Ghost Cake Pt 2: Chocolate Frosting

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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.

Chocolate Frosting
From Hershey’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

  1. Place powdered sugar and cocoa powder in a bowl and stir together.
  2. Add whipping cream and vanilla.
  3. 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.

 

 

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