I love frosting.
I am one of those people who truly considers most cakes to be merely vehicles for getting the frosting to my mouth. My mom would tell you I come by it naturally– my dad loves frosting so much, he individually frosts each bite of a cinnamon roll.
If you’re going to eat lots of frosting, though, I believe it needs to be GOOD frosting, i.e. you won’t find me scooping up big globs of the canned variety. (Please note: I am not above buying the can of frosting. I’ve done it in the past– notably, when I wanted a super vivid green for a preschooler’s cake. But, for real, don’t eat it out of the can. It’s just not worth it.)
Frosting is crazy easy to make, which is a perk. Typically, I make my chocolate frosting using cocoa powder. It’s good. It is reliable and tasty and everyone likes it just fine.
But you know what’s even better? Frosting made from actual chocolate. Here’s how you do that:
- ½ cup (1 stick) butter
- 6 oz. semi-sweet chocolate chips
- 1 teaspoon vanilla extract
- 3 cups powdered sugar
- ¼ cup (approx.) milk
- Melt butter and chocolate chips in small saucepan over low-med heat. When smooth, remove from heat and transfer to mixing bowl.
- Stir in vanilla extract.
- Begin beating in powdered sugar and milk, alternating as you add them, until the frosting reaches a rich, but spreadable, consistency. Add more powdered sugar or mix, as needed, to thicken or thin, respectively.
This recipe will frosting a 9″ layer cake. If you’re frosting a 9″x13″ cake (like I did above), you’ll have leftovers. Oh, the tragedy! Store these in the fridge until you need them. A spoonful of this stuff, right out of the fridge, tastes just like fudge. You’re welcome.