The best chocolate frosting, ever.

{i couldn't stop eating it}
I'm really picky with frosting. I'm not a fan of the buttercream you get on premade cakes at the store bakeries... and the canned stuff is good, but it leaves a film of something plasticy on the roof of my mouth, and not to mention, I can't pronounce half the ingredients used- and it's so sweet, it seriously knocks me out. So when I came across this recipe, I really had to give it a try. What caught my eye, was that it was made with flour as opposed to powdered or icing sugar- so I knew it wouldn't be too sweet. Plus, it has real melted chocolate in it, and isn't that just the cherry on top? I really had no idea it would be THIS GOOD! It's slightly labor intensive, I wont lie. I kind of found out the hard way- I read the comments and I guess I didn't read carefully enough because I didn't think it would take quite as long as it did, but in the end it was so worth it. And now we know, Kelsey, that we can't rush things. So, if you plan on making this delightful recipe, just plan in about an extra 20 to 30 minutes for cooling. 
kinda blurry, you'll get over it
2/3 cup sugar
1/3 cup all purpose or whole wheat flour (I used wheat)
3 tablespoons baking cocoa powder
1 cup milk
1 cup butter
1 cup semisweet chocolate chips

Start by cooking the flour, sugar, milk, and cocoa. Whisk together until mixture begins to thicken to the consistency of thin pudding. For me, it took about 10 minutes on medium-high heat. Don't use high-high because it the cause the bottom to burn and you'll get black chunks- I learned that the hard way, too. After it's thickened up, stick the pot of chocolate in the freezer to cool completely. This is where it took up a ton of time when I wasn't expecting it. If you have it too warm, it will melt the butter and you will end up having to let the icing cool once it's all mixed together, also you run the risk of the butter separating when it melts. So make sure this is completely cool before you go on to the next step. Again, took me about 20-30 minutes, good thing I had other things to do in that time.
Next step, melt chocolate chips in the microwave. And add your butter to a medium bowl. Using an electric mixer, cream the butter. Add the chilled chocolate mixture, and mix again until it's combined. Then add the melted chocolate! Mix again, and give it a taste! If you'd like a darker and richer chocolate taste, you can add a couple more tablespoons of cocoa powder.

Oh  my goodness, look at my next picture. I'm so impressed with myself!
You'll notice my Raspberry Swirl Cheesecake Cupcakes... everything went like wild fire!
source: Our Best Bites


  1. These look Yummy!! and I wanted to just tell you I love your foodie blog!! seriously I do. I made your chicken enchiladas 3 last night (best ever, we both loved them), the pasta roll-ups a week or so ago and chicken salad sandwiches, all good!! So keep on cooking! I hope I can start making some of your deserts!!! Thanks kelsey!!

  2. Thanks for the recipe-- I've never had good home chocolate frosting before! mmmmmmmmm

  3. Kelsey, your treats turned out amazing!! Thank you so much for all your hard work! My family came home and commented on the fabulous icing too - they loved it. I'm sorry I missed out on seeing your pretty display in person. You are awesome! Thanks again!


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