Chocolate Buttercream Frosting

  • 12 ounces, weight (3 sticks) unsalted butter, room temperature
  • 1 cup unsweetened cocoa powder, sifted
  • ¾ teaspoon salt*
  • 3 cups confectioners’ sugar
  • 2 teaspoon vanilla extract
  • 2-3 tablespoons heavy cream (or whole milk) as needed
  1. Using an electric mixer, slowly mix together butter and cocoa powder until cocoa is incorporated, about 30 seconds. Increase speed to high, and beat for about 2 minutes, stopping to scrape down bowl as needed.
  2. Reduce speed to low and gradually add confectioners’ sugar until incorporated. Beat on high for 2 minutes, stopping to scrape down bowl as needed. Add vanilla and beat for 1 minute on high. Scrape down bowl. Beat on high and add 1 tablespoon of heavy cream (or milk) at a time until desired consistency is reached. Like it thicker? Add more confectioners’ sugar.
  3. Use right away or store in airtight container in refrigerator up to 1 week or in the freezer up to 2 months. If refrigerating or freezing, bring buttercream to room temperature, then beat until smooth before serving.

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