300 g icing sugar, sifted
100 g unsalted butter, at room temperature
40 g cocoa powder, sifted
40 ml whole milk
Makes enough to frost 12 cupcakes (double the recipe for 20-cm cake)
Beat the icing sugar, butter and cocoa powder together in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) on medium-slow speed until the mixture comes together and is well mixed. Turn the mixer down to slow speed. Add the milk to the butter mixture a couple of spoonfuls at a time. Once all the milk has been incorporated, turn the mixer up to high speed. Continue beating until the frosting is light and fluffy about 5 minutes. The longer the frosting is beaten, the fluffier and lighter it becomes.
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