Chocolate Frosting for Pinecone Cake
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Martha Stewart Kids, Winter/Spring
- Yield Makes about 3 cups
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Ingredients
- 3 1/2 cups confectioners' sugar
- 1 cup unsweetened cocoa powder
- 3/4 cup (1 1/2 sticks) unsalted butter, room temperature
- 1/2 cup milk, room temperature
- 2 teaspoons pure vanilla extract
Directions
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Into a medium bowl, sift sugar and cocoa powder. Whisk in butter, milk, and vanilla until smooth. If not using immediately, refrigerate, covered, up to 3 days. Bring to room temperature before using.
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