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A bowl of chocolate buttercream frosting.
Abigail

Chocolate Buttercream Frosting

This frosting will reignite your love of American-style buttercream by perfectly balancing sweetness with notes of vanilla and cocoa, whipped into an ethereal texture that makes the best addition to your favorite chocolate cake or cupcakes!
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 15 cupcakes
Ingredients Equipment Method

Ingredients
  

  • 227 grams salted butter, softened see "Tips for Success"
  • 340 grams powdered sugar
  • 40 grams Dutch-processed cocoa powder
  • 85 ml milk or heavy cream
  • 2 teaspoons vanilla extract
  • ⅛ teaspoon salt

Equipment

  • 1 electric stand mixer with paddle attachment
  • 1 rubber spatula

Method
 

  1. In the bowl of a stand mixer fixed with the paddle attachment, whip the softened butter on medium-high speed until light and fluffy, 3 minutes. Scrape down the sides of the bowl.
  2. In a separate bowl, whisk together the powdered sugar and Dutch-processed cocoa powder. Pour half of the dry ingredients over the whipped butter and mix on low speed for 30 seconds, then increase the speed to medium-high and mix for another 3-4 minutes, scraping down the sides of the bowl every minute.
  3. Add in the remaining dry ingredients, milk, vanilla extract, and salt, and repeat the same mixing procedure as above for another 2-3 minutes, until the mixture is fluffy and homogenous.