Not so Secret Chocolate Butter Cream Icing

Linda Kauppinen

By
@cyrene

This is a wonderful butter cream icing the same as you would find from a reputable baker. Another family secret...shhhhhhh
But wait.. I just found out that it wasn't that much of a secret.. lol oh well... that happens!

NOTE: For white icing, eliminate the cocoa. You can frost as is or add lemon flavoring, peppermint extract or virtually any flavor that you want.


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Comments:

Serves:

This recipe frosts a 9" round cake or 9"x13" sheet cake. For larger cakes double the recipe.

Prep:

10 Min

Method:

No-Cook or Other

Ingredients

2 1/2 c
10x confectioners sugar
1/2 c
hershey cocoa
1 stick
butter
1/3 c
milk, whole
1 tsp
pure vanilla extract
pinch
salt

Directions Step-By-Step

1
In a large bowl, cream the butter.
2
Add confectioners sugar and cocoa to the bowl in small amounts. Alternate with some of the milk.
NOTE: Start on slow speed as sugar will fly!
3
As sugar blends in, increase the speed of the mixer.
Add vanilla and pinch of salt.
If too stiff, add a little more milk
Beat for about 5 minutes until smooth and creamy.
4
NOTE:
For darker chocolate icing, increase the amount of cocoa.
For lighter chocolate icing, decrease the amount of cocoa.
For white icing, eliminate the cocoa from the recipe

About this Recipe

Course/Dish: Cakes, Chocolate, Other Sauces
Main Ingredient: Sugar
Regional Style: German