Chocolate Buttercream Recipe
A decadent chocolate buttercream that's so easy to whip up, but yields amazingly tasty results. Pair it with chocolate cake for the ultimate chocolate-lover's dessert.
Servings 2.5 Cups
Ingredients
- 1 Cup (226g) unsalted butter, room temperature
- 3 Cups (360g) powdered sugar
- 1/2 Cup (45g) natural unsweetened cocoa powder
- 3 Tbsp whole milk, room temperature
- 2 tsp vanilla extract
- 1/4 tsp salt
Instructions
- In a stand mixer fitted with a paddle attachment, whip the butter on medium-high speed until creamy and light in color, 4-5 minutes.
- Scrape down the bowl and paddle, then add powdered sugar, cocoa powder, milk, salt, and vanilla extract. Cover the mixer with a clean kitchen towel (to prevent ingredients flying out of the bowl), then turn the mixer to low and mix until all ingredients start to come together.
- Remove the kitchen towel, scrape down the bowl and paddle, then continue mixing on low speed until uniform and smooth, 2-3 minutes.
Notes
Make Ahead Tips: this buttercream can be made ahead and stored in an airtight container at room temperature for up to 1 day. Alternatively, you can store it in an airtight container in the refrigerator for up to two weeks. When you're ready to use it, bring it back to room temperature and rewhip with your stand mixer to bring back to frosting consistency.
Yield: This buttercream makes enough to:
- Frost 12-15 cupcakes with a piping bag
- Fill and crumb coat a three-layer 6-inch cake or two-layer 8-inch cake. To have enough for frosting and decorating as well, double the recipe.