Rich Chocolate Frosting

This is the perfect chocolate frosting. I have used it to top several cake & cupcake recipes, including "David's Yellow Cake" from this site.

Talk about rich! wooziers, I've harped before about not being able to make frostings with butter due to the area I was living in & that's true, with Oklahoma's humidity, I couldn't make a frosting that was butter based because it would be come oily & flat, if I dared leave it out on the counter or travel with the frosting anywhere. So being that I'm now in Oregon. I needed a frosting that was rich as it sounded & light n' fluffy & could easily hold up to the moisture & humidity in the area in which I live. This was the 1st butter based recipe I've tried in a very long time & me likie! I was concerned with the high amount of baking cocoa because I don't like that chalk like residue left behind & this recipe was fabulous, it didn't flatten, it set nicely & didn't have the residue left behind like other recipes have before. I sifted my cocoa & confectioner's sugar together prior to mixing it in, to make sure it was overall well blended. I also grabbed the whipping cream in place of the milk out of pure habit, not realizing until half a cup was already in the mixture when I looked down. I actually won't change that either. Instead of replacing the milk mid way, I chose to just keep with the heavy whipping cream. It build a nice fluff and body to recipes verses milk and I don't think I'll go to using regular milk the next time I make this, because there WILL be a next time. I loved the end result, it worked well with topping a cake and a batch of brownies. TY

Talk about rich! wooziers, I've harped before about not being able to make frostings with butter due to the area I was living in & that's true, with Oklahoma's humidity, I couldn't make a frosting that was butter based because it would be come oily & flat, if I dared leave it out on the counter or travel with the frosting anywhere. So being that I'm now in Oregon. I needed a frosting that was rich as it sounded & light n' fluffy & could easily hold up to the moisture & humidity in the area in which I live. This was the 1st butter based recipe I've tried in a very long time & me likie! I was concerned with the high amount of baking cocoa because I don't like that chalk like residue left behind & this recipe was fabulous, it didn't flatten, it set nicely & didn't have the residue left behind like other recipes have before. I sifted my cocoa & confectioner's sugar together prior to mixing it in, to make sure it was overall well blended. I also grabbed the whipping cream in place of the milk out of pure habit, not realizing until half a cup was already in the mixture when I looked down. I actually won't change that either. Instead of replacing the milk mid way, I chose to just keep with the heavy whipping cream. It build a nice fluff and body to recipes verses milk and I don't think I'll go to using regular milk the next time I make this, because there WILL be a next time. I loved the end result, it worked well with topping a cake and a batch of brownies. TY

Talk about rich! wooziers, I've harped before about not being able to make frostings with butter due to the area I was living in & that's true, with Oklahoma's humidity, I couldn't make a frosting that was butter based because it would be come oily & flat, if I dared leave it out on the counter or travel with the frosting anywhere. So being that I'm now in Oregon. I needed a frosting that was rich as it sounded & light n' fluffy & could easily hold up to the moisture & humidity in the area in which I live. This was the 1st butter based recipe I've tried in a very long time & me likie! I was concerned with the high amount of baking cocoa because I don't like that chalk like residue left behind & this recipe was fabulous, it didn't flatten, it set nicely & didn't have the residue left behind like other recipes have before. I sifted my cocoa & confectioner's sugar together prior to mixing it in, to make sure it was overall well blended. I also grabbed the whipping cream in place of the milk out of pure habit, not realizing until half a cup was already in the mixture when I looked down. I actually won't change that either. Instead of replacing the milk mid way, I chose to just keep with the heavy whipping cream. It build a nice fluff and body to recipes verses milk and I don't think I'll go to using regular milk the next time I make this, because there WILL be a next time. I loved the end result, it worked well with topping a cake and a batch of brownies. TY