Extremely easy chocolate frosting
I am a one-hit wonder when it comes to cake baking…but what a hit it is!
Vanilla Buttermilk Cake from Sky High: Irresistible Triple-Layer Cakes by Alisa Huntsman is my go-to cake (I have Smitten Kitchen to thank for this discovery). I make it for cupcakes, sheet cake and multi-layer cake. I add lemon zest and 1 tablespoon of lemon juice for a delicious summer lemon cake, I have paired it with a vanilla Swiss Buttercream for a wedding cake (twice — and still looking for pictures!) and I make a chocolate frosting for a kid friendly cake. Every time I bake it I get loads of compliments and people asking me for the recipe.
Alas, I’m not here to tell you about that.
I’m here to tell you about the world’s easiest chocolate frosting. Actually, I’m not going to tell you anything else. I’m going to give you a list of FIVE ingredients and the method. This makes enough to frost an 8″ round cake.
6 ounces (170g) unsweetened chocolate, melted and cooled
4 1/2 cups (560g) confectioners’ sugar (powdered sugar)
3 sticks (340g) unsalted butter, at room temperature
6 tablespoons (90ml) half-and-half or whole milk
1 tablespoon (15ml) vanilla extract
1. Put the confectioners’ sugar in the a food processor fitted with the plastic blade. Then dump everything else in on top of it. Pulse it a few times and scrape down the sides to get it started then turn it on and watch the Best Frosting Ever come together in your kitchen.
2. Um, that’s it. You are done. OH — if it is too runny, stick it in the fridge. Easy peasy.
This seems too good to be true but it isn’t. You never need to buy a jar of pre-made frosting again. Your only challenge is not eating the whole thing while frosting the cake.
It has happened.