Chocolate Buttercream Icing (Frosting)

Makes about 2 cups 

about 30 minutes to make 

4 Tablespoons of flour (all purpose, sifted) 

1/4 cup cocoa powder 

1 cup milk 

1 cup granulated sugar 

1 cup of butter, cold or frozen 

1/2 tsp vanilla 

In a saucepan on the stove, stir the milk, sugar and cocoa powder together. Whisk in the flour. Slowly bring the mixture to a simmer, and stir until thickened (about 4 minutes, once simmering). Remove from stove, and put into the fridge to start it cooling. It should look like a very thick chocolate pudding, and shouldn't be completely cold when you take it out of the fridge (if your fridge if very cold, you may just want to leave this on the counter until the cake is done).

Make your cake – boxed or homemade, whichever you like. Leave the frosting in the fridge until the cake is finished cooking.

Once your cake is out of the oven, add the cold butter, cut into chunks, into the partially cooled chocolate mixture. Whip at medium speed with an electric mixer, using the whisk attachment, until the butter is blended in, then increase to high speed. Whip the frosting at high speed until light and fluffy, about 5 minutes.

Spread on cooled cupcakes or cake. Makes 2 cups.