Easy Chocolate Buttercream Frosting Recipe
This past weekend was my little man’s very first birthday party. I knew I didn’t want to take the cake route, and opted to make my own cupcakes, and frosting. I LOVE whipped cream frosting, but it was too hot out to make my old go to. I knew I wanted chocolate on chocolate so I decided to go with an easy chocolate buttercream frosting.
Since my youngest daughter has to follow an gluten free diet I ended up frosting her an Udi’s Gluten Free muffin with some of my homemade chocolate buttercream frosting. I did make her some gluten free chocolate chip cookie, jello, and rice pudding, but I did not have time to make her a batch of gluten free cupcakes.
For my chocolate buttercream recipe, a Kitchen Aid Mixer is a dream! A sifter is helpful, but I found it is not a must! Confectioner’s sugar, alittle milk, room temperature butter, cocoa, and a pinch of salt is all you have a delicious frosting that is amazing for piping. It develops a lovely flaky outer layer, and turns into a fudge like dream when refrigerated!
- 3 cups of sifted confectioner’s sugar
- 1 pinch of salt]
- 3 tablespoons whole milk
- 2 Sticks on unsalted room temperature butter (allow it to reach this temperature on its own)
- 1/2 cup cocoa powder
Add your room temperature butter to your mixer. Mix for 2 minutes until butter is soft, and whipped. Add your salt, cocoa, and slowly add your sugar. If you add it too fast your powder will blow everywhere. Slowly add your milk in. Blend well until all ingredients are mixed for 2 minutes. Add your frosting to a piping bag. It was really hot here so I ended up refrigerating my cupcakes. It is not necessary unless your home is really hot!