Chocolate Buttercream Frosting

Name: Chocolate Buttercream Frosting
Prep time: 10 min
Total time: 10 min
Ingredients: 1 cup unsalted butter (softened to room temperature (226g)); 3 ½ cups powdered sugar ((435g)); ⅔ cup cocoa powder¹ ((65g)); 1 ½ teaspoon vanilla extract; ⅛-¼ teaspoon salt; 3-4 Tablespoons heavy cream or milk (plus more as needed); A pinch of espresso powder would also be great in this recipe!

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Prep Time: 10 minutes

Total: 10 minutes

Servings: 12

Author : Sam Merritt

buttercream frosting chocolate buttercream

Ingredients

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1 cup unsalted butter (softened to room temperature (226 grams))3 ½ cups powdered sugar ((435 grams))⅔ cup cocoa powder¹ ((65 grams))1 ½ teaspoon vanilla extract⅛-¼ teaspoon salt3-4 Tablespoons heavy cream or milk (plus more as needed)A pinch of espresso powder would also be great in this recipe!

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Instructions

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Step 1

Place butter in the bowl of a stand mixer (or use a large bowl and an electric mixer) and beat on low-speed until creamy and smooth. Scrape the sides and bottom of the bowl.

Step 2

Add 2 cups (250g) of powdered sugar, cocoa power, vanilla extract, ⅛ teaspoon salt, and 3 Tablespoons of heavy cream and turn mixer to low speed. Stir until well-combined,

Step 3

Gradually (with mixer on low-speed) add remaining powdered sugar. The icing may appear pretty dry, this is OK.

Step 4

Add remaining heavy cream or milk, one tablespoon at a time. Start with mixer on low-speed and gradually increase speed to medium-high, beating on this speed for several seconds to whip each Tablespoon of cream into the batter. Add additional tablespoons of cream until a smooth, pipe-able consistency is reached.

Step 5

I recommend piping icing over your cupcakes or frosting your cake immediately. See notes in the post on how to store buttercream and use at a later date.