Recipe by Kaley
"This is a basic recipe that allows you to make the choice of how sweet it is. Top cupcakes and muffins and especially chocolate zucchini cakes with this icing."
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butter, at room temperature
unsweetened cocoa powder, divided
1 (16 ounce) package
confectioners' sugar, sifted
Perfect! I doubled the recipe for a 2-layer round cake and had some leftover. Didn't use all the powdered sugar, added a little extra milk (whole milk) for consistency, and used salted butter. Big hit for the 4-year old's birthday cake!
This butter cream icing is great! Used it for in-between the layers of a white cake. I sifted the cocoa and confectioners' sugar and I added a pinch of salt. Mmmmm
Good recipe but definately add the salt or it will be too sweet. Also I found I had to add extra milk to thin it a bit. Make sure you mix for a few minutes.
* Percent Daily Values are based on a 2,000 calorie diet.
Basic Chocolate Buttercream Icing
Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
Calories from Fat: 39
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