Chocolate Buttercream Frosting
A simple recipe for classic chocolate buttercream frosting. Perfect for frosting cakes, cookies, brownies, or cupcakes.
- 1 cup unsalted butter (2 sticks or 1/2 pound), softened
- 3 1/2 cups confectioners powdered sugar
- 1/2 cup cocoa powder
- 1/2 teaspoon table salt
- 2 teaspoons vanilla extract or 1 teaspoon almond extract
- 4 tablespoons milk or heavy cream
Adapted from savorysweetlife.com
Cream butter for a few minutes in a mixer with the paddle attachment on medium speed. Turn off the mixer.
Sift 3 cups powdered sugar and cocoa into the mixing bowl. Turn your mixer on the lowest speed (so the dry ingredients do not blow everywhere) until the sugar and cocoa are absorbed by the butter.
Increase mixer speed to medium and add vanilla extract, salt, and milk/cream and beat for 3 minutes. If your frosting needs a more stiff consistency, add a little more sugar.
If your frosting needs to be thinned out, add additional milk 1 tablespoon at a time.