Description
This recipe makes enough icing to make a generous layer over a 9×13 cake, if you’re leaving it in the pan. If you plan to make a layer cake, I would recommend making a double batch.
Ingredients
Units
Scale
- 3/4 cup butter
- 1 1/2 cups cocoa
- 2 lbs powdered sugar
- 2/3 – 1 cup milk
- 2 teaspoons vanilla
Instructions
- Melt the butter in a 3 quart saucepan.
- Remove from heat.
- Add the cocoa powder to melted butter and stir to form a thick paste.
- You can transfer the cocoa/butter mixture to the bowl of your stand mixer if you don’t own a hand mixer. I actually use my hand mixer and do it all in the same 3 quart sauce pan.
- Add milk, vanilla and powdered sugar. (Start with only 2/3 cup milk. Mix it all together and then decide if you need more . If you think you do, add a Tablespoon at a time until you reach the desired consistency.)
- Beat with your mixer until all ingredients are thoroughly combined.
- The frosting will be thick. But you do want it spreadable. You can add more powdered sugar or extra milk to get your desired consistency, keeping in mind that this frosting will get firmer as it sits in the fridge. Resist the urge to add more than you need. Start with a teaspoon at a time of extra milk to thin it or a Tablespoon at a time of powdered sugar. A little will go a long way. The pictures above are a good gauge of the consistency we like.
- Spread frosting over a 9×13 cake and refrigerate for 30 minutes.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Frosting, Dessert
- Cuisine: American