This recipe is from my Grandma on my dad's side, and is my go to frosting. I learned by watching her make it and honestly, this is the first time I measured anything. She used a big spoon and just dumped things in. This makes a generous amount of frosting and I can remember my Grandpa taking the leftovers and sandwiching it between 2 graham cracker squares. He would put it in tupperware and in half a day the crackers were softened and it was my favorite "cookie" ever! She passed away about 13 years ago, but her frosting lives on!
It was a little tricky, but I think with these measurements you should get a great frosting. I leave out the egg normally, but this is her true recipe and the egg does add a lightness. If you are nervous about the raw egg, leave it out and just add a little more sour milk. Enjoy!
GRAMMA'S CHOCOLATE FROSTING
INGREDIENTS:
- 3/4 c. cocoa powder
- 6-7 c. powdered sugar
- 1 tsp. vanilla
- 1 stick of softened butter
- 2/3 cup crisco
- 1 egg
- 1/2 c. (more or less) of sour milk (cook milk in small saucepan until hot)
DIRECTIONS:
In Mixer bowl, with whisk attachment, combine crisco and butter. Add cocoa powder and sugar and mix on low. Add egg and a little milk at a time. When about half the milk is in, turn up to high speed and add vanilla and stream in milk a little at a time until is light brown and well incorporated. Mix for 2-3 minutes scraping down bowl as necessary. When done, remove and scrape bottom of bowl and sides to make sure all in incorporated.
Frost!
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