The following “CHEW THIS!” column originally appeared in “The Courier-Times” and / or “The Shelbyville News” as well as other publications. Check their websites for further information or write to me for more details as to where this can be viewed.
3 Stick Butter Chocolate Frosting
If I were to hand you a piece of cake and ask you to eat it, would you go for and enjoy the cake part first or the frosting? Which do you prefer and why? I, personally, like both. However, for me to enjoy both, the cake and the frosting have to both be able to stand on their own to be enjoyed in a combination of flavors. I simply can not tell you how many times I have tried a homemade cake and the cake be great and the frosting awful, or visversa. Whenever I am making a cake, or even cupcakes for that matter, I always think about the first bite. If the first bite is delicious, chances are the second bite will be too. And the third, the fourth.
The recipe I am sharing here today is one of my all time favorite chocolate buttercream frosting recipes! You can use this on cake, naturally and as you should but you can also step outside the box and use it on brownies, on cookies, in a parfait or even as a special little dip or spread for some of your favorite fruit. Be sure that your butter is soft for this recipe. If it is not, it will never properly cream together right and it will be lumpy. Have patience with this recipe and you will find it delicious time and time again. I highly recommend you keep this recipe!
3 Sticks Butter Chocolate Frosting
3 sticks unsalted butter, soft
1 cup unsweetened cocoa powder
5 cups powdered sugar
1/2 cup whole milk
1 tablespoon pure vanilla extract
1/2 teaspoon salt
Combine softened unsalted butter with unsweetened cocoa powder and beat until super smooth, shiny and combined.
Add in 1 cup powdered sugar at a time, splashing in a little milk after each addition. Beat well.
Beat in the pure vanilla extract and salt.
Beat for a couple of minutes.
Use as desired.
Ask and Answer: In my column for “Grandma Barbra’s Chocolate Chip Cookies” in the recipe itself, I state about using margarine, as well as throughout the entire column. However, in the body of the recipe I state to use the melted and cooled unsalted butter. This is incorrect and I apologize. It should read “melted and cooled margarine”. I have since also made that change on my website.