Chocolate Buttercream Frosting Recipe
A smooth, rich, and creamy chocolate buttercream frosting! This chocolate frosting can be used to frost just about anything!
Servings: 1 serving
- 1 cup unsalted butter - not fully at room temp, butter should be chilled but slightly soft.
- 2/3 cup cocoa powder
- 4 cups powdered sugar
- 2 teaspoons vanilla extract
- pinch salt
- 2-3 tablespoons heavy cream - or milk
In the bowl of a stand mixer fitted with a paddle attachment, mix the butter on medium speed until smooth and fluffy, about 2 minutes. Add the cocoa powder, powdered sugar, vanilla extract, salt, and 2 T heavy cream.
Mix until the frosting comes together, once it comes together add more heavy cream to get your desired consistency. Mix on medium speed for 2 minutes.
Use this frosting to frost cakes, cupcakes, or whatever you want!
To store frosting in the fridge: keep in an airtight container. Will last for 1 week in the fridge. Before frosting cake or cupcakes, remove the frosting from the fridge and bring to room temperature.
To store in the freezer: Keep in an airtight container for 2 months. Remove from the freezer a day prior to using it. Let it thaw overnight in the fridge and then remove it from the fridge to bring to room temperature. Before frosting your cake or cupcakes, I suggest rewhipping the frosting so that it’s light and fluffy. You might need to add a few tablespoons of powdered sugar to the defrosted frosting.