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Creamy Chocolate Buttercream Frosting
From Dorothy McNett's recipes at www.dorothymcnett.com. This makes a lot, perfect for filling and frosting a double layer cake, or a 9 by 13 cake.
1 cup unsalted butter, softened
2 pounds powdered sugar
2/3 cup unsweetened cocoa powder
2/3 cup milk
2 teaspoons pure vanilla extract, or vanilla bean paste
Have butter at room temperature, or microave on half power for 30 - 45 seconds. Using a food processor or electric beater, cream the softened butter, sugar, and cocoa powder together until light and fluffy. Add milk and vanilla and continue on medium until fluffy and able to hold shapes. Use as frosting or for piping.
Recipe created 1998-05-07.
