Chocolate Buttercream

Yield: Approx. 4 cups; enough to frost double-layer 8"round cake or 24 cupcakes with average sz swirl
 

Ingredients



• 2 sticks butter, salted, softened
• 2T baking cocoa (Hershey's regular, not dark)
• 4 c. powdered sugar (1 lb.)
• 1T vanilla extract, clear
• 1T heavy whipping cream or 2T whole milk

Instructions

1. Cream butter in a stand mixer (at least 4 minutes).
2. Add about 1 c. powdered sugar until smooth.
3. Add vanilla, mix well.
4. Add chocolate. 
5. Add remaining powdered sugar. Mix on med high until smooth and puffy (approx 6 minutes).
6. Add milk to desired consistency and taste. 

Hot tip: Margarine is not a very good substitute. Lard is a doable substitute for half the butter - the flavor is different and careful if adding coloring.