I’m a pretty low-key when it comes to birthday celebrations. I like to keep it simple. Party of three, please: Me + Husband + Kiddo. It’s all good that way. They took me to dinner, bought me a couple of gifts, and we ate cake; the cake they baked and of which I was tasked with frosting.
Frosting my own birthday cake is not offensive to me in the least. Being asked to do so insures I don’t have to eat store-bought frosting, and I get to play with butter and sugar and cocoa. What’s not to like about that?.
This recipe is a staple…tried and true. Everyone has these stock items in their pantry and they go together in less time than it would take to run to the grocery store for one of those gritty, over-priced, pre-packaged frosting containers. The quantity easily frosts a 9 x 13 sheet cake, or 24 cupcakes. For a round layer cake, I might bump up the ingredients a bit to allow for frosting between layers. Enjoy!
Chocolate Buttercream Frosting
- 6 Tbsp butter, softened
- 2 2/3 c confectioners’ sugar
- 1/2 c cocoa, unsweetened
- 1/3 cup milk (I use 1%)
- 1 tsp vanilla
- Place butter in a bowl and beat until creamy.
- Add sugar and cocoa, mixing well.
- Stir in milk in portions, stirring each time.
- Add vanilla.
- Spread on cooled cake or other items needing frosting.
- Lick the bowl.