Abuelita Chocolate Frosting
This light and fluffy Abuelita Chocolate Frosting is simply DELICIOUS. Creamy, yummy, and with a hint of cinnamon. It’s perfect for all your baked creations - cakes, cupcakes, fillings for cookies, and more. With only four ingredients and ready in minutes!
Prep Time7 minutes mins
Cook Time0 minutes mins
Total Time7 minutes mins
Course: Dessert
Cuisine: Mexican
Servings: 1 cups
Calories: 1309kcal
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.
MEXICAN CHOCOLATE SUBSTITUTE: 3 ounces semisweet chocolate + 1 ½ teaspoon ground cinnamon + 3 drops almond extract = 1 tablet of Mexican chocolate.
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.
PRO TIP: No milk? No problemo. You can substitute with half and half, heavy whipping cream, or evaporated milk.
Options: You can also add a splash of vanilla. Or try adding ½ teaspoon of ground cinnamon to enhance the cinnamon flavor.
Calories: 1309kcal | Carbohydrates: 122g | Protein: 3g | Fat: 94g | Saturated Fat: 59g | Cholesterol: 247mg | Sodium: 829mg | Potassium: 59mg | Sugar: 120g | Vitamin A: 2897IU | Calcium: 78mg