Today is my husband’s birthday. Every year he requests a yellow cake… from a box… with chocolate frosting… from a can. I’m a big proponent of making most things from scratch, especially baked goods, but sometimes you just can’t beat the nostalgia of a big, fluffy, box yellow cake mix. However I have finally convinced him that buttercream frosting is something you should always make homemade.
This recipe is one that after you try it, you won’t go back to the pre-made stuff. It doesn’t take that much more time or effort to make, but the taste far exceeds store bought. It’s rich and chocolately, smooth and creamy, and perfect for cakes or cupcakes- and a big glass of milk! I like to use a piping bag to pipe the frosting onto cupcakes, but you can certainly just use a knife to spread it on as well.
- 1/2 cup butter softened or room temperature
- 2/3 cup cocoa powder
- 3 cups powdered sugar
- 1/3 cup milk
- 1 tsp vanilla
Beat the butter and cocoa.
Alternately add powdered sugar and milk, beating until spreading consistency.
Stir in vanilla.
Add more milk if needed to reach desired consistency. Yields two cups.