I don’t ever remember my mother buying icing in a can, but I admit that I have. BUT now that I’ve found this smooth and creamy recipe for chocolate frosting, I just might join her camp. Perhaps one day my kids will say, “I don’t ever remember my mother buying icing in a can.” Let’s hope.
This recipe makes enough to frost one cake or 24 cupcakes. Double the recipe and freeze the leftovers for another day. Try it on chocolate cherry cake.
Contributed by Elizabeth Savoie Dronet
Ingredients
- 2 3/4 cups powdered sugar
- 6 tablespoons unsweetened cocoa powder
- 6 tablespoons butter, softened
- 5 tablespoons evaporated milk
- 1 teaspoon vanilla extract
Method
- In a medium bowl, sift together the confectioners’ sugar and cocoa, and set aside.
- In a mixer, cream butter until smooth. 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.
Savoie Secrets: It's a Family Recipe 