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.)
Directions:
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
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