Chocolate Buttercream Frosting
This chocolate buttercream frosting is rich, decadent, silky smooth and easy to make! It’s perfect for decorating your favorite cake, cupcakes or cookies.
Servings: 16
Ingredients
- 1 cup softened butter I used Straus lightly salted butter
- 2 teaspoons vanilla
- ½ cup cocoa powder
- 3 cups powdered sugar
- 6 Tablespoons almond milk or regular milk
Instructions
- Add butter and vanilla to a large mixing bowl and whisk together using a hand mixer or stand mixer with the paddle attachment on medium speed, until light and fluffy.
- Add cocoa powder and powdered sugar one cup at a time, whipping on medium speed until fully combined and smooth.
- Add milk, 1 Tablespoon at a time until you reach your desired consistency.
- Spread frosting on your favorite cupcakes or cake and enjoy!
Notes
- Storing: Keep your leftover chocolate buttercream in an airtight container in the fridge for up to 1 week. When you’re ready to use it, let it soften at room temperature for about 30 minutes, then give it a quick whip to bring back its fluffy, creamy texture. You can also freeze the frosting for up to 3 months in a freezer-safe container. When you’re ready to use, thaw it in the fridge overnight and re-whip it right before using.
Nutrition
Serving: 2 Tablespoons | Calories: 218kcal | Carbohydrates: 25g | Protein: 1g | Fat: 13g | Saturated Fat: 9g | Cholesterol: 30mg | Sodium: 49mg | Potassium: 39mg | Fiber: 1g | Sugar: 24g