Cocoa Butter Cream Icing. And of course ALWAYS use Hersheys cocoa powder. Ingredients ⅓ cup butter at room temperature ½ cup unsweetened cocoa powder divided ⅓ cup milk 1 tablespoon vanilla extract 1 16 ounce package confectioners sugar sifted.
One suggestion though sift the cocoa powder along with the powdered sugar to avoid tiny undissolved bits. And of course ALWAYS use Hersheys cocoa powder. Heat over medium until hot and steamingnot quite boiling stirring consistently.
Scrape down the sides of the bowl then add the cocoa powder and mix until fully combined.
Instructions With a handheld or stand mixer fitted with a paddle or whisk attachment beat the butter on medium speed until creamy about 2 minutes. Add the heavy whipping cream vanilla extract and salt and mix on medium speed until. In a small saucepan combine hot chocolate mix and cream. Instructions With a handheld or stand mixer fitted with a paddle or whisk attachment beat the butter on medium speed until creamy about 2 minutes.