- 6 Tablespoons unsalted butter, softened
- 2 1/3 cups confectioners’ sugar
- 3/4 cup unsweetened cocoa powder
- 1/3 cup whole milk
- 2 teaspoons vanilla extract
- 1/4 teaspoon salt
In the bowl of a stand blender fitted with the oar connection, beat the spread on medium speed until the point that it is smooth, around 1 minute.
Include the confectioners’ sugar and cocoa powder to the bowl and beat until consolidated. With the stand blender running on low speed, gradually stream in the drain and vanilla concentrate at that point include the salt and keep beating until the point that very much consolidated, scratching down the sides as required, around 2 minutes.
Increment the speed to high and beat the icing for an extra 2 minutes. Utilize the icing quickly or store in a hermetically sealed compartment in the refrigerator. (In the event that you refrigerate the icing, you may need to re-mix it for a couple of moments in the stand blender before utilizing it.)
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