Smooth and creamy chocolate frosting that is perfect for piping on cakes and cupcakes.
Which means there is lots of chocolaty-goodness to go around, and you could even WIN your own bunch of chocolate to eat at home.
I use two different kinds of chocolate in this frosting. Some cocoa powder and some melted chocolate. I love the way they combine for a silky smooth frosting. And it’s great for piping on cakes and cupcakes. Or just grab that spoon there and take a lick. 😉
This frosting is delicious on these Cheesecake Filled Chocolate Cupcakes, too.
Did you notice the light color to the frosting? It definitely tastes of chocolate, but it’s not a dark chocolate flavor. I like the color contrast between the frosting and the cupcake. Instead of everything being just one note in flavor and color.
Do I really need to say more to sell you trying out this frosting? It’s chocolate. It’s frosting. Now go make some! And please (PLEASE) if you like what you see, share this with your friends, or pin it for me! Thanks.
- 12 oz butter- at room temp
- 12 oz shortening
- 3 oz. semi-sweet chocolate, from a bar- not chips
- 3 Tbs cocoa powder
- 1 1/2 tsp vanilla
- 1/8 tsp salt
- 3 1/2- 4 cups powdered sugar, such as Imperial powdered sugar
- 1 1/2 Tbs milk- or more- to thin frosting to desired consistency
- Melt the solid chocolate from the bar in a microwave safe dish. Heat for 30 seconds at a time, stirring between each heating session. Repeat until melted, then stir until smooth. Let cool to room temperature.
- In a large mixing bowl, or the bowl of a stand mixer, cream the butter and shortening until smooth. Add the cocoa powder and salt, then mix again. Add the vanilla and beat it until combined. Add the melted chocolate and beat again until smooth again.
- Slowly add the powdered sugar, beating as you go until it is all combined, add the milk as needed. Add more milk if you want a thinner consistency. Beat until the frosting is a fluffy, and smooth as you desire.
- Use immediately for best results. If storing extra frosting, keep in the fridge in an airtight container. Let the frosting come back to room temperature, then beat again before using.
Thank you to Imperial Sugar for providing me with lots of sugar for the posts this week.
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