1/2 c butter
1/3 c corn syrup
1/4 tsp salt
1/2 tsp vanilla
1 c cocoa
1/3 c milk
3 3/4 c confectioner's sugar (a.k.a., 10X, powdered sugar, icing sugar) (1 lb.)
Cream butter with corn syrup. Add salt, vanilla. Add cocoa gradually while beating on low. (If you beat on high, you'll end up with a big cloud of cocoa.) Add milk. Add confectioner's sugar until the frosting is of spreadable consistency.
Makes enough frosting for one layer cake. (2 9-inch layers, 3 8-inch layers, 9x13 rectangular cake.)
Rescuing frosting: If your frosting is too stiff, unspreadable: add milk, 1 Tbsp at a time until it's of workable consistency.
If your frosting is too soupy: add more confectioner's sugar. If it's getting overwhelmingly sweet, temper the sweetness with additional cocoa powder or with a spoonful of cornstarch. Taste while you correct so that the starchiness doesn't overpower the frosting.
Submitted by Gretchen Grant Contributed on: and modified on Friday March 11th, 2011