Abuelita Chocolate Frosting.. YES PLEASE!
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My son requested a yellow cake with chocolate frosting for his birthday cake. I couldn’t give him any ordinary frosting.
This one has a distinct cinnamon taste that any Mexican would recognize.
Creamy, sweet, and absolutely DELICIOUS! I know you’re going to love it as much as I do.
Table of Contents
- 1 More recipes using Mexican Chocolate:
- 2 Abuelita vs. Ibarra
- 3 Mexican Chocolate Substitute:
- 4 How to Make It
- 5 More Mexican Desserts:
- 6 How do you thicken frosting?
- 7 Pro Tip
- 8 Great Ideas
- 9 How Long Does it Last?
- 10 Abuelita Chocolate Frosting
More recipes using Mexican Chocolate:
Here are the ingredients you need to make the frosting. Only four ingredients… It’s so stinking EASY!
Yes, you can make this using Ibarra and call it “Ibarra Chocolate Frosting.”
Abuelita vs. Ibarra
Those are fighting words to most Mexicans. Either one will work, and both are easy to find.
If you can’t find either of these two brands, here is how to substitute it.
Mexican Chocolate Substitute:
3 ounces semisweet chocolate + 1 ½ teaspoon ground cinnamon + 3 drops almond extract = 1 tablet of Mexican chocolate.
How to Make It
- Whip the softened butter.
- Shave the chocolate into the mixing bowl.
- Mix together, and scrape down the sides.
- Add the powdered sugar and mix.
The butter needs to be soft. If not, it will not mix well with the other ingredients.
To soften the butter in the microwave, zap it for 10 second intervals until it is soft.
When making the frosting: Be sure to scrape down the sides of the mixing bowl frequently to fully incorporate everything.
More Mexican Desserts:
- Scrape down the sides.
- Add powdered sugar and mix again.
This is done in stages so as to fully incorporate everything.
Hand mixer or Kitchen Aid, whatever it is you end up using, mix on low. You don’t want powdered sugar flying out of the bowl and all over your kitchen.
No need to add more cocoa powder. The Abuelita chocolate will add plenty of chocolatey taste.
How do you thicken frosting?
If the frosting is too runny after you add the milk, add more powdered sugar. Little by little until it thickens up.
- Add milk only enough to fully incorporate.
- Mix to combine.
This frosting comes together in minutes. If you’re making it that day, be sure the cake is completely cool before spreading the frosting.
A warm cake and cool frosting don’t play nice together. The cake will crumble on you.
No milk? No problemo. You can substitute with half and half, heavy whipping cream, or evaporated milk.
You can also add a splash of vanilla.
Or try adding ½ teaspoon of ground cinnamon to enhance the cinnamon flavor.
How Long Does it Last?
In the fridge Abuelita Chocolate Frosting will last up to 7 days. Or store in an airtight container for up to 1 month in the freezer.
You’re going to love this frosting! Light and fluffy. It’s great on just about any dessert.
Hungry for More?
Abuelita Chocolate Frosting
- In a mixing bowl, whip the butter.
- Shave the Abuelita chocolate into the mixer with the butter.
- Mix to combine.
- Scrape down the sides of the mixing bowl.
- Add half the powdered sugar.
- Mix to combine.
- Scrape down the sides of the mixing bowl again.
- Add the remaining powdered sugar and add the milk
- Mix well.
- Scrape the sides of the bowl.
- Use immediately. Or, store in the refrigerator until ready to use.