An excellent frosting I have tried personally for a long time produced in almost no time with perfect results and 100% much better than any canned, this frosting is really good you'll find yourself eating a good quantity of it before even utilizing it to frost with! --- choose the quantity of cacao powder you would like for whether light, medium or dark frosting, and make sure to sift the cacao powder and also the confectioners sugar before using for that recipe--- this frosting *freezes* perfectly so double the amount recipe and freeze one batch for the next time --- *NOTE* to have an ultra creamy fluffy milk chocolate frosting include 1-to-1-1/2 cups thawed Awesome Whip topping in the finish of mixing the frosting and beat on low speed until blended ------- also see my Kittencal's Loaves of bread Buttercream Frosting/Icing ---- Authentic No Refrigeration Loaves of bread Frosting/Icing --- Kittencal's Best Cream Cheese Frosting (Extra Creamy Option)
Ingredients Diet
- 1 ⁄2 cup butter. softened (you should use margarine however the flavor won't be exactly the same)
- 2 2 ⁄3 cups confectioners' sugar. sifted
- 1 ⁄3 cup half-and-half cream (may use unwhipped whipping cream instead of half and half) or 1 ⁄3 cup milk (may use unwhipped whipping cream instead of half and half)
- 1 1 ⁄2 teaspoons vanilla
CHOOSE Among The FOLLOWING
BEWARE. Whenever you PRINT this recipe, it changes to state, "1/3-2 2/3 cup half-and-half cream (may use unwhipped whipping cream instead of half and half) or 1/3 cup milk (may use unwhipped whipping cream instead of half and half)"
Clearly, when comparing this as to the the initial recipe states, it can make a significant difference! I'll be causeing this to be again following a original recipe after which is to rate it legitimate, but seriously, 1/3 - 2 2/3 isn't right.
This recipe is nice however i felt it needed a few tweaks, and that's why I'm passing on 4 stars. The next time I allow it to be (and you will see a the next time!), I'll place the largest quantity of cacao in, but reduce the quantity of confectioner's sugar to pay, instead of growing the cream. It think that will work easier to boost the chocolate flavor. Second, the recipe does not make greatly. I place it within my KitchenAid and whipped up using the balloon whisk, making it nice fluffy, however it still just covered a couple-layer cake spread very thinly. The next time I'll double the amount recipe to make certain I recieve lots of frosting to spread around.
This is actually the simplest, yummiest recipe and creates an incredible MOCHA BUTTERCREAM. Very smooth and that i such as the options given for growing or reducing the chocolate flavor. I have chose to make this with only 2% milk also it still works out great! After I result in the mocha version, I personally use the "light chocolate" method and add 2-2.5 teaspoons of espresso powder (I made use of King Arthur Flour brand). The greater espresso powder you set the more powerful & more bitter the coffee flavor so when not sweet enough, compensate with the addition of more powdered sugar (in small moderations) until you obtain the taste you want. %u2665