- 6 tablespoons butter, softened to room temperature
- 2 & 2/3 cups confectioner’s (powdered) sugar
- 1/2 cup cocoa
- 1/3 cup heavy whipping cream
- 1 teaspoon pure vanilla extract
In a medium-sized bowl, mix and beat all ingredients using an electric mixer. If icing seems too thick, add a touch more heavy cream until desired consistency is reached, taking care not to over-thin the icing. I have found these amounts enough to frost the top and center layer of two, stacked, 9-inch cake rounds (but not the sides) or the top of a 13×9x2-inch rectangular cake. If you are looking to frost the sides of the stacked cake rounds as well, consider doubling these amounts.