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Easy Chocolate Buttercream Frosting
Easy Chocolate Buttercream Frosting
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Prep Time:
10 minutes
Total Time:
10 minutes
Foolproof chocolate buttercream frosting that's irresistibly delicious for cakes and cupcakes.
Ingredients:
  • 8 tablespoons (117g/1 stick) unsalted butter, at room temperature
  • 3 cups (354g) powdered sugar (no need to sift)
  • 2/3 cup (66g) unsweetened cocoa powder, sifted if lumpy
  • Pinch salt, optional (skip if using Dutch-process cocoa)
  • 1/3 cup milk, heavy cream, or half-and-half
  • 1 teaspoon vanilla extract
Instructions:
  • Whip the butter: Using a hand mixer, stand mixer with paddle attachment, or sturdy wooden spoon, beat the butter in a large bowl until smooth.
  • Combine powdered sugar, cocoa powder, and an optional pinch of salt. Beat the mixture into the creamed butter until stiff, scraping the bowl's sides occasionally. Use low speed initially, then increase to medium speed if using an electric mixer.
  • Combine the milk and vanilla before incorporating it into the buttercream mixture, gradually beating until smooth and lightened in color. Adjust the consistency by adding more milk if too stiff or more powdered sugar if too thin.
  • Your buttercream is now ready to use. Store in an airtight container in the fridge for up to 2 weeks or freeze for up to 6 months. Before frosting, let it come to room temperature and beat thoroughly. Enjoy and don't forget to rate the recipe!

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