I just love a chocolaty, sweet frosting on a fluffy cake or cupcake. You will understand why it is so hard to resist a finger full of this chocolate delight.
Be carefull when adding the wet ingredients in this recipe, you wouln’t want to end up with a droopy, watery icing. The secret is to add small amounts of the melted butter into the dry ingredients, to achieve a thick frosting.
I also add a little more attention to the mixing of the ingredients. The longer you mix and beat the ingredients, the more fluffier it will be! (It is best to mix the frosting in an electric mixer if possible.)
| Prep Time | 5 minutes |
| Cook Time | 0 minutes |
| Passive Time | 1 minute |
| Servings | cups |
- 2 cups confectioners sugar
- 1 cup cocoa powder good quality
- 80 gr butter melted
- 1 teaspoon vanilla essence
- 1/4 cup milk
Ingredients
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- Mix the icing sugar with the cocoa powder. Transfer to the bowl of your electric mixer.
- On low speed, add small amounts of melted butter into the dry ingredients until the icing starts to clump together. Add the vanilla essence. Mix until incorporated.
- If you have used all the butter, and your icing seems to be clumpy still, add little drops of milk while the speed of your mixer is on medium - until incorporated, fluffy and spreadable.
- Beat for another minute on high speed.
If your icing seems too thick, simply add a spoonful of milk and mix on high until desired consistency is met.
If the icing seems too runny, add a tablespoon or two icing sugar and mix on high.
