Chocolate Buttercream Frosting Recipe
A decadent, rich chocolate frosting made with simple ingredients like butter, milk, and premium cocoa. Use this recipe to top cookies, cupcakes, and cakes.
Servings: 24 servings
- 3 cups sifted confectionery sugar
- 1/8 tsp. salt
- 3/4 cup premium cocoa powder *not hot cocoa mix- should be unsweetened
- 2 sticks unsalted butter room temperature *very important step
- 3 tbsps whole milk *can use heavy cream too
TIPS FOR MAKING BUTTERCREAM
Working with premium ingredients will yield a premium frosting. I like to use a quality cocoa, or butter for this recipe.
Allowing your butter to reach room temperature is the most important tip for a smooth, velvety frosting. If you use cold butter it will be lumpy and quite frankly gross. The butter will bead up and your guests will be eating mini lumps of butter.
Sifting the powdered sugar is also important–especially if it is humid. This will allow it to be fine, and not gritty or lumpy.
This frosting is best at room temperature for icing or decorating. It will get harder to work with when colder, so I suggest decorating with it right away.
If frosting is too cold
You can refrigerate leftovers. The frosting will get a more intense flavor and develop a flaky otter layer. Just mix well before using again.
If it is too cold to work with, allow it to reach room temperature for at least 1-2 hours.
Serving: 1serving | Calories: 133cal | Carbohydrates: 17g | Protein: 1g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 20mg | Sodium: 13mg | Potassium: 46mg | Fiber: 1g | Sugar: 15g | Vitamin A: 238IU | Calcium: 8mg | Iron: 1mg