This is the chocolate frosting that I used to decorate a volcano cake this week. It was so good! I really had a hard time keeping my fingers out of it for a taste.
Chocolate Butter Cream Frosting
1/2 cup butter, softened
2 2/3 cups powdered sugar, softened
1/3 cup half and half or milk
1 1/2 t. vanilla
choose one of the following:
1/3 cup unsweetened cocoa powder, (for light)
1/2 cup unsweetened cocoa powder, (for medium)
3/4 cup unsweetened cocoa powder, (for dark and rich)
Cream the butter in a small bow. Blend in the cocoa powder, vanilla, powdered sugar, alternating with the cream. Beat with mixer until the desired texture is achieved. *The more cocoa powder that is added, might mean an addition of more cream for the right consistency.
Makes 2 cups.
