I’d highly recommend using an offset spatula for frosting a cake. If it holds its shape but is still really easy to spread, its perfect. If you want to use this frosting to cover a whole cake, run a butter knife through the finished frosting.If your frosting is too thin, add a little extra powdered sugar little by little to get the consistency you want.If your frosting is too thick, slowly add in milk little by little to get the consistency you want.So all the frostings you make using the exact same recipe will vary and you will have to make minor adjustments.
Here’s the secret though: not everyone measures cocoa powder or powdered sugar exactly the same.
Time and time again, I get comments on this recipe saying it was either way too thick or way too thin to use. You are the master of your frosting domain Need more chocolate in your life? Try these tasty treats: Actually Perfect Chocolate Chip Cookies, Chocolate Cake Extreme, Chocolate Cobbler, Chocolate Chip Cookie Bars. Scrape sides and whip again until light, fluffy and smooth, 1-2 minutes.Slowly stream in milk until frosting reaches desired consistency.Whip butter and cocoa together until smooth in large bowl.I promise you can do it! Just get the right ingredients and you’re golden. I assure you this is one of the easiest recipes in the entire world you can make. If you’re going to pipe this recipe, you’ll want it more stiff so it holds its shape, if you’re wanting to frost a cake, you’ll want it slightly thinner and more easily spreadable. This Chocolate Frosting recipe is essentially a chocolate buttercream because it’s made with lots of softened butter that is whipped together with powdered sugar, cocoa powder, vanilla and milk.īefore you get started, make sure you are using very soft butter, sifted powdered sugar, sifted cocoa powder and be prepared to adjust the thickness of the frosting with a little more milk or a little more powdered sugar.
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