PREP TIME: 5 minutes | TOTAL TIME: 5 minutes | SERVINGS: 24 cupcakes
Chocolate buttercream frosting is one of the most loved, simplest, and easiest to make. Perfectly sweet with silky chocolate texture. And it’s made with just a basic ingredient – cocoa powder! One of the best frosting that is excellent for any cupcakes and all occasions!
INGREDIENTS
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1 cup salted butter1 (at room temperature)
3 ½-4 cups powdered sugar
1/2 cup unsweetened cocoa powder
1 teaspoon vanilla extract
2-3 tablespoons whole milk, half-and-half, or cream
How to make Chocolate Buttercream Frosting
Step 1: Using a hand or stand electric mixer, beat the butter on medium speed for about 3 to 4 minutes or until pale. Scrape the sides of the bowl as needed.
Step 2: Add in 3½ cups powdered sugar, cocoa powder, vanilla, and 2 tbsp of milk. Mix again, this time on low until everything is incorporated.
Step 3: You can add a tablespoon of milk if the frosting turns out too dry or 2 tbsp powdered sugar at a time if it’s too wet until the mixture is on spreadable consistency.
NOTES:
In place of salted butter, you can use unsalted with few pinches of salt. The butter should be at the right temperature (72 F), and when pressed, the butter should give a bit but still stays in shape. It should be soft and melty.
Sift the powdered sugar and cocoa first because they might be lumpy before adding them in the butter, making them easy to combine with the butter.
Heavy cream will guarantee you a slightly lighter and fluffier frosting, but milk or half-and-half will work just fine, too.
NUTRITION FACTS:
SERVING: 1serving CALORIES: 141kcal (7%) CARBOHYDRATES: 18g (6%) FAT: 7g (11%) SATURATED FAT: 5g (25%) CHOLESTEROL: 20mg (7%) SODIUM: 68mg (3%) POTASSIUM: 31mg (1%) SUGAR: 17g (19%) VITAMIN A: 235IU (5%) CALCIUM: 6mg (1%) IRON: 0.3mg (2%)
Ingredients
- 1 cup salted butter1 (at room temperature)
- 3 ½-4 cups powdered sugar
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon vanilla extract
- 2-3 tablespoons whole milk, half-and-half, or cream
Instructions
Step 1: Using a hand or stand electric mixer, beat the butter on medium speed for about 3 to 4 minutes or until pale. Scrape the sides of the bowl as needed.
Step 2: Add in 3½ cups powdered sugar, cocoa powder, vanilla, and 2 tbsp of milk. Mix again, this time on low until everything is incorporated.
Step 3: You can add a tablespoon of milk if the frosting turns out too dry or 2 tbsp powdered sugar at a time if it's too wet until the mixture is on spreadable consistency.
NOTES:
In place of salted butter, you can use unsalted with few pinches of salt. The butter should be at the right temperature (72 F), and when pressed, the butter should give a bit but still stays in shape. It should be soft and melty.
Sift the powdered sugar and cocoa first because they might be lumpy before adding them in the butter, making them easy to combine with the butter.
Heavy cream will guarantee you a slightly lighter and fluffier frosting, but milk or half-and-half will work just fine, too.
