There are a lot of different ways to do a nice chocolate frosting. The quickest and easiest involves following the same recipe/procedure as for White Frosting, but sifting a bit of cocoa into the sugar at the beginning. The recipe below uses this technique and will make enough frosting to generously ice (and fill) a 20cm (8") round 2-layer cake. If you're making a larger diameter cake and/or using more layers, you'll need to scale it up accordingly.

Chocolate Frosting

Ingredients

• 4 c. icing (powdered/confectioners') sugar
• 1/4 c. cocoa
• 230g unsalted butter, softened
• 1 tsp. vanilla extract
• 2-4 Tbsp. heavy (35%) cream

Directions

1. Sift the icing sugar with the cocoa.
2. Cream the butter with half the sugar mixture.
3. Add the vanilla and 2 Tbsp. cream and beat until smooth and pale.
4. Gradually add the remaining sugar mixture.
5. Adjust consistency with more cream as needed.