Thursday, November 18, 2010

Chocolate frosting

1 stick butter, unsalted
2/3 cup HERSHEY'S Cocoa
3 cups comfectioner's sugar
1/3 cup milk
1 teaspoon vanilla extract

Melt butter, stir in cocoa. Alternately add sugar and milk, beating for 5 mins to smooth consistency. This comsistency is good for icing the cakes. For roses, add more sugar to a small batch of frosting. Additional milk can be added to use this icing to pipe the cakes or for making leaves.
Makes about 2 cups frosting.

G's note: For my 8x3" cake, I used 3 batches since I had 3 layers + roses to frost out of.

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