Wednesday, June 16, 2010

Chocolate Frosting

This recipe was found on and then I tweaked it slightly.

4 1/8 cup powdered sugar
9 T. cocoa powder
9 T. butter, room temperature
7 1/2 T. milk (or use a flavored creamer, like me!)
1 1/2 tsp. vanilla
  1. In a medium bowl, sift together the confectioners' sugar and cocoa, and set aside.
  2. In a large bowl, cream butter until smooth, then gradually beat in sugar mixture alternately with the milk. Blend in vanilla. Beat until light and fluffy. If necessary, adjust consistency with more milk or sugar.
Tiff's Tips: Use a flavored creamer as a substitute for the milk. I used a hazelnut creamer and the frosting was so delicious! Be creative. This makes enough frosting to frost a two-layer round cake with a little bit left over.

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