For the chocolate version, it seemed to need the full cup of sugar to balance the cocoa. *I normally use 3/4 cup of sugar when I make the original (not chocolate) version of this frosting. *You can use any kind of unsweetened cocoa. See details in the updated notes section below the recipe card. *You can use the one bowl method OR the two bowl method for this recipe. * I love my stand mixer, but I prefer using a hand mixer for this recipe. Store leftovers and whatever you've frosted or filled in the refrigerator.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |