Description
This rich and creamy Chocolate Buttercream Frosting is made in just 6 minutes using a few simple ingredients. Perfect for spreading or piping on cupcakes, cakes, or cookies, it boasts a smooth texture, deep chocolate flavor, and a luscious, velvety finish that complements any dessert.
Ingredients
Scale
Buttercream Frosting Ingredients
- 1 cup unsalted butter, softened
- 3 cups confectioners sugar
- 1/2 cup unsweetened natural cocoa powder
- 3 to 4 Tbsp heavy whipping cream, plus more to thin if needed
- 2 tsp pure vanilla extract
- 1/4 tsp salt
Instructions
- Beat the Butter: Using a handheld or stand mixer fitted with a whisk attachment, beat the softened unsalted butter on high speed for about 3 minutes until it becomes creamy, lightened in color, and fluffy. Be sure to scrape down the bowl as needed to incorporate all the butter evenly.
- Add Dry and Wet Ingredients: Add the confectioners sugar, unsweetened cocoa powder, 3 tablespoons of heavy cream, vanilla extract, and salt into the whipped butter.
- Combine and Adjust Consistency: Begin mixing on low speed to incorporate the sugar and dry ingredients. Then increase to medium-high speed and beat for 3 minutes, scraping down the bowl several times. If the frosting is too thick, add the remaining tablespoon of heavy cream, or more if necessary, to achieve a smooth and spreadable consistency.
Notes
- Ensure the butter is softened to room temperature to achieve a smooth and creamy texture.
- Use sifted confectioners sugar and cocoa powder for a lump-free frosting.
- Adjust the amount of heavy cream to get the desired consistency depending on your application (piping vs spreading).
- This frosting can be stored in an airtight container in the refrigerator for up to 5 days; bring to room temperature and re-whip before using.
- If the frosting is too soft, chilling briefly can help firm it up.
