Chocolate Buttercream Frosting
210kcal
Ingredients
- 1 cup unsalted butter, at room temperature (2 sticks)
- 3.5 cups powdered sugar, sifted
- 0.5 cup unsweetened cocoa powder, sifted
- 0.25 tsp salt
- 2 tsp pure vanilla extract
- 3-4 tbsp heavy cream or milk, at room temperature
Equipment
- hand mixer or stand mixer for whipping the frosting
- mixing bowl large enough to hold frosting
- sifter for cocoa and powdered sugar
- spatula for scraping and mixing
Method
- In a large mixing bowl, beat the softened butter with a hand mixer or stand mixer on medium speed until creamy and pale, about 2–3 minutes.
- Add the sifted cocoa powder and salt, and continue beating on low until just combined.
- Gradually add the sifted powdered sugar, about 1 cup at a time, beating on low speed after each addition to prevent a sugar cloud.
- Mix in the vanilla extract and 2 tablespoons of cream or milk, then increase speed to medium-high and beat for 1–2 minutes until smooth.
- Add more cream or milk, 1 tablespoon at a time, until the frosting reaches your desired consistency—thick enough to pipe, but soft enough to spread.
- Beat frosting for another 2–3 minutes until light and fluffy.
- Use immediately to frost cakes or cupcakes, or store in an airtight container in the fridge for up to 1 week. Let it come to room temperature and re-whip before using.
Nutrition
Calories210kcalCarbohydrates26gFat12gSaturated Fat7gPolyunsaturated Fat0.4gMonounsaturated Fat3gCholesterol31mgSodium46mgPotassium56mgFiber1gSugar24gVitamin A355IUCalcium15mgIron0.4mg
Notes
Be sure your butter is fully softened and sift your cocoa and powdered sugar for the smoothest frosting. Adjust cream for spreading vs piping consistency. Store leftovers in the fridge or freezer and re-whip before use.