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kittencal chocolate frosting
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5 from 2 votes

Kittencal Chocolate Frosting: Amazing Recipe and Key Functions of Frosting

Chocolate and buttercream: two things that go together perfectly. The rich and creamy taste of buttercream along with the irresistible taste of chocolate come together to make the perfect frosting. This Kittencal chocolate frosting is so delicious it will have you licking the bowl clean.
Prep Time5 minutes
Course: Dessert
Cuisine: American
Keyword: Kittencal Chocolate Frosting: Amazing Recipe
Servings: 24
Author: cakedecorist.com

Ingredients
  

  • ½ cup of butter softened
  • 2 2/3 cup confectioners’ sugar sifted
  • 1/3 cup half-and-half cream can use unwhipped whipping cream in place of half and half or 1/3 cup milk (can use unwhipped whipping cream in place of half and half)
  • 1 ½ teaspoons vanilla

One of the following:

Instructions 

  • Step One: Cream the Butter
  • In a small bowl, cream the butter.
  • Step Two: Blend the Ingredients
  • Blend in the cocoa powder (the amount desired for a light, medium or dark flavor), vanilla, and confectioners’ sugar. Alternate blending the other ingredients with the cream.
  • Step Three: Beat the Mixture
  • With an electric mixer, beat the frosting until desired consistency is achieved. Depending on how much cocoa powder you add, you may need to add more cream to reach your desired texture.
  • This rich chocolate frosting is a favorite recipe among many sweet tooth lovers. It pairs perfectly with chocolate or white cakes. Kittencal has garnished a large following, thanks to its many delicious recipes.

Notes

  • When making this recipe, it is important to sift the confectioners’ sugar and cocoa powder. Both confectioners’ sugar and cocoa powder absorb moisture from the air which creates lumps. By sifting, you are eliminating these lumps and adding air, making it fluffier.
  • The best way to sift confectioners’ sugar and cocoa powder is using a mesh strainer. The mesh strainer is fine enough that it will catch all lumps and smoothly let the cocoa powder and confectioners’ sugar pass through. If you don’t have a mesh strainer, a flour sifter will work just as well.
  • It is also important to make sure that your butter has softened before adding it to the frosting. Butter that is still cold may cause stiff frosting and may cause the frosting to curdle, giving it the wrong texture.
  • You should allow butter to sit out at room temperature for around 30 minutes to let it fully soften. If you forgot to let your butter sit out to soften, you may use the microwave to soften it. Start with 20-second intervals at 10% power for half a stick of butter, checking and rotating the butter if it needs more time.
  • This frosting can be stored at room temperature for up to three days in an airtight container. It can also be stored in the fridge for up to one week and in the freezer for up to six months.
  • If you stored it in the fridge or freezer, allow it to reach room temperature before serving. You will probably need to whip it before using it, as it will have likely separated.
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