This easy frosting goes perfectly with Super Moist Yellow Pound Cake, white cake, cupcakes, or even brownies! It’s so good, you’ll definitely want to lick the beaters. 😋
I sift my powdered sugar through a mesh splatter screen (used to cover frying pans) using the back of a spoon to push it through into a large bowl beneath. It makes perfectly smooth frosting. It’s a bit of work, but worth it to me. You can just use a regular wire mesh strainer or flour sifter and still have beautiful icing.
Chocolate Buttercream Frosting
6 tbsps. butter, room temperature
1/2 cup cocoa powder
1/3 cup milk
2 tsps. vanilla
1-1/2 lbs. of finely sifted powdered sugar
Using an electric mixer on low-speed, carefully cream the butter and cocoa together.
Stir the beaters around first before turning on to lessen the amount of cocoa powder floating up.
Alternate adding the milk, vanilla, and powdered sugar until the frosting has reached a stiff enough consistency to hold up on the cake without running off.
If peaks on the end of the beaters fall over, add more powdered sugar until they stand up.
Created by Melissa Woolard | Culinary Craftiness
Ingredients
- 6 tbsps. butter, room temperature
- 1/2 cup cocoa powder
- 1/3 cup milk
- 2 tsps. vanilla
- 1-1/2 lbs. of finely sifted powdered sugar
Instructions
- Using an electric mixer on low-speed, carefully cream the butter and cocoa together.
- Stir the beaters around first before turning on to lessen the amount of cocoa powder floating up.
- Alternate adding the milk, vanilla, and powdered sugar until the frosting has reached a stiff enough consistency to hold up on the cake without running off.
- If peaks on the end of the beaters fall over, add more powdered sugar until they stand up.
Notes
Covers 1 - 9x13 or 2 - 8" round cakes
