Description
This rich and creamy chocolate buttercream frosting is perfect for cakes, cupcakes, cookies, and more! Made with butter, cocoa powder, and a hint of vanilla, it’s a simple and delicious way to add extra flavor to your baked goods.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 3 cups powdered sugar
- ½ cup unsweetened cocoa powder
- ¼ teaspoon salt
- ¼ cup heavy cream or milk
- 2 teaspoons vanilla extract
Instructions
- Beat the Butter Until Fluffy: In a large mixing bowl, beat the softened butter on medium-high speed for 2–3 minutes, until light and creamy.
- Add the Dry Ingredients: Sift in the powdered sugar, cocoa powder, and salt to prevent lumps. Beat on low speed at first, then gradually increase to medium speed until fully combined.
- Add Liquid Ingredients & Whip Until Smooth: Pour in the heavy cream (or milk) and vanilla extract. Beat on high speed for 2–3 minutes until the buttercream is light, fluffy, and smooth.
- Adjust Consistency: If the frosting is too thick, add 1 tablespoon of cream or milk at a time until desired consistency is reached. If too thin, add 1–2 tablespoons of powdered sugar to thicken.
- Frost & Enjoy: Use immediately to frost cakes, cupcakes, brownies, or cookies.
Notes
- Store leftover buttercream in an airtight container in the fridge for up to 1 week. Bring it to room temperature and re-whip before using.
- Extra Chocolatey? Add 1–2 tablespoons of melted chocolate for an even richer flavor.
- Lighter Texture? Whip for an additional 2–3 minutes for an ultra-fluffy consistency.
- For a Deeper Flavor: Use dark cocoa powder for a richer chocolate taste.
Nutrition
- Serving Size: 1 tablespoon
- Calories: 120
- Sugar: 14g
- Sodium: 60mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 20mg