Chocolate Buttercream Frosting
A rich, creamy chocolate frosting perfect for cakes, cupcakes, and any dessert needing a delicious finish.
Ingredients
Main Ingredients
- 200 g unsalted butter, softened Ensure butter is truly softened for easy mixing.
- 2.5 cups soft icing sugar / powdered sugar, sifted Sift to avoid lumps.
- 0.5 cup cocoa powder, unsweetened, preferably Dutch Processed, sifted Sifting helps achieve a smooth frosting.
- 0.25 cup milk Any type of milk can be used.
- 1 tsp vanilla extract Optional, for added flavor.
Instructions
Preparation
- Place the softened butter in the bowl of a stand mixer with the paddle attachment.
- Beat the butter for 3 minutes on speed 7 until it becomes pale and creamy.
- Add half of the icing sugar and cocoa powder to the bowl. Start mixing slowly before increasing the speed to 7. Beat for another 3 minutes.
- Add the remaining icing sugar and cocoa powder. Beat again for 3 minutes until well combined.
- Pour in the milk and vanilla extract, if using. Beat for 1 minute on speed 7 until the frosting is smooth and fluffy.
- Spread the frosting onto cakes or cupcakes, or spoon it into a frosting bag to pipe designs.
Notes
Store any leftover frosting in an airtight container in the refrigerator for up to two weeks. Bring to room temperature and stir before reuse. Can be frozen for up to 3 months.