1 cup butter , softened
3/4 cup cocoa or three 1 oz. unsweetened chocolate squares, melted
1 teaspoon vanilla
4 cups sifted confectioners' sugar (approx. 1 lb.)
3-4 tablespoons milk
NOTES: Soften butter at room temperature, NOT in the microwave. Do NOT use margarine.
Cream butter with electric mixer. Add cocoa, vanilla and milk, and mix together. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, beat at medium speed until light and fluffy. If frosting is too stiff add 3-4 additional tablespoons milk. Keep bowl covered with a damp cloth until ready to use. For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Bring to room temperature and rewhip before using.
Darker Chocolate Icing: Add an additional 1/4 cup cocoa (or one additional 1 oz. square unsweetened chocolate, melted) and 1 additional tablespoon milk to Chocolate Buttercream Icing.
Makes about 3 cups.
by Paulette
