Saturday, 25 August 2007

Cocoa Buttercream Frosting

The basic frosting that has launched a thousand birthday cakes. (Why yes, it was my birthday this week.) Simple and yummy.

Enough for a double-layer 9" cake
15 minutes prep time

1/4 cup unsalted butter, softened
pinch of salt
1/4 cup sifted cocoa
3 cups icing sugar
2 teaspoons vanilla extract
2 to 5 tablespoons milk or cream, as needed

Cream the butter. Sift over the cocoa, 1 cup of icing sugar, and the salt.

Beat the sugar and cocoa into the butter, adding the vanilla extract. Continue sifting and beating in the sugar, adding a spoonful of milk or cream whenever it becomes too stiff to work with. The final result should be a smooth, spreadable frosting; neither too stiff nor too runny, so be careful not to add too much milk at once - once it gets too runny you will need to add a lot more sugar to make it stiff again.

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