Description

This rich and creamy Chocolate Buttercream Frosting is perfect for cakes, cupcakes, and other desserts. Made with unsalted butter, powdered sugar, unsweetened cocoa powder, vanilla extract, and heavy cream, it whip up into a light, fluffy, and silky texture that is ideal for piping and decorating. Easy to make with a stand or hand mixer, this frosting is luscious and indulgent, delivering a deep chocolate flavor with a smooth finish.

Ingredients

Frosting

226 g Unsalted butter, softened to room temperature
300 g Powdered sugar, sifted
50 g Unsweetened dark Dutch cocoa powder
1 tablespoon Vanilla extract
¼ teaspoon Salt
3 tablespoons Heavy cream (36% fat content)

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Instructions

Prepare Butter: Bring the unsalted butter to room temperature so it is softened but not melted. This is essential for achieving the perfect buttercream consistency.
Set Up Mixer: Fit your stand mixer with the paddle attachment or prepare an electric hand mixer for use.
Cream Butter: Beat the softened butter at medium-high speed for about 3 minutes until it becomes lighter in color and fluffy in texture.
Add Sugar and Cocoa: Add the powdered sugar gradually, one tablespoon at a time, mixing on low speed to avoid a sugar cloud. Then increase to medium-high speed and whip for about 4 minutes until very fluffy and voluminous. Add the cocoa powder and whip for an additional minute to evenly incorporate.
Incorporate Flavor and Cream: Add vanilla extract, salt, and heavy cream, then continue whipping for another minute until the frosting is smooth and silky.
Adjust Texture: If the frosting is too thick, add more heavy cream one tablespoon at a time until desired consistency is reached. If too thin, add more powdered sugar accordingly.
Use or Store: Use the frosting immediately for best piping texture. If storing, keep at room temperature in a piping bag for a few hours or refrigerate. Before use, bring back to room temperature and whip again briefly to restore volume and fluffiness.

Notes

Softened butter is key—do not use cold or melted butter.
Gradually adding powdered sugar prevents clumps and dust clouds.
Use dark Dutch-processed cocoa powder for best chocolate flavor and color.
Adjust cream and sugar to tailor frosting consistency to your needs.
For longer storage, refrigerate but be sure to rewhip before use.
This frosting is ideal for piping decorations and spreading on cakes or cupcakes.

Prep Time: 5 minutes
Cook Time: 5 minutes
Category: Frosting
Method: Blending
Cuisine: American