Basic Chocolate Buttercream Icing


  • ⅓ cup butter, at room temperature
  • ½ cup unsweetened cocoa powder, divided
  • ⅓ cup milk
  • 1 tablespoon vanilla extract
  • 1 (16 ounce) package confectioners’ sugar, sifted
  • Directions

  • Step 1

    Beat butter and 1/4 cup cocoa powder together in a bowl with an electric mixer on low until light and fluffy. Gradually add milk, remaining 1/4 cup cocoa powder, and vanilla extract; beat until smooth. Add confectioners’ sugar, about 2 tablespoons at a time, until desired consistency is reached.


  • Cook's Note:

    For a more dark-chocolaty taste or to counteract the sometimes prevalent taste of confectioner’s sugar, add more cocoa powder.

    Margarine can be substituted for butter if desired.

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