Prep Time: 5 minutes | Total Time: 5 minutes | Servings: 24 cupcakes
Silky, not too sweet, and the perfect frosting made with cocoa powder along with the other four simple ingredients. Too easy to whip up and takes little to no effort to make. This Chocolate Buttercream frosting is excellent for any cakes and cupcakes!
Ingredients
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1 c salted butter1
3 ½-4 c powdered sugar2
1/2 c unsweetened cocoa powder
1 tsp vanilla extract
2-3 tbsp whole milk, half-and-half, or cream3
How to make Chocolate Buttercream Frosting
Step 1: Beat the butter using an electric mixer or hand or stand mixer for about 3 to 4 minutes on medium speed until pale. Scraping the bowl as needed.
Step 2: Add in 3½ cups powdered sugar, cocoa powder, vanilla, and 2 tablespoons of milk. Continue mixing this time on low speed until the powdered sugar and cocoa powder are well mixed.
Step 3: Add another tbsp milk if the frosting is too dry or 2 tbsp sugar at a time if the frosting is too wet until you reach the right consistency.
Notes:
In place of the salted butter, use unsalted instead and add a couple of pinches of salt. Ensure that the butter is at the right temperature. It should be around 72 degrees F (room temperature) and give a bit when pressed but still stays in shape. It should not be soft and melty.
Sift the powdered sugar and/or cocoa powder before using so it’ll not be lumpy and will easily mix into the butter.
Use milk or half-and-half but adding heavy cream will make the consistency of the frosting a bit lighter and fluffier.
Nutrition Facts:
Serving: 1serving | Calories: 141kcal | Carbohydrates: 18g | Fat: 7g | Saturated Fat: 5g | Cholesterol: 20mg | Sodium: 68mg | Potassium: 31mg | Sugar: 17g | Vitamin A: 235IU | Calcium: 6mg | Iron: 0.3mg
Ingredients
- 1 c salted butter1
- 3 ½-4 c powdered sugar2
- 1/2 c unsweetened cocoa powder
- 1 tsp vanilla extract
- 2-3 tbsp whole milk, half-and-half, or cream3
Instructions
Step 1: Beat the butter using an electric mixer or hand or stand mixer for about 3 to 4 minutes on medium speed until pale. Scraping the bowl as needed.
Step 2: Add in 3½ cups powdered sugar, cocoa powder, vanilla, and 2 tablespoons of milk. Continue mixing this time on low speed until the powdered sugar and cocoa powder are well mixed.
Step 3: Add another tbsp milk if the frosting is too dry or 2 tbsp sugar at a time if the frosting is too wet until you reach the right consistency.
Notes
In place of the salted butter, use unsalted instead and add a couple of pinches of salt. Ensure that the butter is at the right temperature. It should be around 72 degrees F (room temperature) and give a bit when pressed but still stays in shape. It should not be soft and melty. Sift the powdered sugar and/or cocoa powder before using so it’ll not be lumpy and will easily mix into the butter. Use milk or half-and-half but adding heavy cream will make the consistency of the frosting a bit lighter and fluffier.
