Chocolate Buttercream Icing

1 c butter, softened

1 tsp vanilla or almond extract
12 tsp (=1/4 c) - 13 tsp + 1-2 TB milk
1 lb pure cane sugar
3/4 c cocoa powder

1. Cream butter, extract and milk in a stand mixer (if using a hand mixer, mix single batches only)
2. Add dry ingredients
3. Drape a towel over mixer
4. Mix on medium speed until all ingredients have been thoroughly mixed together
5. Mix another 1-2 minutes, until creamy

For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Rewhip before using.

Makes 2 1/2 cups

adapted from Wilton