This is a very small batch of chocolate icing. Frosting can really help complement almost any dessert. I love using this recipe for super decadent treats (like brownies) because I try not to add too much extra sweetness, so the little yield comes in really handy. That being said, this can easily be doubled, tripled, quadrupled, etc., if you need more frosting!
- 2 tablespoons Unsalted butter, softened
- 1 cup Granulated sugar
- 1 tbsp Cocoa powder without sugar
- 2 tablespoons Milk
- ½ teaspoon pure vanilla extract
In a medium bowl, cream the butter to lighten and aerate slightly. Sift the powdered sugar and cocoa powder over the butter. Mix everything until you get a dry and crumbly mixture.
Add milk or cream and vanilla. Mix until the dry ingredients are completely moistened and you get a dense, liquid mixture.
Using a mixer fitted with a paddle attachment, whip the frosting on medium-high for about 5 minutes, or until it turns light brown and almost doubles in volume.