Chocolate Buttercream Frosting
This American style Chocolate Buttercream Frosting is whipped until light and fluffy. It is easy to make in a stand mixer or with an electric hand mixer and a mixing bowl, and it requires just six simple ingredients.
Servings: 16
Equipment
- Electric Hand Mixer
Ingredients
- 12 oz unsalted butter 3 sticks, 340 g, room temperature
- 1 ½ cup powdered sugar 150 g, sifted
- ¾ cup cocoa powder 135 g, sifted
- 6 tablespoon heavy whipping cream
- 1 ½ teaspoon pure vanilla extract
- A big pinch of salt
Instructions
- Add butter, cream, vanilla extract and salt to the stand mixer bowl.
- Sift powdered sugar and cocoa powder into the bowl.
- Stir to incorporate all of the ingredients, then increase the mixer speed gradually to high and beat until the frosting is white and fluffy, about 5 - 15 minutes.
Notes
- Let the butter come to room temperature before making buttercream. About 30 minutes to an hour will soften it enough without being too soft.
- Buttercream can be stored in the refrigerator. Thaw at room temperature for 30 minutes to an hour and re-whip until fluffy before using.
- This recipe makes about 3 ¾ cups of buttercream, enough to generously frost 12 - 18 cupcakes or a 2-layer 6” cake, and also lightly cover a 2-layer 8” cake with a thin layer of frosting on the side.
- To fully frost a regular size (8” and up) 2-layer cake, you’ll want about 5 cups of frosting. You’ll want to modify the recipe to:
- 16 oz unsalted butter (452 g)
- 2 cup powdered sugar (200 g)
- 1 cup cocoa powder (180 g)
- 8 tablespoon heavy whipping cream (½ cup)
- 2 teaspoon pure vanilla extract
- A big pinch of salt
Nutrition
Serving: 41G | Calories: 218kcal
