Hot Chocolate Buttercream Frosting

Hot Chocolate Buttercream 4

What a beautiful sunny day we’re having in Mid-Michigan. It is a perfect day to go outside and maybe rake or clean up the mess the squirrels made with the pumpkins. However, I preferred to stay in and bake. For the last couple of days, I’ve been working on my holiday baking list and way too many desserts are included. It was also time to go through the cupboards again to see what needed my attention. I also have my kitchen helper/blog model here with me and I have to fulfill my promise to her to bake cookies.

Hot Chocolate Buttercream 2

One of the things I found in the pantry was a half packet of hot chocolate mix. Why didn’t I use the whole packet in the first place? Any-hoo, that had to go. Not in the trash mind you, but in a small batch of buttercream frosting. Oh yeah!! This is a case where the frosting came before the cake.
Rarely do I bake square cakes. Covering a square cake in frosting and getting the corners perfectly square is not the easiest thing for me. Again I say, thank goodness for all things rustic! I baked one 8” layer and freestyled the Hot Chocolate Buttercream on top. Voila, one snack cake coming up!

Hot Chocolate Buttercream 6

 

Hot Chocolate Buttercream Frosting
Author: 
Recipe type: Dessert
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 2 cups
 
Hot cocoa mix and half and half combine for a creamy and distinctively different buttercream frosting.
Ingredients
  • 2 cups powdered sugar
  • ½ cup unsalted butter, room temperature
  • 2 TBS hot chocolate mix
  • 3 TBS half and half
  • 1 tsp vanilla
Instructions
  1. Cream butter and hot chocolate mix in a large bowl until thoroughly combined and fluffy.
  2. Add powdered sugar slowly to creamed mixture beating on low speed.
  3. When fully incorporated add half & half and vanilla, then beat on high speed for approximately 3 minutes.
  4. If buttercream is too stiff, add 1 tsp half & half at a time until desired consistency, frost cake as desired.
  5. Makes 2 cups. Store any leftovers in a tightly sealed container in the refrigerator.

 

Not only are the squirrels eating the posts but the pumpkins as well!

timmy
These are the linky parties I participate in. Drop by and show them a little love!

The Dedicated House

Wow Us Wednesday’s

Tablescape Thursday’s

Inspire Me Tuesday

Play Party Pin

It’s Overflowing

Katherine’s Corner

DIY by Design

Rustic and Refined

The Scoop

Celebrate and Decorate

Stay in touch with Sweet Sensations on Facebook, Twitter, Pinterest, Google+,and Instagram for all of the latest updates.

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe:  

  1. My frosting usually ends up rustic looking so I can appreciate that even you have trouble with edges at times. Love the idea of using some hot chocolate mix in the frosting---my family would approve. We've had those naughty squirrels in the past, but they behaved this year!
  2. Hi Sandra, OMG this sounds amazing not sure why I never thought of that. LOL We always have extra packets of hot chocolate, what a great way to use them. Can't wait to try this out.