Chocolate Icing

Martha Stewart Living

Makes enough to coat 24 lamingtons

    1 cup milk                                                     
    4 tablespoons unsalted butter                                  
    1 tablespoon vanilla extract                                   
    8 cups confectioners' sugar sifted                             
    1 cup cocoa powder sifted                                      

To ensure thai icing stays at the proper consistency while the cakes are prepared, the bowl must sit over a pan of simmering water.

Place the milk and butter in a small saucepan over medium heat, and heat until butter is melted. Transfer to a medium heatproof bowl; add the vanilla extract, confectioners' sugar, and cocoa powder. Stir until combined.