Chocolate Buttercream Frosting Recipe
This Chocolate Buttercream Frosting is rich, creamy, and perfect for any dessert!
Equipment
- Mixing Bowl
- Electric Mixer
- Spatula
- Measuring cups and spoons
- Piping bags and tips
Ingredients
- 1 cup unsalted butter (room temperature)
- 1 teaspoon pure vanilla extract
- 4 cups powdered sugar
- ¾ cup unsweetened cocoa powder
- ¼ cup whole milk (room temperature)
Instructions
- In a large mixing bowl, add the room temperature unsalted butter. Using an electric mixer, beat the butter on medium speed until it is smooth and creamy, about 2-3 minutes.
- Once the butter is creamy, add the pure vanilla extract. Mix for an additional minute until fully incorporated.
- In a separate bowl, whisk together the powdered sugar and unsweetened cocoa powder to break up any lumps.
- With the mixer on low speed, gradually add the dry mixture to the butter mixture. Start with about a cup at a time, mixing until just combined before adding more.
- Once all the dry ingredients are combined, add the whole milk. Beat on medium speed until everything is well blended and the frosting is light and fluffy.
- Give your frosting a taste! If you want it sweeter, you can add a little more powdered sugar. If you prefer a richer chocolate flavor, add a touch more cocoa powder.
- Now, it’s time to spread or pipe your Chocolate Buttercream Frosting onto your favorite cakes or cupcakes. Get creative with your designs, and enjoy the delicious results!
Notes
- For a dairy-free version, use plant-based butter or coconut oil.
- Store frosting in an airtight container at room temperature if used within a day.
- Refrigerate for up to a week or freeze for up to 3 months.