Chocolate Frosting for Pinecone Cake
- 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
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.