How to Make Chocolate Frosting With Raw Cocoa

Anyone can find chocolate frosting at the grocery store, but making homemade chocolate frosting leads to a tastier frosting. Making chocolate frosting with raw cocoa is even better. Raw cocoa is high in fiber, high in antioxidants, and has a richer flavor than most commercial cocoa powders; the taste difference between standard chocolate frosting and frosting made with raw cocoa is huge, and once you cook with raw cocoa you won't want to go back. Learn how to make chocolate frosting with raw cocoa for a more delicious result that is healthier, fresher, and less expensive than most commercial frostings.

Things You'll Need

• 2 cup powdered sugar
• 1 tsp. vanilla
• 1/4 cup soft butter or butter substitute
• A few tablespoons of milk or milk substitute (i.e. soy milk, rice milk, or nut milk)
• 1/4 cup raw cocoa

Instructions

How to Make Chocolate Frosting With Raw Cocoa

1. Mix powdered sugar and cocoa in a bowl together. Make sure that there are no lumps in the cocoa or the sugar; use a sifter if needed, or just pulverize any lumps with the back of a spoon.

2. Take the softened butter or butter substitute, the milk or milk substitute, and the vanilla and slowly add the liquids, mixing the frosting with a hand mixer. If the milk is too cold, it may make the butter clump. Be sure to mix the frosting on medium speed until it is the right consistency and until there are no lumps.

3. Thicken chocolate frosting that is too thin by adding some extra powdered sugar or extra raw cocoa.

4. Thin out chocolate frosting that is too thick by adding extra milk, substitute milk or vanilla. Do not add extra butter; this will make the chocolate frosting too greasy.

5. Add flavoring items to the raw cocoa chocolate frosting if you wish. Such items include chopped maraschino cherries, chocolate chips, butterscotch chips, peanut butter swirls, or fresh fruit. Do not use a mixer to add these items. Mix in with a basic spoon or spatula.

6. Spread on your prepared, cooled cake and serve. If you do not plan to serve the cake for some time after assembling it, refrigerate the frosted cake. The butter or butter substitute may melt if left at room temperature.

Tips & Warnings

• Use a few tablespoons of coconut oil as a substitute for the butter to add a unique taste.

• Dust the top of a finished cake with additional raw cocoa. The unsweetened flavor adds a gourmet twist to any cake.

• Do not use oil as a substitute for the butter or butter substitute. The frosting will be too runny.