EASY CHOCOLATE FROSTING RECIPE

My advice is to make this a night ahead and fridge it so the cocoa flavor can really mellow and the flavors can come together.

Be sure to remove it from the fridge at least a half hour before using because its pretty hard otherwise.

BEST CHOCOLATE FROSTING RECIPE

This is enough to easily frost two 9 inch cakes.

1 cup butter (no substitutes), at room temperature
4 cups powdered sugar, sifted
1-1/4 cup baking cocoa
1 cup half-and-half
1 tsp pure vanilla extract

In a large mixing bowl, cream butter until light and fluffy; at least two minutes. Gradually beat in confectioners' sugar, cocoa and vanilla.

Now for the half-and-half. The best way to do this is to add 1/2 cup of it first and then 1 tablespoon at a time as you are mixing it.

Stop the mixer and take a rubber spatula and spread it around the frosting as though you were spreading it on a cake. When you pull away the spatula, if it 'sticks' to the frosting and forms very stiff peaks when you pull it away - it is too stiff and you need to add more liquid (again, only add a little bit at the time). You want the consistency to be very smooth and creamy; then it will spread with no problems.