Creamy Chocolate Buttercream Frosting with Cocoa Powder
Fluffy chocolate buttercream made with butter, powdered sugar, and cocoa, ready to spread or pipe on cakes and cupcakes.
Equipment
- Stand mixer with paddle attachment
- Fine mesh sieve
- Spatula
- piping bag
Ingredients
Main Ingredients
- 14 tbsp unsalted butter softened, about 7 ounces
- 2 ½ cup powdered sugar sifted
- ½ cup unsweetened cocoa powder Dutch processed preferred, sifted
- ¼ cup milk any type
- 1 tsp vanilla extract optional
Instructions
Cooking
- Beat the butter. Cream the butter in a stand mixer with the paddle for 3 minutes until pale and fluffy.
- Add half the dry mix. Add half the sugar and cocoa, stir on low, then beat for 3 minutes.
- Finish the dry mix. Add the remaining sugar and cocoa, stir on low, and beat 3 minutes more.
- Add the milk. Pour in the milk and vanilla and beat for 1 minute until smooth, glossy, and spreadable.
- Use right away. Spread or pipe onto fully cooled cakes or cupcakes.
Notes
Substitutions: Natural cocoa works in place of Dutch processed. Any milk can be used.
Tips: Sift the sugar and cocoa, and add the milk last so you can control the thickness.
Storage: Refrigerate in an airtight container up to 1 week or freeze up to 3 months. Re-whip before using.