Description
A rich and creamy chocolate buttercream frosting perfect for cakes and cupcakes, made with smooth unsalted butter, sifted icing sugar, unsweetened cocoa powder, milk, and optional vanilla extract for added flavor. This frosting is easy to whip up in minutes with a stand mixer, delivering a luscious, spreadable texture that holds well for decorating.
Ingredients
Scale
Buttercream Base
- 200g / 3/4 cup unsalted butter, softened
- 2 1/2 cups soft icing sugar / powdered sugar, sifted
- 1/2 cup cocoa powder, unsweetened, preferably Dutch Processed, sifted
- 1/4 cup milk (any kind)
- 1 tsp vanilla extract (optional)
Instructions
- Beat the Butter: Place the softened butter in the bowl of a stand mixer fitted with the paddle attachment. Beat on speed 7 for about 3 minutes until the butter becomes pale and fluffy, which helps incorporate air for a smooth texture.
- Add Half the Sugar and Cocoa: Gradually add half of the sifted icing sugar and cocoa powder to the butter. Start mixing on a slow speed to avoid powder flying out, then increase to speed 7. Beat for 3 minutes until combined and creamy.
- Add Remaining Sugar and Cocoa: Add the rest of the icing sugar and cocoa powder, and beat again on speed 7 for another 3 minutes. This step ensures the frosting develops a consistent chocolate flavor and smooth texture.
- Incorporate Milk and Vanilla: Pour in the milk and add vanilla extract if using. Beat for an additional 1 minute on speed 7 to fully combine all ingredients and achieve a light, spreadable consistency.
- Use the Frosting: Spread the chocolate buttercream onto cooled cakes or cupcakes with a spatula, or spoon it into a piping bag to decorate with your preferred design.
Notes
- Make sure the butter is softened to room temperature for best whipping results.
- Sift the icing sugar and cocoa powder to avoid lumps in your frosting.
- Dutch processed cocoa powder tends to offer a smoother, less acidic chocolate flavor.
- Adjust milk quantity slightly if frosting is too thick or too thin.
- Use immediately or store in an airtight container in the refrigerator for up to 3 days. Bring to room temperature and re-whip before using.
