What’s a good cake without a good icing too, right? Well, this icing is rich and decadent and so delicious that I may or may not have eaten several spoonfuls of it while I was frosting my cake.
Ingredients:
- 3 1/2 cups organic powdered cane sugar *
- 1 1/4 cup cocoa powder
- 1/4 cup butter, ghee, or coconut oil (I decided to use ghee for my frosting this time, and it gave it a nice, slightly caramel flavor.)
- 1 tsp pure vanilla extract
- 1/2 cup water
- pinch sea salt (unless using salted butter)
* If you don’t want to use refined sugar, you could make your own homemade powdered sugar using whole cane sugar. For times when I don’t want to go through the extra work of making my own, though, I just buy regular confectioner’s sugar. (Balance is key, and a little bit of white, refined sugar once in a while isn’t the end of the world. ) I make sure I get cane sugar, though, because if the bag just says “sugar” there’s a good chance that it’s made from genetically modified sugar beets rather than cane sugar. Buying organic is your best bet of finding non-GMO sugar.
Directions:
- Combine powdered sugar and cocoa powder in a large mixing bowl.
- Add vanilla extract and butter, ghee, or coconut oil.
- Gradually add water, stirring well to combine until icing reaches the right consistency for spreading. (I just stirred mine by hand because I was too lazy to dig out my mixer and I didn’t want to have to wash the beaters afterward, but using a mixer is the best way to get a smooth icing without any little clumps of cocoa powder.)