Description
This rich, smooth chocolate buttercream frosting takes just 10 minutes to make and turns any box cake mix into a bakery-quality dessert. Perfect for spreading or piping on cakes and cupcakes.
Ingredients
1 cup (2 sticks) unsalted butter, softened
3½ cups powdered sugar, sifted
½ cup unsweetened cocoa powder, sifted
¼ cup heavy cream or milk
2 teaspoons vanilla extract
¼ teaspoon salt
Instructions
Beat the softened butter in a large bowl using an electric mixer until creamy and smooth, about 2 minutes.
In a separate bowl, sift together the powdered sugar and cocoa powder.
Gradually add the sugar-cocoa mixture to the butter a little at a time, mixing on low speed after each addition.
Mix in the vanilla, salt, and 3 tablespoons of cream or milk.
Beat on medium-high speed for 2-3 minutes until light and fluffy.
If the frosting is too thick, add more cream, one tablespoon at a time. If it’s too thin, add a bit more powdered sugar.
Notes
Make sure your butter is properly softened (should dent when pressed, but not be melty).
Sifting the powdered sugar and cocoa powder prevents lumps for silky-smooth frosting.
This frosting can be made up to 3 days ahead and stored in the refrigerator. Let come to room temperature and re-whip before using.
For a deeper chocolate flavor, use Dutch-processed cocoa powder instead of regular.
Nutrition
- Serving Size: 2 tablespoons
- Calories: 215
- Sugar: 23 g
- Sodium: 35 mg
- Fat: 14 g
- Saturated Fat: 9 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 38 mg
Keywords: chocolate buttercream frosting, chocolate cake frosting, homemade frosting, easy frosting recipe, cake mix frosting