Chocolate Frosting
By The Hummingbird Bakery CookbookThese frostings make enough for 12 cupcakes. To cover a cake (top and sides), double the recipes.Time and servings
Total time
Prep time
Cooking time
Ingredients
4 total- 300 g of icing sugar, sifted
- 100 g of unsalted butter, at room temperature
- 40 g of cocoa powder, sifted
- 40 ml of whole milk
Method
3 stepsStep 1
Beat the icing sugar, butter and cocoa powder together in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) on medium-slow speed until the mixture comes together and is well mixed.
Step 2
Turn the mixer down to slow speed. Add the milk to the butter mixture a couple of tablespoons at a time. Once all the milk has been incorporated, turn the mixer up to high speed.
Step 3
Continue beating until the frosting is light and fluffy, about 5 minutes. The longer the frosting is beaten, the fluffier and lighter it becomes.