Sift or whisk together the icing sugar and cocoa in a bowl.
Add the melted butter and cream.
Whisk until smooth.
Notes
Step by step Tutorial :
Also:
This frosting makes enough to fill and frost a three layer 8 inch cake. If you want elaborate piping, you ' ll need to make one and half times or twice the recipe.
Store in the refrigerator for about 5-6 days. Get to room temperature and whisk before using.
If the icing is thicker than you wish, add a little hot water . If its too thin , add more icing sugar and whisk well.
Do not freeze the frosted cake for more than few hours or it might sweat when you get it out.
