I am having issues with my chocolate frosting drying out after I put it on my cake/cupcakes. When I make it is very smooth and soft, but the day after I put it on the cake it is dry and stiff. The recipe is from baker's chocolate and is the one bowl frosting recipe. Any suggestions on what to do? Or a suggestion for another recipe that is similar. My kids love the recipe, so I have to keep it close.
I read a review from that recipe that someone said they had to use almost double the milk. I would increase your milk and see if that helps.
What is the recipe?
Can you increase the fat in the recipe?
The recipe is:
1 package (8oz) Bakers semi-sweet chocolate squares
1 lb powdered sugar
1 stick butter (1/2 cup)
2 tsp vanilla
1/3 cup milk.
I have increased the milk in the past and it makes it soft in the beginning, but I still find that it drys out.
Any suggestions???? I have to make this again tonight and I would love to solve the issue.
Honestly I'd add another stick of the butter.
When I make my chocolate buttercream I just add melted chocolate or cocoa powder to my regular buttercream recipe. (Which is 1 cup fat (crisco/butter) to 1lb powder sugar.
The extra fat will help make the icing more creamy and less dry.