How To Make Chocolate Cake Frosting

July 16th, 2009

by John R. Sedivy

iStock_000003243351XSmall This recipe is very simple, and similar to the vanilla cake frosting recipe I had provided yesterday. For an easy and great tasting recipe for vanilla cake frosting refer to my article “How To Make Vanilla Cake Frosting.” Both recipes can be used for either cakes or cupcakes and are estimated to take approximately 15 minutes.

Equipment
Prior to starting gather the following equipment to your baking area:

1. Bowl
2. Measuring Cup
3. Power Mixer
4. Sifter
5. Measuring Spoons

Ingredients
The ingredients are pretty straightforward as well:

1. Powdered Sugar – 8 Cups
2. Unsalted Butter – 2 Cups (four sticks)
3. Unsweetened Cocoa Powder – 1 Cup
4. Milk – 6 Tablespoons
5. Pure Vanilla Extract – 1 Tablespoon

Directions
Follow these steps in order:

1. Place 2 cups (four sticks) of butter in mixing bowl. The butter should be at room temperature.
2. Mix butter in the mixing bowl, set mixer to low setting (1 or 2).
3. While the butter is mixing in the mixing bowl, sift 8 cups of powdered sugar in a separate bowl to remove lumps and smooth sugar.
4. Add 4 cups of sifted powdered sugar, one at a time, to the contents of the mixing bowl. Mix after adding each cup of sugar.
5. Add 1 cup of cocoa powder and mix into mixing bowl contents.
6. Add the other 4 cups of sifted sugar to the contents of the mixing bowl, one at a time.
7. Add and mix in one Tablespoon of vanilla extract.
8. Add and mix in six Tablespoons of milk.
9.Mix all contents on medium speed (5 or 6) for 8 – 10 minutes or until fluffy. If frosting is too stiff, add in a bit more milk, one teaspoon at a time until desired consistency.

Use immediately, or store in the fridge up to one month. If chilled, bring it to room temperature and mix briefly to restore fluffy consistency before using.

That’s it – you’re done. Enjoy!

-John R. Sedivy of Cape Cod Branding