Middle Eastern•indulgent
Mom's Chocolate Buttercream
Frosts one 8-inch double layer cake, one 13x9x2-inch pan of brownies, or several dozen cupcakes (depending on how thickly you frost).
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 3 servings
- Difficulty
- EASY
Ingredients
Quantities are shown as originally provided.
- 8 ounces (2 sticks) salted butter, very soft (but not melting) room temperature
- 1/2 cup Hershey’s cocoa
- 3 cups confectioner's sugar
- 1 teaspoon vanilla extract
- 2 to 4 tablespoons milk (of any sort), room temperature
Instructions
- 1
In a medium mixing bowl, stir the butter and cocoa until very well combined. If the butter isn’t extremely soft, this requires some elbow grease.
- 2
Sift the confectioner’s sugar into the bowl, one cup at a time and mixing after each addition. After each cup of confectioner’s sugar, add some liquid, starting with the vanilla and then adding milk one tablespoon at a time and stirring well after each addition.
- 3
Stir until the mixture is well combined, smooth and spreadable. If the frosting is too soft, add more confectioner's sugar. If it's too thick, add a touch of milk.