Frosting & Glaze

---

Chocolate or Vanilla Buttercream Frosting

• 12 tablespoons (1 1/2 sticks) butter
• 3 cups confectioners’ sugar 
• 1/4 cup milk
• 2 teaspoons vanilla extract
• pinch of salt
• For chocolate frosting add 1 cup unsweetened cocoa powder

1. Cream together butter and cocoa powder until well-combined.
2. Add sugar, milk, and vanilla extract to cocoa mixture by adding 3/4 cup of sugar followed by about a tablespoon of milk. After each addition has been combined, turn mixer onto a high speed for about a minute. Repeat until all sugar and milk have been added.
3. If frosting appears too dry, add more milk, a tablespoon at a time until it reaches the right consistency. If it appears to wet and does not hold its form, add more confectioner’s sugar, a tablespoon at a time until it reaches the right consistency.

---

Cooked Chocolate Caramel Sauce for Cake

Recipe from kitchenfrau.com

• ½ cup (100g) soft, dark brown sugar, firmly packed
• 1 large egg
• ¼ cup (60g) salted butter, cut into small pieces
• ½ teaspoon pure vanilla extract
• ¼ cup (40g) chocolate chips

1. In a small saucepan, whisk together brown sugar, egg, butter, and vanilla .
2. Cook over medium heat, whisking constantly until it just comes to a boil. As soon as you see the first bubbles, remove the saucepan from the heat.
3. Add the chocolate chips and stir until melted.
4. Allow to cool and thicken, stirring occasionally.

---

Chocolate Glaze

• 2 tablespoons butter
• 1/4 cup cocoa powder
• 3 tablespoons milk or water
• 1/2 teaspoon vanilla extract
• 1 1/4 cups powdered sugar

1. Mix everything together in a bowl until smooth. If it seems too thick, add milk, 1 tablespoon at a time, until desired consistency is achieved.

---