Chocolate Buttercream Frosting
Chocolate buttercream frosting is a delicious and perfect way to elevate your favorite cake! Making your own frosting is really quite simple, and the end result beats anything you could ever buy at the grocery store.
Servings: 12 Servings*
Equipment
- 1 Stand Mixer a hand mixer would also work well
Ingredients
- 1 cup salted butter softened
- 1/2 cup cocoa powder
- 3 cups powdered sugar
- 2 teaspoons vanilla extract
- 3 to 4 tablespoons heavy cream
Instructions
- In a stand mixer bowl with whisk attachment (or a large bowl with a hand mixer), add the softened butter.
- Beat the butter on high speed for a few minutes until it becomes light and fluffy.
- Turn the mixer down to low speed and slowly add in the cocoa powder and powder sugar until it is incorporated.
- Add vanilla and 3 tablespoons of heavy cream.
- Once the ingredients are incorporated well, turn the speed back up to medium and whip until light and fluffy. Add remaining cream if the frosting seems too stiff to achieve spreadable consistency.
- Frost your cake or cupcakes.
Notes
*Quantity: Makes a little over 2 cups of frosting. It is enough to cover a 9x13 layer cake, 12 cupcakes, and a two layer cake, like my sourdough chocolate cake.
- Make sure your butter is at room temperature or softened before whisking.
- If you only have unsalted butter available, you may want to add a dash of salt to the frosting to bring out all the flavors.
- You can add the frosting to a zipper bag and cut the tip to make a DIY piping bag.
Nutrition
Serving: 1Serving | Calories: 275kcal | Carbohydrates: 32g | Protein: 1g | Fat: 17g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 45mg | Sodium: 124mg | Potassium: 64mg | Fiber: 1g | Sugar: 30g | Vitamin A: 528IU | Vitamin C: 0.02mg | Calcium: 12mg | Iron: 1mg