“When I was a kid, my favorite thing was to bake up vanilla cake and spread chocolate frosting all over it. Honestly, who didn’t love that? Long story short, things haven’t changed much in 40+ years. I STILL claim that no matter what the cake used is, whether you take the time to make a cake from scratch or use a boxed mix from the grocery store, there is NO canned replacement for homemade chocolate frosting. There, I said it. All the big companies can argue that their product is smooth and delicious, but they’re just wrong. Frosting out of a can is unacceptable.
I’m sensitive to lactose, so these days I avoid using half and half or heavy cream in my frosting*; however, the real butter doesn’t seem to bother me, until I eat a bowl of this stuff.
Here’s my simple version of Chocolate Frosting from my childhood in New Jersey.”
- ¾ cup of Real butter, softened (there is no other good replacement – sorry, my vegan friends)
- 3 cups Confectioners’ Sugar (also called “10x”), sifted
- ½ cup Cocoa powder, sifted
- 2 teaspoons Vanilla extract (I also like to use Whisky or Coffee Extract as alternatives!)
- *Coconut Milk, canned & mixed
- Whip the soft butter with a mixer or a whisk.
- Add the cocoa powder, vanilla, and a quarter or so of the sugar.
- Mix thoroughly, adding in a splash of coconut milk if needed to incorporate the ingredients.
- Add the remaining sugar slowly, alternating with more coconut milk until you get the yummy consistency that you want for spreading on a cooled cake or cupcakes. Or just for eating as a side dish.
Silly Side Notes
- We don’t use this recipe at Sweet Cheeks Baking Co. Partly because I am INCAPABLE of measuring properly, so I’m not allowed to bake in our kitchen! Secondly, because we now create more elaborate recipes. Regardless, it’s an easy go-to for kids and adults alike, plus it’s very forgiving. You can mess with it all you like and just add back in a touch more sugar & coconut milk as needed.
- When this frosting is CHILLED, it may feel too thick when removed from a fridge due to the chilled coconut milk. Let it come to room temp or zap it for 10 sec. intervals in the microwave to bring it to a “whisk-able” temperature again.
Have fun making this recipe for your friends and family. Please share your creations to our Facebook page, we would love to see them all!
-Elaine & Donna
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