Creamy chocolate frosting for cakes and cupcake
Gather your ingredients
Melt the butter with the cocoa powder and chocolate bar
Melt on low-medium heat while mixing constantly so that it doesn't burn.
Once it is melted, remove from heat and cool for 10-15 minutes.
Beat the chocolate mix with the salt. Add the powdered sugar and milk in parts, beating after adding until you get the desired texture and sweetness level. Beat until it is creamy, around 3-4 minutes. It is wise to clean the sides and bottom with a spatula once or twice during the process.
For an even creamier frosting, use half milk and half cream.
It will keep for 1 to 2 days without refrigeration in a sealed container and up to 1 week refrigerated.
- Chocolate-Orange-add 1/4-1/2 tsp orange extract
- Chocolate-Almond-add 1/4-1/2 tsp almond extract
- Chocolate-mint-add 1/8-1/4 tsp mint extract