CHOCOLATE BUTTER CREAM FROSTING

YIELD 2 ¾ cups

Ingredients:

5 oz BUTTER, SOFTENED
1 lb 4 oz SUGAR, POWDERED, SIFTED (5 cups unsifted)
Pinch SALT
1 tbsp MILK, NONFAT, DRY
3 oz (1 cup) COCOA
1 ½ tsp EXTRACT, VANILLA
5 Tbsp WATER, BOILING

Method:

  1. Cream butter or margarine in mixer bowl at medium speed 1 to 3 minutes or until light and fluffy.
  2. Sift together powdered sugar, salt, milk, and cocoa; add to creamed butter or margarine.
  3. Add vanilla while mixing at low speed; add just enough boiling water to obtain a spreading consistency. Scrape down bowl.  Beat at medium speed 3 to 5 minutes or until mixture is light and well blended.
  4. Spread immediately on cooled cakes.

Notes:

Unsweetened cooking chocolate may be used.  Melt 4 ounces chocolate at low heat.  Cool. Reduce butter or margarine to 6 Tbsp.  Add chocolate at end of Step 1.