Project Description

Ingredients

  • 115g Dutched cocoa, sift if lumpy
  • 115g powdered sugar, sift if lumpy
  • 85g hot water
  • 2 tsp vanilla
  • 230g unsalted butter, softened
  • 345 powdered sugar, sift if lumpy

Directions

  • Mix cocoa, 115g powdered sugar, water, and vanilla until smooth.
  • Beat in butter.
  • Stir in 345g powdered sugar.

Punky’s Tips

  • This icing can be frozen for 2-3 months.