Wednesday, June 23, 2010

Kittencal's no refrig required Chocolate Frosting

A frosting just like the bakeries use on their cakes and there is no refrigeration required--it may be kept for 3 months covered in the refrigerator just bring to room temperature before using. Recipe yields 8 cups of frosting. You will love this!

8 cups (change servings and units)

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2 cups shortening

1/2 cup non-dairy powdered coffee creamer (such as Coffee Mate)

1/2 teaspoon almond extract (can use more to taste)

1/4-1/2 teaspoon vanilla

1 (32 ounce) package confectioners' sugar, sifted

1/2-3/4 cup water

food coloring, use color of choice


1In a large mixing bowl beat the shortening creamer and extracts.

2Gradually beat in the confectioners sugar.

3Add in enough water (starting with almost 1/2 cup) until frosting reaches desired consistency.

4Add in food coloring until the desired shade is achieved.

Questions about this recipe?

What a great recipe. Foolproof. I went with 6 T dutched cocoa powder, and I lightened the calorie load just a smidge by Splenda for baking (1 c) and nonfat dry milk (1/3 c) for a chunk of the powdered sugar. I also used fat free half and half, and went with half butter, half non-hydrogenated shortening. This went together so quickly in my food processor! I now have a beautiful tub of glossy, smooth, thick frosting which will go perfectly with Graybert's Chocolate Zucchini Cake Chocolate Zucchini Cake. Thanks for posting! — posted Dec 28, 2004 UPDATED: I've now made this a second time and once again it's excellent. I forgot to mention last time that I added 1 T corn syrup in order to achieve a glossy finish. It's so smooth, rich, and creamy, even with fat free milk

Deep Dark Chocolate Cake

Servings: 10

"A lovely chocolate cake with chocolate buttercream frosting."

2 cups white sugar

1 3/4 cups all-purpose flour

3/4 cup HERSHEY®'S Cocoa Powder

1 1/2 teaspoons baking powder

1 1/2 teaspoons baking soda

1 teaspoon salt

2 eggs

1 cup milk

1/2 cup vegetable oil 2 teaspoons vanilla extract

1 cup boiling water


6 tablespoons butter, softened

2 2/3 cups confectioners' sugar

1/2 cup HERSHEY®'S Cocoa Powder

1/3 cup milk

1 teaspoon vanilla extract

1. Heat oven to 350 F. Grease and flour two 9-inch round pans or one 13x9x2-inch baking pan.

2. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of electric mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.

3. Bake 30 to 35 minutes for round pans, 35 to 40 minutes for rectangular pan or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. (Cake may be left in rectangular pan, if desired.) Frost with One-Bowl Buttercream Frosting.

4. To make One-Bowl Buttercream Frosting: Beat butter in medium bowl. Add confectioners' sugar and cocoa alternately with milk, beating to spreading consistency (additional milk may be needed). Stir in vanilla