Chocolate Buttercream Frosting
Chocolate buttercream is rich, decadent, and SO chocolaty! It's easy to make - with just three ingredients - and perfect for cakes and cupcakes.
- 1 cup unsalted butter room temperature
- 1/2 cup cocoa powder
- 2 cups confectioners' sugar add more if needed to get desired stiffness
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon salt
In the bowl of a stand mixer or using a handheld electric mixer, beat butter at high speed for three minutes until light and fluffy.
Mix in cocoa powder.
Mix in powdered sugar a little bit at a time.
Mix in vanilla and salt.
Pipe over or spread onto desserts.
Frosts 24 cupcakes or a two layer 8" round cake. Double the recipe if you like your cupcakes with really tall frosting swirls.
Add more powdered sugar (confectioners' sugar) as needed if you want a stiffer buttercream.
The frosting lasts for up to a week at room temperature or months in the freezer.
If frozen, you will need to bring it to room temperature and mix it again for a minute or two before you start piping.
Calories: 111kcal | Carbohydrates: 11g | Protein: 1g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 20mg | Sodium: 50mg | Potassium: 30mg | Fiber: 1g | Sugar: 10g | Vitamin A: 236IU | Calcium: 5mg | Iron: 1mg