Frostings and Icings
1/4 cup butter softened (50 mL)
1/2 teaspoon vanilla (2 mL)
Pinch salt
2 cups icing sugar (500 mL)
1/4 cup unsweetened cocoa powder (50 mL)
3 tablespoons milk or light cream (45 mL)
Cream butter in bowl; beat in vanilla and salt. Sift together icing sugar and cocoa; beat into butter mixture alternately with milk until smooth, adding more milk if necessary for spreading consistency.
Makes enough icing for 2 dozen cupcakes.