Makes about 3 cups (enough to frost an 8-inch cake, 16 to 18 cupcakes, or 2 ice cream cakes). This is another old-fashioned recipe, much like the Vanilla Buttercream Frosting. Fluffy, light, and not overly sweet, it is as delicious as it is easy to make.
You can use natural or Dutch-processed cocoa powder here with equally good results; the natural will give you a “milk chocolate” flavor, while the Dutch-processed will yield a darker and more intense frosting.
This recipe can easily be halved.
SHELF LIFE: 2 weeks
INGREDIENTS:
- 1 pound unsalted butter, at warm room temperature and cut into ½-inch slices.
- 1½ cups (8 ounces) powdered sugar, measured then sifted.
- ⅔ cup (2⅓ ounces) natural or Dutch-processed cocoa powder, measured then sifted.
- 2 tablespoons water..
- 2 teaspoons pure vanilla extract.
- ½ teaspoon kosher salt.
INSTRUCTIONS:
- Combine all of the ingredients in the bowl of a stand mixer with the paddle attachment. Beat first on low speed, then increase to medium-high speed and continue to beat until the frosting is light and fluffy, 3 to 4 minutes. Scrape the sides of the bowl and mix briefly again.
- Use immediately or cover and refrigerate for up to 2 weeks. If made ahead, let the frosting come to room temperature before using and remix briefly using the stand mixer until it regains its light and fluffy consistency.
MAKE IT YOUR OWN:
Add ¼ teaspoon peppermint extract.
Fold in finely chopped chocolate, nuts, Almond Toffee, or Peanut Brittle.
