Chocolate Buttercream
This Chocolate Buttercream is rich, silky, and perfectly chocolatey—the ultimate frosting for cakes, cupcakes, cookies, and more!Made with real butter, cocoa powder, and just the right amount of sweetness, this buttercream is smooth, creamy, and easy to spread or pipe. Once you try it, you’ll never go back to store-bought frosting again!
INGREDIENTS:
1 cup unsalted butter, softened
3 cups powdered sugar
½ cup unsweetened cocoa powder
¼ teaspoon salt
¼ cup heavy cream or milk
2 teaspoons vanilla extract
DIRECTIONS:
1. Beat the Butter Until Fluffy:
In a large mixing bowl, beat the softened butter on medium-high speed for 2–3 minutes, until light and creamy.
2. Add the Dry Ingredients:
Sift in the powdered sugar, cocoa powder, and salt to prevent lumps.
Beat on low speed at first (to avoid a sugar cloud!) and gradually increase to medium speed until fully combined.
3. Add Liquid Ingredients & Whip Until Smooth:
Pour in heavy cream (or milk) and vanilla extract.
Beat on high speed for 2–3 minutes until the buttercream is light, fluffy, and perfectly smooth.
If the frosting is too thick, add 1 tablespoon of cream/milk at a time until desired consistency is reached.
If the frosting is too thin, add 1–2 tablespoons of powdered sugar until thickened.
4. Frost & Enjoy!
Use immediately to frost cakes, cupcakes, brownies, or cookies!
Store leftover buttercream in an airtight container in the fridge for up to 1 week. Bring to room temperature and re-whip before using.