Chocolate Buttercream Frosting
This rich and creamy Chocolate Buttercream Frosting requires just six ingredients and is irresistible.
Equipment
- Electric or stand mixer
- mixing bowl
Ingredients
- 1.5 cups unsalted butter room temperature
- 0.5 cups unsweetened cocoa powder
- 0.75 teaspoon salt
- 1.5 teaspoons vanilla extract
- 6 to 8 cups powdered sugar sifted
- 6 to 8 tablespoons heavy cream or whole milk
Instructions
- 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.
- 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.
- 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.
Notes
If there are lumps in your cocoa powder, sift it before adding it to the mixer. Heavy whipping cream is ideal for a creamy frosting due to the fat content, but half and half can also be used. Avoid using low-fat options as they will not yield a creamy texture.
Nutrition
Serving: 1cupCalories: 944kcalCarbohydrates: 124gProtein: 2gFat: 52gSaturated Fat: 33gPolyunsaturated Fat: 2gMonounsaturated Fat: 14gTrans Fat: 2gCholesterol: 139mgSodium: 305mgPotassium: 141mgFiber: 3gSugar: 118gVitamin A: 1639IUVitamin C: 1mgCalcium: 34mgIron: 1mg
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