Ingredients
-
3/4
-
1/4
-
3
-
1
-
1
-
4
-
1
-
-
-
-
-
-
-
-
Directions
Silky Chocolate Butter Frosting, Once I tried this type of frosting, I have never gone back to the butter-cream type made with powdered sugar This is just as creamy and fluffy, but not as gaggy sweet Sweet enough without overpowering the cake Prep times includs 15 minutes for cooling (may take longer depending on air temp) , This was sooo wonderful I ended up using chocolate soy milk just becuase I was out of regular milk I reduced the cocoa by 1TBS I will never make powder sugar frosting again!, I’ve been making a vanilla version of this for many years For those who said to use less milk, I’m guessing that you didn’t cook the milk mixture long enough It should be sort of like glue If you are gluten-free, this also works with corn starch–try 3 T For some reason, while this recipe works, I prefer to put the sugar with the butter and cream for about 8-10 minutes The granular sugar will disappear; I like the texture it provides to the frosting Last, you can substitute chocolate; used milk chocolate tonight and it was delicious I only used 1 T of cocoa to keep it from getting to dark tasting used 3/4 c sugar, as the recipe says If I were making it with semi-sweet, I might want to go with 1 cup
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Steps
|
1
Done
|
In 2-Quart Saucepan, Combine Sugar, Flour and Cocoa. |
|
2
Done
|
With Wire Whisk, Gradually Stir in Milk Until Smooth. |
|
3
Done
|
Cook Over Medium Heat, Stirring Frequently, Until Mixture Has Thickened and Boils. |
|
4
Done
|
Reduce Heat to Low; Cook 2 Minutes, Stirring Constantly. |
|
5
Done
|
Remove from Heat; Cool Completely. |
|
6
Done
|
in Medium Bowl, With Mixer at Medium Speed, Beat Butter Until Creamy. |
|
7
Done
|
Gradually Beat in Milk Mixture, Melted Chocolate and Vanilla. |
