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
- 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)
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.