It is with a heavy heart that I write today. For someone who spends a lot of time talking and writing, I really have no words to share today. I simply want to offer my condolences, thoughts, and prayers to everyone involved in this horrible tragedy. As a former educator and now a Mom, I know that heading back to school after something like this will never be the same. Blessings of comfort and hope as we all heal.
Since today is my birthday, and I kind of want to spend the day eating cake and hugging my kids, I’m keeping it short and sweet today.
Chocolate Buttercream Frosting
2 sticks of unsalted butter softened (room temperature)
3 cups powdered sugar sifted
1/2 cup unsweetened cocoa powder
1/2 tsp salt
2 tsp pure vanilla extract
1-4 Tbs milk
In a large mixing bowl using beaters or an electric mixer, cream butter until smooth. Then slowly add powdered sugar until well incorporated. Then add cocoa powder, salt, vanilla and mix until mixed thoroughly. Finally, add milk one tablespoon at a time until mixture is consistency you want. (I typically need about 2 tablespoons).
There is enough to cover a 9 inch layer cake, 9 x 13 sheet cake, or 24 cupcakes. Or you could do what I do with the kids and dip Nabisco vanilla wafers in it and make reverse Oreos.