Mark’s birthday was last Friday. We celebrated by eating an elaborate breakfast of kale omelets (more on these later) and totally decadent cinnamon rolls. I messed up the recipe and the rolls were a little flat, but that didn’t keep us from consuming them.
Later that evening, we celebrated with dear friends. Although I know you really just want to look at fuzzy pictures of our festivities, what I really want to share with you is this chocolate buttercream recipe.
I am thrilled because I have now managed to make three batches of buttercream frosting that have all turned out with the same perfect consistency. SUCCESS. If you don’t understand my elation, you’re either a much better cook than me or you’ve never tried to make buttercream frosting.
If you’re the former, please stop reading my blog before I embarrass myself. If the latter, pay attention. This recipe has thus far been fool-proof. Here’s the chocolate version. Ready? (And yes. I just now as-in-while-I-edited-these-pictures realized that I dropped the “h” out of “Birthday”. Whatever. Beauty is found in imperfection, or something like that. Besides, it was delicious.)
Chocolate Buttercream Frosting
1 cup softened butter*
4 cups powdered sugar
1 tbl. Crisco
8 tbl. almond milk
1/2 tsp. vanilla flavoring
1/2 tsp. almond flavoring
1/4 cup cocoa powder
Blend the butter and powdered sugar in an electric mixer (or with an electric beater) until it is smooth. Add the Crisco and milk, beating continually between additions. Add the flavoring. Slowly add the cocoa powder. Add more if a deeper chocolate color and flavor is desired. Note that if the consistency thickens, simply add another tablespoon of milk.
*The key for me has been REALLY softening my butter. Not melting it in the microwave, but SOFTENING it for hours ahead of time in a warm sunny place until it is just a hair shy of melting.