8ounces(2 sticks) salted butter, very soft (but not melting) room temperature
1/2cupHershey’s cocoa
3cupsconfectioner's sugar
1teaspoonvanilla extract
2 to 4tablespoonsmilk (of any sort), room temperature
Instructions
In a medium mixing bowl, stir the butter and cocoa until very well combined. If the butter isn’t extremely soft, this requires some elbow grease.
Sift the confectioner’s sugar into the bowl, one cup at a time and mixing after each addition. After each cup of confectioner’s sugar, add some liquid, starting with the vanilla and then adding milk one tablespoon at a time and stirring well after each addition.
Stir until the mixture is well combined, smooth and spreadable. If the frosting is too soft, add more confectioner's sugar. If it's too thick, add a touch of milk.