4-5tbspevaporated milk - any milk or cream will work
3-4tbsplight corn syrup (optional)
Instructions
Cream the butter in an electric stand or hand mixer until smooth. Add the sifted unsweetened cocoa powder and vanilla extract. Mix until blended.
With the mixer on low, alternating, add 1 cup of powdered sugar to 1 tablespoon evaporated milk until all of the sugar has been added.
Add 3 to 4 tablespoons of light corn syrup if desired.
Add additional evaporated milk 1 teaspoon at a time if necessary to thin the frosting, and beat until light and fluffy. Add additional powdered sugar one tablespoon at a time to thicken the frosting.
Keep icing covered with a damp paper towel until ready to use.
Notes
Sifting the cocoa powder and the powdered sugar helps to make the buttercream creamy and fluffy. This step isn't crucial, however, and totally optional.Buttercream can be frozen in an airtight container for up to 6 months.
This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.