- Mix together sugar and butter until they are blended and creamy. Add Cocoa Powder.
- Add vanilla extract and milk and continue to beat for another minute.
- If desired, add more milk if the frosting isn't as fluffly as you'd like
**If you want a stiffer frosting that will hold its shape a little better when warm, substitue 1/4 c of the butter with 1/4 c of trans fat-free vegetable shortening.
Serves: about 2 cups, will frost 12 cupcakes or a 9x13 pan of brownies.
Freezer: store in the fridge 2-3 weeks or freezer up to 3 months. To use, bring to room temperature and re-whip prior to applying to cake or cupcake
Nutrition: 263 calories per serving (when divided into 12 servings)