How Do You Make Chocolate Buttercream Frosting?
A sweet alternative to the Buttercream Icing I introduced before. This recipe is even simpler than the icing one, but of course, it’s frosting and not icing. (The difference is the size of the sugar granules. Frosting is smoother, icing has more texture.) In any case, if you prefer a chocolate layer over your cakes rather than vanilla, this is the recipe for you. Combine the margarine and cocoa in a medium bowl. Mix well. If you prefer, you can replace the margarine with butter. Just keep in mind that it would be more convenient to get the butter in a tub container rather than in bars; this way, it’s easier to incorporate the room-temperature butter into the mixture. Slowly add the powdered sugar. Again, mix well. Now add the vanilla, and — you guessed it — mix it good. That’s it! There’s your homemade chocolate buttercream frosting. You can use this on any cakes, cupcakes, pancakes… fruit… anything your heart (or sweet tooth?) desires.
