This simple to make, rich dark chocolate buttercream is perfect for topping any sheet cake or bars.
- 1 stick softened butter
- 2 cups powdered sugar
- ½ cup cocoa powder I love to use the Heryshey Special Dark
- 1 teaspoon vanilla
- ¼ teaspoon salt ONLY USE IF YOUR BUTTER IS UNSALTED
- milk I used about 2 tablespoons in this recipe, but you can add however much you need to get the consistency you like in an iccing.
Add all ingredients to a bowl or your stand mixer. Start with 2 tablespoons milk.
Mix on high for 2-4 minutes until the icing is light and fluffy.
If the icing is too stiff, add another tablespoon or 2 of milk. If it is too thin, add in about 2-4 tablespoons more powdered sugar.
I like to add this icing on the chocolate zucchini cake when it is still fairly warm. It melts down slightly!
Now, sit back and enjoy. You deserve it!