Smooth, creamy, decadent chocolate frosting that pairs so so well with chocolate or vanilla cupcakes.
This recipe makes enough for about 12-16 cupcakes or a 10″ cake.
Chocolate Buttercream Frosting
Course: DessertDifficulty: EasyServings
16
servingsPrep time
5
minutesCooking time
00
minutesTotal time
1
hour10
minutesIngredients
1 cup butter (225g at room temp)
3½ cups (420g) icing sugar
½ cup (45g) cocoa powder
3 tbsp thickened cream / milk
¼ tsp salt
2 tsp vanilla essence
Directions
- Using an electric beater (or stand mixer) beat butter on medium speed until creamy (about 2-3 minutes).
- Add sugar, cocoa, cream, salt and vanilla essence. Beat on low for another 30 seconds.
- Increase beater speed to high and beat for 1 minute (do not overbeat).
- At this point check the consistency of the frosting. If it’s too thin, add ¼ cup more sugar or cocoa. If it’s too thick, add 1 tbsp of cream.
- If not using immediately, cover with cling wrap and store in the fridge.
Notes
- Can be stored in the refrigerator for a week, or in the freezer for up to 3 months.
- To thaw frozen frosting, leave in the refrigerator overnight and then beat the frosting on medium speed for a few seconds so that it’s creamy again. If it’s too thick, add 1 tbsp of cream or milk to make it smooth again.
- This recipe was inspired by Sally’s Baking Addiction.
