Thursday, March 23, 2017

CHOCOLATE BUTTERCREAM FROSTING

This recipe makes enough frosting to frost a two layer cake or a 9 x 13-inch cake.


1/3 cup butter, softened
1/8 tsp salt
3 cups powdered sugar (sift if sugar is lumpy)
3 squares (1-oz each) unsweetened chocolate, melted
1/4 cup milk
1 1/2 tsp vanilla

Using an electric mixer, beat butter, salt, and 1 cup of the powdered sugar until light and fluffy. Blend in the melted chocolate. Add the remaining 2 cups of powdered sugar alternately with milk and vanilla. Mix until smooth and creamy. Add more powdered sugar to thicken or milk to thin until you have a good spreading consistency.

Note: File Photo

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