lohatrax.blogg.se - Choco bakery

I know, I know, sacrelig! Either unsalted or salted butter is absolutely fine to use interchangeably in this recipe. Yes! I actually prefer using salted butter for all my desserts and baked goods. If you want to reduce the powdered sugar by 1-2 cups, you are welcome to do so, but know you will have to reduce the milk as well. If you find that the frosting is too sweet, try to sprinkle in a little salt or use salted butter. Especially since this chocolate frosting recipe makes a ton: enough to frost an entire 9-inch cake with leftovers or 24 cupcakes. But again, don’t lose sleep over this if you can’t sift.įriends, frosting is supposed to be sweet! I know when you see 5 cups of powdered sugar, your eyeballs jump out of their sockets a little bit, but trust me, it will be just fine. They might not, which is all the more reason to sift. As you whip the ingredients for the frosting together, most of the lumps should come out. Most of you making this recipe aren’t professionals and might not even have a sifter available to you, which is fine! Also, powdered sugar has cornstarch mixed into it to help prevent lumping. Cocoa powder is notoriously lumpy and it definitely helps to sift, but not totally necessary. These disposable piping bags are great! Also, this 1M Wilton frosting tip is the one everyone uses to get those gorgeous mountains of frosting on top of cupcakes.ĭo I really have to sift the powdered sugar and cocoa powder? For pipeable frosting that holds its shape, you want to make sure the frosting will hold its shape and not fall, so slightly stiffer than for frosting a whole cake.I’d highly recommend using an offset spatula for frosting a cake. If it holds its shape but is still really easy to spread, its perfect. If you want to use this frosting to cover a whole cake, run a butter knife through the finished frosting.If your frosting is too thin, add a little extra powdered sugar little by little to get the consistency you want.

If your frosting is too thick, slowly add in milk little by little to get the consistency you want.

So all the frostings you make using the exact same recipe will vary and you will have to make minor adjustments. Here’s the secret though: not everyone measures cocoa powder or powdered sugar exactly the same. Time and time again, I get comments on this recipe saying it was either way too thick or way too thin to use. You are the master of your frosting domain Need more chocolate in your life? Try these tasty treats: Actually Perfect Chocolate Chip Cookies, Chocolate Cake Extreme, Chocolate Cobbler, Chocolate Chip Cookie Bars.

Scrape sides and whip again until light, fluffy and smooth, 1-2 minutes.

Slowly stream in milk until frosting reaches desired consistency.

Whip butter and cocoa together until smooth in large bowl.

I promise you can do it! Just get the right ingredients and you’re golden. I assure you this is one of the easiest recipes in the entire world you can make. If you’re going to pipe this recipe, you’ll want it more stiff so it holds its shape, if you’re wanting to frost a cake, you’ll want it slightly thinner and more easily spreadable. This Chocolate Frosting recipe is essentially a chocolate buttercream because it’s made with lots of softened butter that is whipped together with powdered sugar, cocoa powder, vanilla and milk.īefore you get started, make sure you are using very soft butter, sifted powdered sugar, sifted cocoa powder and be prepared to adjust the thickness of the frosting with a little more milk or a little more powdered sugar.