Hi guys! Today I’m sharing something a little different. Cooking, and especially baking, are both really big parts of my life and I thought I would start sharing some recipes here and there. And today I’ve got a GOOD one. Last week was Xan’s birthday and most years I bake him a cake. I’ve been baking for most of my life and I love it. But, since we’ve moved into this house the combination of a teeny tiny kitchen and so many projects I haven’t had a chance to do much of it. So, I knew it was happening this year. But, when I asked him he told me he didn’t want one because I’m not eating dairy so I wouldn’t be able to eat it. So sweet! But not happening 😂.
One of Xan’s requests was to go to Waffle House for breakfast with some of our friends. It turned out to be so cute actually. We all huddled around one table and met for breakfast before work, which is such a small luxury. That’s something we almost never do and it made the day feel so special. And because it was the only time during the day that we were going to be with friends I decided it was the perfect time for cake. Even if it was 8am. Haha. So I made his favorite – yellow cake with chocolate butter cream frosting. And even though I couldn’t eat the frosting myself it got rave review from almost everyone who did. And I could tell just from the look that it was 🔥And I’m telling you, it’s such an easy chocolate buttercream frosting recipe. Once you make it you’ll never look back!
So, without further ado, here it is! Oh, and please excuse the iphone, waffle house pictures. They’re the only ones I got!
Easy Homemade Chocolate Buttercream Frosting Recipe
Ingredients
- 2 1/4 cups confectioners' sugar
- 7 tablespoons unsweetened cocoa powder (preferably Hershey’s Special Dark)
- 6 tablespoons salted butter
- 5 tablespoons evaporated milk
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- In a medium bowl, sift together the confectioners' sugar and cocoa, and set aside.
- In your stand mixer fitted with the paddle attachment, cream butter until smooth and fluffy. You could also use a hand mixer for this.
- Then gradually beat in sugar mixture alternately with evaporated milk. Starting and ending with sugar.
- Blend in vanilla and salt. Beat until light and fluffy.
- If necessary, adjust consistency with more milk or sugar.
Note: this recipe makes enough to frost, but not fill a cake. Make a 1.5 batch to frost and fill an 8-inch, 2-layer cake.
Adapted from All Recipes.
Hi there, happy Saturday! We got back from Tokyo late Thursday night and even though I scheduled this post before we left, I can be sure we’re all kinds of jet-lagged. The time difference was 13 hours which means we’re basically going to be flip-flopped for a while. You know how they say that the number of days it will take to get over your jet lag is how many hours different it was. Eek. I think I can see some insomnia in my future!