Saturday, July 14, 2012
2/3 cup unsweetened cocoa powder
6 tbsp boiling water (boil extra just in case your frosting is too thick)
8 tbsp (1 stick) butter at room temperature
3 cups confectioners' sugar sifted (sift extra just in case your frosting is too thin)
1 tsp pure vanilla extract
place the cocoa powder in a lg mixing bowl & pour boiling water over it, stir until the cocoa comes together in a soft mass. Add butter and blend with a mixer on low until soft and well blended (about 30 secs.) Stop mixing and add the sugar and vanilla on low until blended well, increase speed to med and beat until the frosting is light and fluffy, add more boiling water a tsp at a time if frosting is too thick or sugar if to thin.
I find if I set this into the fridge for a few minutes after making it, it will thicken better to allow you to pipe onto cupcakes. If spreading on a cake, it will likely do better too!