variety of baked goods. Whether you’re topping a cake or cupcakes, this frosting enhances the overall taste, making desserts irresistibly delicious.
- Easy to Make: This frosting recipe is straightforward and requires minimal ingredients, making it accessible for bakers of all skill levels. With simple steps to follow, you can whip up a batch quickly, ensuring that you spend more time enjoying your treats and less time in the kitchen.
- Versatile and Customizable: Kittencal's Chocolate Frosting can be easily customized to suit your preferences. You can adjust the sweetness, add different flavor extracts, or even incorporate additional ingredients like cocoa powder or espresso for an extra kick, making it a versatile choice for any dessert.
Kittencal's Chocolate Frosting/Icing
Ingredients
- 1⁄2 cup butter, softened (you can use margarine but the flavor will not be the same)
- 2 2⁄3 cups confectioners' sugar, sifted
- 1⁄3 cup half-and-half cream (can use unwhipped whipping cream in place of half and half) or 1/3 cup milk (can use unwhipped whipping cream in place of half and half)
- 1 1⁄2 teaspoons vanilla
- 1⁄3 cup unsweetened cocoa powder, sifted (for light)
- 1⁄2 cup unsweetened cocoa powder, sifted (for medium)
- 3⁄4 cup unsweetened cocoa powder, sifted (for dark rich)
Instructions
-
Cream the butter in a small bowl.
-
Blend in the cocoa powder (the amount desired for a light, medium or dark flavor), vanilla, confectioners sugar, alternately with the cream.
-
Beat with an electric mixer, until the desired texture is achieved.
-
**NOTE** because of the additional cocoa powder more cream may have to be added in to reach desired consistency.
-
Die Butter in einer kleinen Schüssel cremig schlagen.
-
Kakaopulver (die gewünschte Menge für einen hellen, mittleren oder dunklen Geschmack), Vanille und Puderzucker abwechselnd mit der Sahne vermischen.
-
Mit einem elektrischen Mixer schlagen, bis die gewünschte Textur erreicht ist.
-
**HINWEIS** Aufgrund des zusätzlichen Kakaopulvers muss möglicherweise mehr Sahne hinzugefügt werden, um die gewünschte Konsistenz zu erreichen.
-
Bata la mantequilla en un bol pequeño.
-
Mezcle el cacao en polvo (la cantidad deseada para obtener un sabor claro, medio u oscuro), la vainilla y el azúcar glass, alternativamente con la crema.
-
Bate con una batidora eléctrica, hasta conseguir la textura deseada.
-
**NOTA** debido al cacao en polvo adicional, es posible que sea necesario agregar más crema para alcanzar la consistencia deseada.
-
Dans un petit bol, crémer le beurre.
-
Incorporer la poudre de cacao (la quantité souhaitée pour une saveur claire, moyenne ou foncée), la vanille, le sucre glace, en alternant avec la crème.
-
Battre au batteur électrique jusqu'à l'obtention de la texture souhaitée.
-
**REMARQUE** en raison de l'ajout de poudre de cacao, il se peut qu'il soit nécessaire d'ajouter plus de crème pour obtenir la consistance souhaitée.
Notes
- Ensure that you use room temperature ingredients, such as butter and milk, for a smoother and creamier consistency; this will help the frosting blend more evenly and avoid any lumps during the mixing process.
- Gradually add the powdered sugar while mixing on low speed to prevent a sugary cloud from forming, and continue to beat until the frosting reaches your desired thickness and spreadability, adjusting with more milk or sugar as needed.
