Fluffy, Creamy, Perfect Chocolate Buttercream Frosting

INGREDIENTS:

1 cup unsalted butter, softened

3½ cups powdered sugar, sifted

½ cup unsweetened cocoa powder, sifted

2 teaspoons vanilla extract

4–6 tablespoons heavy cream or milk (adjust for consistency)

Pinch of salt (optional, to balance sweetness)

DIRECTIONS:

Step 1: Cream the Butter

In a large mixing bowl, beat the softened butter with an electric mixer on medium speed for 2–3 minutes , until it becomes smooth, fluffy, and pale in color. This step is key to achieving light and airy frosting.

Step 2: Add the Dry Ingredients

Gradually add the sifted powdered sugar and cocoa powder to the creamed butter, about ½ cup at a time , beating on low speed to incorporate. This prevents the dry ingredients from flying out of the bowl.

Once all the dry ingredients are added, mix on low speed until fully combined.

Step 3: Add Vanilla & Cream

Add the vanilla extract and 2 tablespoons of heavy cream or milk to the mixture. Beat on medium speed until combined.

Slowly add more heavy cream or milk, 1 tablespoon at a time , until you reach your desired consistency—light, fluffy, and creamy. If the frosting becomes too thin, add a little more powdered sugar to thicken it.

Step 4: Adjust the Texture

Taste the frosting and add a pinch of salt if needed to balance the sweetness.

For extra smoothness, ensure all dry ingredients were sifted before adding them to the butter.

Step 5: Beat for Fluffiness

Beat the frosting on high speed for 2–3 minutes to incorporate air and make it extra light and fluffy. The longer you whip, the fluffier and airier the frosting becomes.

Step 6: Frosting is Ready

Once the frosting is smooth, fluffy, and creamy, it’s ready to use! Spread it onto cakes, cupcakes, or cookies, or pipe it using a piping bag for decorative designs.