Easy Chocolate Buttercream Frosting
Ingredients
- 8 tablespoons (117g/1 stick) unsalted butter, at room temperature
- 3 cups (354g) powdered sugar (no need to sift)
- 2/3 cup (66g) unsweetened cocoa powder, sifted if lumpy
- Pinch salt, optional (skip if using Dutch-process cocoa)
- 1/3 cup milk, heavy cream, or half-and-half
- 1 teaspoon vanilla extract
Instructions
- 1
Cream the butter - In a large bowl, beat the butter until smooth. You can do this with a hand mixer, a stand mixer fitted with the paddle attachment, or in a large bowl with a sturdy wooden spoon.
- 2
Add the powdered sugar and cocoa powder - Add the powdered sugar, cocoa powder, and optional pinch of salt, and beat them into the creamed butter (use low speed if you're using an electric mixer, then increase the speed to medium). The mixture will be stiff. Scrape the sides of the bowl down a few times with a rubber spatula.
- 3
Beat in the milk and vanilla - Add the vanilla to the milk. Then gradually beat the milk-vanilla mixture into the buttercream (if you're using an electric mixer, do this with the mixer running on low speed). Scrape down the bowl, then beat again until the color is a bit lightened and the buttercream is very smooth. If it's too stiff, beat in a little more milk. If it's too thin, beat in a little more powdered sugar until you reach the consistency you want.
- 4
Use or store - Your buttercream is now ready to use. Once it's on a cake, it's fine to keep it at cool room temperature for a few days. If your kitchen is hot, you may want to refrigerate it. Refrigerate the buttercream in an airtight container for up to 2 weeks. Let come to room temperature and beat thoroughly before frosting cakes or cupcakes. You may also freeze the buttercream in an airtight container for up to 6 months.
