Mom’s Gluten-Free Cocoa Frosting

[Loupy]

Mom’s Gluten-Free Cocoa Frosting
From: Pat @ elegantlyglutenfree.com/

Here is the recipe for the frosting I use on cupcakes. It was my mom’s recipe for cocoa frosting, or chocolate frosting, long before I’d ever heard of gluten-free cooking. In fact, I made this frosting for yellow cake when I was learning to cook. It’s so easy!


Ingredients:
2 tablespoons Butter or Margarine, softened to room temperature (not runny, though) (or you can use a dairy-free substitute)
3-1/2 cups sifted Powdered Sugar, approximately
1/3 cup Cocoa Powder (I use Hershey’s)
2 tablespoons Cream or Milk (regular, 1%, dairy-free, or you can substitute brewed coffee for a mocha flavor)
1 teaspoon Vanilla (optional)

Directions:
Cream the butter in a mixer bowl.
Sift the powdered sugar and cocoa together.
Slowly add sugar/cocoa mixture to the butter while beating, scraping bowl constantly.
Beat in the liquid (including vanilla, if using), one tablespoon at a time, until frosting is the right texture for spreading.
Makes enough for top and sides of two layers, or one 9×13″ cake.