Chocolate Buttercream Frosting
This chocolate buttercream is a straightforward recipe that turns into a smooth and creamy, delicious buttercream with the perfect amount of chocolatey goodness.
Ingredients
- 2 sticks Unsalted Butter 226 grams
- 2 lbs Powdered Sugar 907 grams
- 1 teaspoon Vanilla Extract 4 grams
- ½ teaspoon Salt 3 grams
- 8 tablespoons Heavy Whipping Cream 120 grams
- 1/4 cup Unsweetened Cocoa Powder 25 grams
Instructions
- Start by adding the room temperature butter to a stand mixer, fitted with the paddle attachment. Whip the butter on a medium speed for about 1-2 minutes, scraping the sides of the bowl at least once during this time.
- Add 2 tablespoons of heavy cream or milk to the butter, along with the vanilla extract and salt.
- Turn mixer on medium speed until these ingredients are incorporated. This should only take about 30 seconds. Scrape the bowl.
- Lower mixer speed to the lowest setting, now start adding the powdered sugar in increments. Adding a tablespoon of heavy cream or milk between each.
- Slightly increase the mixer speed to help blend these ingredients, but do not turn on too high or you will whip too much air into the buttercream.
- Remember to scrape the sides and bottom of the mixing bowl to make sure all of the ingredients are incorporated!
- When finished adding all powered sugar and heavy cream, finish by adding the unsweetened cocoa powder.
- Mix on low-medium until all ingredients are incorporated, this could take a few minutes. At this point you should have perfectly smooth, chocolate buttercream!
Notes
*You can adjust the heavy cream amount in this recipe* *For a stiffer buttercream, add less than recommended amount* *For ultra-creamy buttercream, add a max of 10 tbsp of heavy cream*