Description
This rich and creamy chocolate buttercream frosting is perfect for cakes, cupcakes, and cookies.
Ingredients
Scale
- 1 cup unsalted butter (softened)
- 2/3 cup natural cocoa powder (sifted)
- 2 ½ cups powdered sugar (sifted)
- 1/4 cup heavy cream (at room temperature, plus more as needed)
- 2 tsp pure vanilla extract
- 1/4 tsp fine sea salt
Instructions
- In a large bowl using a hand mixer or stand mixer, beat the softened butter on medium speed until creamy and pale, about 2–3 minutes.
- Add the sifted cocoa powder and mix on low speed until well incorporated. Scrape the sides of the bowl to ensure it’s evenly blended.
- Gradually add the sifted powdered sugar, alternating with a little heavy cream. Mix on low until incorporated, then increase to medium and beat until smooth and fluffy.
- Beat in the vanilla extract and salt. Mix for 1–2 more minutes. If the frosting is too thick, add more cream 1 tablespoon at a time. If it’s too soft, add a bit more powdered sugar.
- For a fluffier texture, whip on high speed for another 2–3 minutes. For a fudgier, denser feel, stop mixing once it’s fully combined and smooth.
Notes
- This frosting can be kept in the refrigerator for up to a week. Make sure to bring it back to room temperature and re-whip before using.
- For a richer chocolate flavor, use high-quality cocoa powder.
- Prep Time: 10 minutes
- Category: Dessert
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 tablespoon
- Calories: 100
- Sugar: 12g
- Sodium: 50mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 20mg