This lovely, thick and rich frosting is great to work with, crusts well and has been a favourite of all my friends and those who have asked for cakes to be made. This is what I frosted the 3 tier chocolate cake with pink roses (I added some brown food colouring to darken the brown of the frosting on that cake)
For a vegan frosting use a vegan marg and water can be used in place of the milk with little change in flavour.
All measurements are US cup sizes.
- 1/2 cup butter
- 1/3 cup light Karo syrup (or Golden syrup)
- 1/4 tsp. salt
- 1/2 tsp. vanilla
- 1/2 cup powdered cocoa
- 3-4 tbsp. milk
- 1 lb. confectioners’ sugar
- Cream butter. Add Karo, salt and vanilla. Stir in cocoa slowly. Add milk and sugar alternating a little at a time, beating until smooth. Add additional milk, if needed.
This is exactly what I was looking for for some cupcakes. About how much does this make? I'm wondering if I will need to double the recipe. Thanks!
Can you use this frosting in a bag to pipe frosting on cupcakes?
Wouldn't almond milk or soymilk work as a better substitute than water?
Sorry for the late reply guys, It makes quite a large batch so will frost around 24 cupcakes. This frosting can be used in a piping bag very easily. I used water as the milk has little effect on the flavour and texture. Water is non perishable so it makes it a good choice, as you no longer need to chill the cake.
Does it matter what cocoa? Sweetened, un-sweetened, processed?
I have the same question as EZSweetShop. Should I use Sweetened or unsweetened cocoa. This recipe looks great I can hardly wait to try it.
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