Who doesn't love a cupcake piled high with luscious icing? You could almost skip the cake part altogether and hand me a spoon with a bowl of icing and I'm in heaven (calm down! I said "almost"). What I am not, is a chocolate person (Sacrilegious, I know, I've been scolded many times). I do like some chocolate in moderation but could do without dark chocolate fudge and hershey's bars although I appreciate their appeal and the happiness they bring to those around me! For this recipe I chose to go the milk chocolate route. This buttercream is heaven, seriously. It has just the right amount of chocolate. I piped it high atop my chocolate chip cookie dough cupcakes, which I will post at some point in the future, and that combo could knock your socks off. Enjoy!
1/2 cup unsalted butter (2 sticks), softened
4 cups powdered sugar
1/2 cup cocoa powder
1/4 tsp salt
1 tsp vanilla extract
1/2 tsp almond extract
2 Tbsp milk
Cream butter until fluffy. Sift powdered sugar and cocoa powder together. Slowly incorporate the sifted sugar and cocoa mix into the butter half a cup at a time with your mixer on the lowest speed. Add in the salt, milk and extracts. Once all ingredients are incorporated well, beat on high for 2 minutes. Adjust the consistency if needed using more milk to thin the icing out or powdered sugar to thicken it up a little. Use this buttercream to ice cakes, cookies, cupcakes, etc.