Chocolate Buttercream Frosting
This Chocolate Buttercream Frosting is rich, creamy, and irresistibly chocolatey—perfect for cakes, cupcakes, or just enjoying by the spoonful!
Equipment
- Mixing Bowl
- Electric Mixer
- Spatula
- Measuring cups and spoons
- Piping Bags (optional)
Ingredients
- 1 cup unsalted butter softened
- 3 cups powdered sugar
- 1/2 cup unsweetened cocoa powder
- 3 tablespoons milk (more as needed)
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
- Begin by placing the softened unsalted butter into a large mixing bowl. Use your electric mixer on medium speed to beat the butter until it’s creamy and smooth, about 1-2 minutes.
- Gradually add the powdered sugar and unsweetened cocoa powder to the bowl with the butter. Mix on low speed until the dry ingredients are incorporated, then increase the speed to medium.
- Once the dry ingredients are mixed in, pour in the milk, vanilla extract, and salt. Mix on medium speed until everything is combined and the frosting is smooth. If the frosting seems too thick, add more milk, one tablespoon at a time, until you reach your desired consistency.
- Taste your frosting! If you want a more intense chocolate flavor, add more cocoa powder. If it’s too sweet, a pinch of salt can help balance things out.
- Use a spatula or piping bag to frost your favorite baked goods. Enjoy the rich, velvety texture as it glides onto your cake or cupcakes.
Notes
- For a mocha flavor, add a tablespoon of espresso powder to the frosting.
- Substitute dark cocoa powder for a richer chocolate taste.
- Store frosting in an airtight container in the fridge for up to one week; soften before use.