Have you ever made Hershey’s “Perfectly Chocolate” Chocolate Frosting?
“PERFECTLY CHOCOLATE” CHOCOLATE FROSTING
1/2 cup (1 stick) butter or margarine
2/3 cup HERSHEY’S Cocoa
3 cups powdered sugar
1/3 cup milk
1 teaspoon vanilla extract
Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency. Add small amount additional milk, if needed. Stir in vanilla. Makes about 2 cups frosting.
I hadn’t either, until I googled a recipe for chocolate icing and this is what came up. I read through the recipe, and I was intrigued. Melt the butter and stir in a whole bunch of cocoa powder and sugar? That didn’t sound like any frosting I had ever made. And as I put it together on Thursday night, I realized that the process was more like making a roux than a frosting. But in the end, it all came together. I was worried about adding 1/3 C of milk to the mix. Would it thin out too much, leaving me with a chocolate sauce? Not at all. The only kitchen tools I needed for this latest endeavor were measuring cups, a pan and a wooden spoon. I didn’t use my stand mixer. Heck, I didn’t even need my offset spatula to create nice little icing swirls.
The taste, however, was not top-notch. Not bad, mind you, just not as chocolatey as I need my chocolate frosting to be. I might try this with dutch processed cocoa next time, and perhaps add some coffee to brighten up the flavor. But frosting without a stand mixer? Count me in!