Chocolate Butter Cream Frosting PRINT
This butter cream is very rich in chocolate flavor, from Dutch process cocoa. It spread really well, and then hardens once it refrigerated.
This one is a keeper for me!
|1½||cups unsweetened cocoa|
|5½||cups powdered sugar|
|¾||cup (1½ sticks) unsalted butter, softened|
|⅔||cup (plus 1 to 2 tablespoons more, if needed) milk|
|2||teaspoons vanilla extract|
For the frosting, combine cocoa and powdered sugar in a medium bowl.
In another bowl, use an electric mixer to cream butter with 1 cup of the cocoa-sugar mixture, then add the remaining cocoa-sugar mixture, alternating it with the milk.
Beat until frosting is easily spreadable, then blend in vanilla.
When cakes are completely cool, frost the top of each, then stack them evenly and frost the sides and top with remaining frosting.