Description
Homemade chocolate buttercream frosting is silky smooth and perfectly creamy! Made in 5 minutes with just six ingredients, this frosting is fabulous on dark chocolate sheet cake, ultra moist chocolate layer cake, yellow cupcakes, and more!
Ingredients
- 1 cup (224 g) unsalted butter, softened
- 1/2 tsp (3 g) salt
- 3/4 cup (72 g) Dutch process unsweetened cocoa powder, sifted
- 2 tsp (8 g) vanilla extract
- 2 1/2 cups (300 g) powdered sugar
- 5 Tbsp (75 g) heavy cream
Instructions
- Beat butter and salt in a large mixer bowl on medium speed until combined (about 1 minute).
- With the mixer on low speed, gradually add sifted cocoa powder, beating until incorporated. Mix in vanilla extract.
- Add powdered sugar in 3 additions, alternating with 1 tablespoon of heavy cream. Scrape down the mixer bowl with a spatula as needed.
- Add remaining 2 tablespoons of heavy cream and mix on low speed until combined, then beat frosting on medium speed for 1 minute, until light and airy.
- Use frosting immediately or store in an airtight container in the refrigerator for up to 5 days.
Notes
Freeze frosting: Transfer to a freezer bag and freeze for up to 3 months. When you’re ready to use the frosting, thaw overnight in the refrigerator and then beat with a mixer until creamy.
This recipe is enough to frost one 8-inch cake (2 layers), one 9×13-inch sheet cake, or to frost 16 cupcakes.