Chocolate Buttercream Frosting
This creamy, rich frosting elevates cakes, cupcakes, and cookies to new heights. It's quick to prepare and customizable for any occasion.
Ingredients
Frosting Base
- 2 sticks butter (1 cup, softened) Ensure butter is softened properly for the best texture.
- 1 pound powdered sugar (16 oz, 3.5-4 cups) Powdered sugar is essential for the right consistency.
- 1/2 cup unsweetened cocoa powder Use high-quality cocoa powder for a richer chocolate flavor.
- 1 - 2 tablespoons milk or heavy whipping cream (up to 1/4 cup, optional) Add if you desire a lighter frosting.
- 1/4 tsp salt (optional, if using unsalted butter)
- 1 tsp vanilla (optional) Customize with flavored extracts if desired.
Instructions
Preparation
- Using a standing or handheld mixer, mix butter on medium until light and creamy, about 2-3 minutes.
- Turn off the mixer and add powdered sugar and cocoa powder.
- Mix on low until it starts to combine, about 1 minute. It might start to look crumbly; this is normal.
- Once the frosting has started to come together, turn the speed to medium and continue mixing until fully combined.
- For a lighter frosting, add 1-2 tablespoons of milk or cream and continue to mix for another minute.
Notes
Store any leftover Chocolate Buttercream Frosting in an airtight container in the fridge for up to one week. If you want to save it for later, you can freeze it for up to three months. When ready to use, let it thaw in the fridge overnight and re-whip briefly to restore its creamy texture. For variations, add a dash of cayenne pepper for a chocolate chili frosting or infuse with citrus zest for freshness. Mix in melted chocolate for a more decadent experience.