Betty's Silky-Smooth Chocolate Frosting





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Published on Dec 4, 2013

Betty demonstrates how to make Silky-Smooth Chocolate Frosting. This frosting was created to accompany the previously-uploaded Chocolate Chunk Cupcakes, but it can be used to frost cupcakes, cakes, cookies, doughnuts, etc.

Silky-Smooth Chocolate Frosting

(Makes ½ recipe.)

½ box confectioner's sugar (1/2 box = 8 ounces; this is the same as powdered sugar or icing sugar.)
3/8 cup to 1/2 cup unsweetened cocoa powder (You may use more or less cocoa powder, depending on how much chocolate flavor you want.)
¼ cup butter, softened
3 tablespoons milk (You may use more or less to obtain desired spreading consistency.)
½ teaspoon vanilla extract

In a large bowl, beat ½ box confectioner's sugar, 3/8 cup to 1/2 cup unsweetened cocoa powder, ¼ cup butter, 3 tablespoons milk, and ½ teaspoon vanilla for 1 to 2 minutes, using medium speed of an electric mixer. Adjust the amount of milk as you go, in order to get desired spreading consistency. This amount of frosting will frost about 12 to 18 cupcakes. If you use a full recipe (doubling the amount of each ingredient), there will be enough frosting to frost a 2-layer cake, a 13 x 9 inch sheet cake, or 24 cupcakes. This frosting has a delightful flavor and texture—and you may adjust the amount of chocolate flavor to your own taste! Enjoy! --Betty :)

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