As I mentioned, we had a birthday in our house this week. Such goodness flowing on these days, I just love it. Birthday days are so good they even can make one hundred degree heat bearable. Fancy that.
I wanted to share a simple recipe for Homemade Chocolate Frosting with you. See, that canned Betty Crocker stuff in the tub just makes me crazy. It really does. Have you looked at the ingredients list on one of those labels lately? I have and it scared me. Go ahead, turn that tub around next time you are in the store. Not to mention, that frosting, although very creamy and easy to use, just doesn’t taste like real frosting. In my humble, love-to-bake-I’ll-take-natural-over-artificial way, of course.
I honestly think a lot of folks have forgotten what real frosting tastes like, because the tub stuff is so prevalent now. And convenient, yeah I know, yada yada yada. Although, maybe not as cupcakes have risen to God-like status, and those bakeries usually pipe the real McCoy. Regardless, it’s easy to make a good one on your own. Minimal kitchen experience needed.
When I stumble on a recipe that’s delish, better for you and easy to make, I feel compelled to share. And all hail America’s Test Kitchen because they have the recipe. Anyone can do this. Tubs be damned.
Dark Chocolate Frosting (compare this ingredients list against the canned stuff. Hey, you can pronounce everything!)
* I made slight adjustments to this recipe from the original.
8 oz. melted semi-sweet or bittersweet chocolate
1 tsp. vanilla
2.5 sticks unsalted butter, softened
2 cups confectioners’ sugar
2 Tb. cocoa powder
Melt the chocolate (I used the Ghirardelli chips) in a pan over low heat. If you keep stirring and keep the heat low and do not leave that pan, you can do it without the annoyance of a double boiler. Just pay attention. It melts quickly.
In a large bowl, cream the softened butter until smooth. Reduce speed to medium-low and add confectioners’ sugar little by little. Beat in cocoa powder. Add vanilla and salt.
Slowly add somewhat cooled melted chocolate to butter mixture. Refrigerate for a short time if you need it to set up a tad before frosting your cake. If it sets too much in the fridge, just bring back up to room temp, give it a stir and start frosting.
Ta-dah! You can’t tell me that was hard to do!