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Alex Kornswiet

Chocolate Frosting

I mainly use this chocolate frosting to accompany my chocolate cake recipe, but it can also be used for vanilla cake or anything that you want! It's a delicious frosting, with a bit of instant espresso to enhance the chocolate flavor!
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 1 cake
Course: Dessert
Ingredients Method Notes

Ingredients
  

  • 1½ cups butter softened 30 seconds in the microwave (straight from refrigerator)
  • 1 cup unsweetened cocoa
  • 5 cups powdered sugar
  • 2 teaspoons vanilla extract
  • ½ teaspoon instant espresso
  • 1/4 - 1/2 cup milk

Method
 

  1. Add cocoa to a large bowl, using an electric hand mixer, or bowl of stand mixer with a paddle attachment. Mix through to remove any lumps.
  2. Add softened butter, and mix until well-combined.
  3. Add powdered sugar, 2 cups at a time, mixing slowly to combine, and then speeding up to a medium mixing speed for about 1 minute. Repeat with two additions until all powdered sugar is added.
  4. Next, mix in vanilla and instant espresso, and mix until combined.
  5. Finally, add 1/4 cup of milk and mix for about 1-2 minutes on medium speed to incorporate fully. If frosting appears too dry, add more milk, a tablespoon at a time until it reaches the right consistency. If it appears to wet and does not hold its form, add more confectioner’s sugar, a tablespoon at a time until it reaches the right consistency.

Notes

SERVING: Use to decorate cakes, cupcakes, whoopie pies, or more!
STORAGE: Store at room temperature. It will keep for a few days. You can store it in the refrigerator if you need it to last longer, but you will want to bring it to room temperature again before using.