Sunday, September 2, 2012

Creamy Chocolate Frosting


Frosts 24 cupcakes/9x13 cake
  • 2 3/4 C confectioners' sugar
  • 6 TBS unsweetened cocoa powder
  • 6 TBS butter
  • 5 TBS evaporated milk
  • 1 tsp vanilla extract
In a medium bowl, sift together the confectioners' sugar and cocoa, and set aside.
In a large bowl, cream butter until smooth, then gradually beat in sugar mixture alternately with evaporated milk. Blend in vanilla. Beat until light and fluffy. 
If necessary, adjust consistency with more milk or sugar.

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