Chocolate Buttercream Frosting

Name: Chocolate Buttercream Frosting
Total time: 20 min
Ingredients: 1½ cups unsalted butter room temperature (339g); ½ cup unsweetened cocoa powder (50g); ¾ teaspoon salt; 1½ teaspoons vanilla extract; 6 to 8 cups powdered sugar sifted (720-960g); 6 to 8 tablespoons heavy cream or whole milk (90-120ml)

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Total: 20

Servings: 6

Ingredients

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1½ cups unsalted butter room temperature (339 grams)½ cup unsweetened cocoa powder (50 grams)¾ teaspoon salt1½ teaspoons vanilla extract6 to 8 cups powdered sugar sifted (720-960 grams)6 to 8 tablespoons heavy cream or whole milk (90-120 milliliters)

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Instructions

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Step 1

In a large mixing bowl or the bowl of a stand mixer with the whisk attachment, whip the butter until very light and fluffy, about 5 minutes.

Step 2

Add the cocoa powder, vanilla, and salt. Mix on low speed until well combined, stopping to scrape down the bowl a couple of times. With the mixer on low, gradually add in the confectioner’s sugar about a cup at a time alternating with a tablespoon of cream. (I like 6 cups of sugar for a smooth and swoopy frosting, but for a stiffer frosting, use up to 8 cups of sugar.) Scrape down the bowl.

Step 3

Increase the speed to medium-low and beat until fluffy and spreadable, about 1 minute. Add additional cream a tablespoon at a time if your frosting feels too thick or stiff. This recipe makes enough frosting for 24 cupcakes or a 9-inch 2-layer cake.