Ingredients:
- 1 cup unsalted butter, softened to room temperature
- 3 cups powdered sugar
- 1/2 cup Hershey’s unsweetened cocoa powder, sifted
- 3-4 tablespoons heavy cream
- 1 teaspoon vanilla extract
Directions:
- In a large mixing bowl using an electric mixer, beat the butter on medium speed for 1-2 minutes or until smooth.
- Add the powdered sugar one cup at a time, making sure to mix well after each addition. Scrape down the sides of the bowl, then add the cocoa powder and mix until fully combined.
- Add the heavy whipping cream and vanilla extract and mix on medium speed until fully combined, making sure to scrape down the sides of the bowl as needed.
Recipe
Notes: To make ahead of time: Frosting can be made 2-3 days in advance.
Cover tightly or store in an airtight container and transfer to the
refrigerator. When you’re ready to use it, remove from the refrigerator, bring
to room temperature, and mix well before frosting cupcakes/cakes.
How to freeze the frosting: Frosting will also freeze well for 2-3 months in
a freezer bag/container. Thaw overnight in the refrigerator, then bring to room
temperature and mix well before frosting cupcakes/cakes.
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