Ingredients
1/2 cups Butter
13 cups Milk
6 Tablespoons Unsweetened Cocoa
16 ounces, weight Powdered Sugar
1 teaspoon Vanilla Extract
Method
Sources
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Recipe1M+
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Unrefined whole cane sugar — Indian sweets, chai, payasam
Food-grade cocoa butter for chocolate work and coating
Adjustable stand — hold cookbook or tablet at eye level while cooking
Natural cocoa for American-style baking — brownies, chocolate cake
Ultra-fine sugar — icing, frosting, dusting, candy, meringue
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Unrefined whole cane sugar — Indian sweets, chai, payasam
Food-grade cocoa butter for chocolate work and coating
Adjustable stand — hold cookbook or tablet at eye level while cooking
Natural cocoa for American-style baking — brownies, chocolate cake
Ultra-fine sugar — icing, frosting, dusting, candy, meringue
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this recipe goes with my brownies recipe which youll find in my tastykitchen recipe box. its enough to cover a full batch of brownies. if you only make half of the brownie recipe i posted, then you will have about half of the icing left over. 1. add the butter, milk, and cocoa into a large saucepan. 2. cook over medium heat, stirring constantly, for about 5 minutes or until it is completely melted. 3. remove the pan from the heat. beat in the powdered sugar at medium speed until smooth. add in the vanilla. this icing never sets and gets hard like some. it will create a shell on top of the brownies and youll have gooey goodness underneath.