Favorite Chocolate Buttercream

Ingredients:

  • 1 cup (230g) unsalted butter, softened to room temperature2
  • 3 and 1/2 cups (420g) confectioners' sugar
  • 1/2 cup (45g) unsweetened natural or dutch-process cocoa powder
  • 3 Tablespoons (45ml) heavy cream or milk
  • 1/4 teaspoon salt
  • 2 teaspoons pure vanilla extract

Directions:

  1. With a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter on medium speed until creamy - about 2 minutes. Add confectioners' sugar, cocoa powder, heavy cream, salt, and vanilla extract. Beat on low speed for 30 seconds, then increase to high speed and beat for 2 full minutes. Add up to 1/2 cup more confectioners' sugar if frosting is too thin or another Tablespoon of cream if frosting is too thick.
  2. Cover tightly and store for up to 1 week in the refrigerator or up to 3 months in the freezer. After freezing, thaw in the refrigerator then beat the frosting for a few seconds so it's creamy again.

Recipe Notes:

This recipe is enough to frost 12-16 cupcakes or one 9x13 quarter sheet cake. Follow these ratios for a 2 layer cake and these ratios for a 3 or 4 layer cake.

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