Here is the chocolate frosting that I used to stick the two halves of the ghost cake together. (You only need perhaps a third of the frosting recipe for that.) It’s my favorite frosting ever – creamy and chocolate-y, and not too sweet. Somewhat annoyingly for people with a corn allergy, most powdered sugar contains cornstarch, but you can find powdered sugar without cornstarch at places such as Trader Joe’s.
1 1/2 cups powdered sugar
2/3 cup cocoa powder (I usually use Hershey’s Special Dark cocoa)
1 1/2 cups whipping cream
1 teaspoon vanilla extract
up to 4 tablespoons milk, depending on how thick you want the frosting
- Place powdered sugar and cocoa powder in a bowl and stir together.
- Add whipping cream and vanilla.
- Beat on low speed until the frosting forms stiff peaks, and then beat in milk until the frosting is smooth and spreadable. You’ll end up with about 3 cups of frosting.