Description
This icing works well on any cake, cupcake, or sugar cookie. I’ve been known to eat it with a spoon. You do you.
Ingredients
1/2 cup ( 115g) room temperature butter (or vegan butter or coconut oil)
2 cups (250 g) icing sugar*
1/2 cup (60 g) cocoa powder
2 tablespoons (60 ml) milk (or non-dairy milk for vegan icing)
1 tablespoon vanilla
generous pinch salt
Instructions
In a medium bowl, using a hand held mixer, beat the butter until smooth.
Add the icing sugar, cocoa powder, milk, vanilla and salt. Beat on low until the icing sugar and cocoa powder are fully incorporated. You might want to cover the bowl with a tea towel to prevent the icing sugar and cocoa powder from flying about.
Once the icing sugar and cocoa powder are blended into the butter, increase the speed to high and beat until the icing is very light and fluffy. Stop and scrape down the side of the bowl a few times. When it looks good, keep beating. Beat for at LEAST 5 minutes, and ideally for up to 10 minutes. The long beating produces a very smooth and creamy icing.
Notes
Any leftover icing can be frozen.
*Icing sugar is also known as confectioners’ sugar and powdered sugar.
Keywords: chocolate, frosting, icing,