Monday, June 17, 2013

Spotlight on: Classic Chocolate Buttercream + Cupcakes

It's simple. Paring white cake with chocolate butteream will hit it out of the park each time.

Here's an LP favorite:

1/2 cup (1 stick) butter or margarine

2/3 cup HERSHEY'S Cocoa
3 cups powdered sugar
1/3 cup milk
1 teaspoon vanilla extract

  1. Melt butter. Stir in cocoa. 
  2. Alternately add powdered sugar and milk, beating to spreading consistency.
  3. Add small amount additional milk, if needed.
  4. Stir in vanilla. 

Yeilds about 2 cups frosting. 
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