How to Make It
1. Cream the Butter
In a large bowl, beat the softened butter with an electric mixer on medium-high speed for 2–3 minutes until it’s pale, fluffy, and smooth.
2. Add Cocoa and Sugar
Add the sifted cocoa powder and powdered sugar, 1 cup at a time, mixing on low after each addition to avoid a sugar storm. Add salt and mix until combined.
3. Add Vanilla and Cream
Add vanilla extract and 4 tablespoons of cream or milk. Beat on medium-high for another 2–3 minutes, until light, smooth, and fluffy. Add more cream 1 tablespoon at a time if needed to reach your desired consistency.
Pro Tips for the Best Chocolate Frosting
- Use room-temp butter for the smoothest texture
- Want it stiffer for piping? Use less cream
- Want it extra airy? Whip for an extra minute at the end
- Make it ultra-chocolatey: Melt 2 oz of dark chocolate, cool, and beat it in at the end
Storage
- Room temp: Use within 2–3 days
- Fridge: Store up to 1 week (bring to room temp and re-whip)
- Freezer: Freeze in an airtight container for up to 2 months
Use It On…
- Moist chocolate cake
- Fudgy brownies
- Classic vanilla cupcakes
- Sandwich cookies
- Or… just your finger (we don’t judge )
This Chocolate Buttercream isn’t just frosting—it’s the star of the dessert. Whip it up once, and you’ll never look back. Want help pairing it with the perfect cake or cupcake recipe? Just say the word!
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