Chocolate Buttercream Frosting

Name: Chocolate Buttercream Frosting
Prep time: 10 min
Total time: 10 min
Ingredients: 1½ cups unsalted butter (room temperature (339g)); ½ cup unsweetened cocoa powder ((50g)); ¾ teaspoon salt; 1½ teaspoons vanilla extract; 6 to 8 cups powdered sugar (sifted (720-960g)); 6 to 8 tablespoons heavy cream (or whole milk (90-120ml))

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Prep Time: 10 minutes

Total: 10 minutes

Servings: 6

Author : John Kanell

chocolate buttercream chocolate buttercream frosting chocolate frosting

Ingredients

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1½ cups unsalted butter (room temperature (339 grams))½ cup unsweetened cocoa powder ((50 grams))¾ teaspoon salt1½ teaspoons vanilla extract6 to 8 cups powdered sugar (sifted (720-960 grams))6 to 8 tablespoons heavy cream (or whole milk (90-120 milliliters))

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Instructions

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Step 1

In a large mixing bowl or the bowl of a stand mixer with the whisk attachment, whip the butter until very light and fluffy, about 5 minutes.

Step 2

Add the cocoa powder, vanilla, and salt. Mix on low speed until well combined, stopping to scrape down the bowl a couple of times. With the mixer on low, gradually add in the confectioner’s sugar about a cup at a time alternating with a tablespoon of cream. (I like 6 cups of sugar for a smooth and swoopy frosting, but for a stiffer frosting, use up to 8 cups of sugar.) Scrape down the bowl.

Step 3

Increase the speed to medium-low and beat until fluffy and spreadable, about 1 minute. Add additional cream a tablespoon at a time if your frosting feels too thick or stiff. This recipe makes enough frosting for 24 cupcakes or a 9-inch 2-layer cake.