Frosting is one of those things that adds the extra oomph to cakes or cookies. Sometimes, you don’t really need frosting, because the cake itself is already good. But sometimes, you added it for cosmetic reasons, just to make it pretty, or just because you feel kinder and want to please people’s palates even more, or just because you have plenty of time with nothing to do.
For me, it was to cover up the Self Filled Cupcakes where you can see the surprise on the top of the cupcakes. With the frosting covering the top of the cupcakes, people would just have thought that it was plain, regular, chocolate cupcakes. Nothing special. Little did they know… 🙂
Frosting itself doesn’t take long to make. The part that takes time is the decorating time. Of course you can just slap the frosting on top of the cupcakes and be done with it, or you can use the decorating piping to make it pretty. Either way, both will end up in someone’s tummy. Aesthetics helps, but taste is more important, I think.
Frosting’s ingredients are very simple too. Sugar and butter. That’s basically what frosting made of. The other stuff are just bells and whistles. I used the recipe straight out of the Hershey’s Cocoa Powder box, the “Perfectly Chocolate” Chocolate Frosting. I needed butter, powdered sugar, milk, cocoa powder, and vanilla.
First I melted the butter, and then dumped it into the mixing bowl.
Then I dumped the cocoa powder…
Added some powdered sugar…
A little bit of milk… just enough to moisten the mixture…
Turned on the mixer, and alternatively adde the rest of the powdered sugar and milk.
Then, when it was done, I added the vanilla.
Turned the mixer on for a little bit just to get the vanilla incorporated…
And transferred the frosting into a bowl. There! Easy right?
Then, remembering that I would need more frosting for all of the cupcakes I had, I scrambled online and searched for regular icing. You see, I didn’t have a can of that creamy frosting that my good Uncle Duncan usually makes… Otherwise, I would have used that frosting instead of making it myself. I found this Buttercream Icing recipe and just adapted it with skipping the shortening. So basically I made the chocolate frosting without the cocoa powder. Very easy and very pleasing to the taste buds. Until next post! Toodeloo!
Print recipe here.
“PERFECTLY CHOCOLATE” CHOCOLATE FROSTING
Recipe by: Hershey’s
1/2 cup (1 stick) butter or margarine
2/3 cup HERSHEY’S Cocoa
3 cups powdered sugar
1/3 cup milk
1 teaspoon vanilla extract
Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency. Add small amount additional milk, if needed. Stir in vanilla. About 2 cups frosting.
Recipe by: Sharon Gertsman
1/2 cup shortening
1/2 cup butter, softened
1 teaspoon vanilla extract
4 cups confectioners’ sugar
2 tablespoons milk
In a large bowl, cream together the butter, shortening, and vanilla. Blend in the sugar, one cup at a time, beating well after each addition. Beat in the milk, and continue mixing until light and fluffy. Keep icing covered until ready to decorate.