A simple chocolate buttercream icing, made from butter, sugar, vanilla and cocoa.
A very basic and simple chocolate buttercream icing that I have used for years. Great for cakes and cupcakes or those big batch brownies.
Cream the butter, add the cocoa, vanilla, and 4 tablespoons of the milk and continue mixing until smooth. Add 3 cups of the powdered sugar to the mix and continue beating, adding the last cup of powdered sugar a little at a time, and alternating it with the additional 1 to 2 tablespoons of milk, adding only enough milk to achieve the desired consistency. You may not need all of the remaining milk.
Praline Buttercream Icing: Prepare recipe as above except, omit the cocoa and cream 1 cup of light brown sugar with the butter, before adding the powdered sugar. Fold in 2 cups of finely chopped pecans once the icing is prepared. Remember to thicken a too loose icing, add more powdered sugar. To loosen a too think icing, add milk about 1/2 tablespoon at a time. This is a perfect icing for a Southern Praline Cake, made using the 1-2-3-4 yellow cake recipe.