the BEST Chocolate Frosting!

the BEST homemade Buttercream chocolate frosting without pounds of butter but with all the flavor

Licking a mixing bowl of homemade chocolate frosting is about the earliest memory I have. And it never has gotten old:) After years {39 years to be exact} of being an apprentice of my mom, I think I finally can duplicate the chocolate frosting of the 80’s.

THE DIFFERENCE:

1. Only 2 sticks of butter instead of the called for 4.

Most buttercream frosting recipes really hone in on the BUTTER aspect. Like is it butter or sugar I am tasting. ya know? This recipe is different. It has 2 sticks to a 2 lb bag of powdered sugar. {approx 8 cups of powdered sugar} And, truth be told, if you don’t have enough butter and NEED that frosting. you can use 1 1/2 sticks. Works just fine!

2. Make it chocolatey enough

Don’t go soft on the cocoa powder!

I use 3/4 cup to 1 cup depending on the brand of cocoa powder. TJ’s cocoa powder is very milk chocolate so I definitely use 1 cup.

3. Don’t forget the salt

The salt and vanilla help cut the powdered sugar taste so don’t forget it!

4. Add the milk the very VERY last and add it slowly.

Add the milk the LAST! If you have made frosting before. you have probably experienced the “Now my frosting loks like curdled chocolate frosting” It’s becasue you added too much milk and then had to add more powdered sugar to help. It can be dramatic but with enough mixing can be fixed. Just add the milk slowly so it doesn’t happen:)

5. Use on all of your favorite items that might need a bit of extra chocolate frosting…strawberries, graham crackers, cakes, Jude’s Brownies with Toasty Marshmallows and Chocolate Frosting. Or just eat it by the spoonfuls like it’s 1980’s.

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