A surprisingly simple recipe for Chocolate Buttercream Frosting. This recipe is based off of my classic buttercream frosting, only modified to be a silky, rich, chocolate version!
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Ingredients
1 cup unsalted butter softened to room temperature 226g
3 1/2 cups powdered sugar 435g
2/3 cup cocoa powder¹ 65g
1 1/2 teaspoon vanilla extract
1/8-1/4 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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Instructions
00:00 Introduction
00:20 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.
01:14 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 speed¹. Stir until well-combined,
02:55 Gradually (with mixer on low-speed) add remaining powdered sugar. The icing may appear pretty dry, this is OK.
03:41 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.
05:00 I recommend piping icing over your cupcakes or frosting your cake immediately. See notes below or in the post on how to store buttercream and use at a later date.
Notes
¹You may use natural unsweetened or Dutch processed cocoa powder for this recipe.
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