I am getting so disgusted by downsizing of food products, especially where cake frosting is concerned! It is ridiculous -- I now have to buy TWO containers of frosting in order to have a decent amount of icing on the cake.
I say no. NO to the ripoff (I hope Duncan Hines & especially Pillsbury are reading this); and hail no to the additives & preservatives that are in those processed frostings. (Check out that southern accent!)
We can have better food for less money by making it ourselves. We'll also know our ingredients are fresh.
Tomorrow I want to make a chocolate cake. Old fashioned homemade chocolate frosting does not look difficult at all, and get this -- This recipe will make TWO CUPS of frosting!!!
So here we go --
6 Tablespoons of softened butter (use REAL butter, not margarine or that stuff in the tubs)
2-2/3 Confectioner's sugar (same thing as powdered sugar). If you're like me & don't use this type of sugar often & it's been sitting for awhile, it's a good idea to sift it to get rid of any lumps.
1/2 cup of unsweetened cocoa (the powder type)
*TIP* You may want to sift the sugar & the cocoa together
1 tsp vanilla extract (the real stuff is MUCH better than the imitation)
In a small bowl, beat the butter, then add in the confectioner's sugar & the cocoa, alternating between those dry ingredients and the milk.
It seems hard to believe that all that powdered stuff will go into such a small amount of moisture, but it will.
Keep beating it until it is smooth and creamy. You may need to add more milk, do so very gradually & carefully so you don't end up with chocolate soup!
Blend in vanilla.
I say no. NO to the ripoff (I hope Duncan Hines & especially Pillsbury are reading this); and hail no to the additives & preservatives that are in those processed frostings. (Check out that southern accent!)
We can have better food for less money by making it ourselves. We'll also know our ingredients are fresh.
Tomorrow I want to make a chocolate cake. Old fashioned homemade chocolate frosting does not look difficult at all, and get this -- This recipe will make TWO CUPS of frosting!!!
So here we go --
6 Tablespoons of softened butter (use REAL butter, not margarine or that stuff in the tubs)
2-2/3 Confectioner's sugar (same thing as powdered sugar). If you're like me & don't use this type of sugar often & it's been sitting for awhile, it's a good idea to sift it to get rid of any lumps.
1/2 cup of unsweetened cocoa (the powder type)
*TIP* You may want to sift the sugar & the cocoa together
1/3 cup milk
(Frosting making time is not the time to be cholesterol conscious. Use Whole Milk if you have it. 2% will probably work fine, but if you only have skim milk don't even make this)1 tsp vanilla extract (the real stuff is MUCH better than the imitation)
In a small bowl, beat the butter, then add in the confectioner's sugar & the cocoa, alternating between those dry ingredients and the milk.
It seems hard to believe that all that powdered stuff will go into such a small amount of moisture, but it will.
Keep beating it until it is smooth and creamy. You may need to add more milk, do so very gradually & carefully so you don't end up with chocolate soup!
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