CHOCOLATE BUTTERCREAM FROSTING

Again, I'm not usually a buttercream fan, or a chocolate fan for that matter. I made this to go on the Extreme Chocolate cake and wow, I'm a fan now.  It's a nice chocolate flavor, without being too heavy or overly buttery (if there is a such a thing). I like frosting fluffy, light and tasty and this one hits the mark. It sets up nice in the fridge too, so doing a crumb coat with this works well.

Chocolate Buttercream Frosting 
Print Version

• 3/4 cup butter
• 1 1/2 cups unsweetened cocoa powder
• 5 1/3 cups confectioners' sugar
• 2/3 cup milk
• 1 teaspoon vanilla extract

Cream butter until light and fluffly. A stand mixer works best for this with the paddle attachment. Stir in about 1/3 of the cocoa and confectioners' sugar and then about 1/2 of the milk and vanilla. Alternate until they are all added. Beat for a couple of minutes until it gets to a nice consistency.