Small Batch Chocolate Frosting

By srumbel

Looking for the best chocolate buttercream recipe without leftovers? Look no further than this Small Batch Chocolate Frosting! Makes enough to frost 6 cupcakes or one 6 inch cake.
from chocolatemoosey.com

Ingredients

• 1/2 1/2 1/2 cup unsalted butter, softened
• 1 1 1 cup powdered sugar, sifted
• 1/4 1/4 1/4 unsweetened cocoa powder
• 1/8 1/8 1/8 teaspoon salt
• 1/2 1/2 1/2 teaspoon vanilla extract
• 1 1 1 tablespoon heavy whipping cream

Preparation

Step 1

In a large mixing bowl, beat together the butter, powdered sugar, cocoa powder, and salt until smooth and creamy, about 1-2 minutes.

Scrape the bowl down with a rubber spatula. Add the vanilla and cream. Beat for another 1-2 minutes or until light and fluffy.

The yield for this frosting recipe will vary depending on what you’re making:

If you’re piping cupcakes, you can frost between 6-8 cupcakes, depending on how tall you make the swirls.

If you’re frosting cupcakes with an offset spatula, you can frost 1 dozen cupcakes because you typically don’t use as much as you would piping.

If you’re frosting a 6 inch cake, you can frost the top and edges with about a spoonful or two left over, depending on how thick you like it.

If you’re frosting an 8 inch cake, you can still frost the top and edges. Depending on how thick you like your frosting, you may or may not have some leftover.

If you’re frosting a small two layer cake, you can frost the middle and top. Frosting the edges will depend on how much you’ve used so far. You can always leave it as a naked cake with the edges showing.

Yields Enough to frost 6 piped cupcakes or a 6 inch cake