Description
This rich and creamy chocolate buttercream frosting is perfect for cakes and cupcakes.
Ingredients
Scale
- 20 tablespoons unsalted butter (room temperature)
- 3 cups powdered sugar
- 3/4 cup Dutch process cocoa powder
- 3 to 5 tablespoons heavy cream
- 1 teaspoon vanilla extract
- 1/16 teaspoon salt
Instructions
- Using a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed for 2–3 minutes or until nice and creamy. Scrape down the sides of the bowl as needed.
- Add in the powdered sugar and cocoa powder. Mix on low until just incorporated. It will be very thick! Again, scrape down the sides.
- Add in the heavy cream, vanilla, and salt. Mix again on low until incorporated.
- Increase the speed to high and beat for 30–60 seconds until the frosting slightly lightens in color and becomes very creamy. If it’s too thin, add a bit more powdered sugar; if it’s too thick, mix in a little more heavy cream. Taste and adjust to your liking, adding a pinch of salt if it’s too sweet. Use immediately.
Notes
- Note 1: Dutch process cocoa powder gives a smoother flavor and darker color than regular cocoa powder.
- Prep Time: 10 minutes
- Category: Desserts
- Method: Mixing
- Cuisine: American