Ingredients:
1 cup unsalted butter, softened
3 ½ cups powdered sugar, sifted
½ cup unsweetened cocoa powder, sifted
2 teaspoons vanilla extract
4-6 tablespoons heavy cream or milk (adjust for consistency)
Pinch of salt (optional, to balance sweetness)
Directions:
Cream the Butter:
In a large mixing bowl, beat the softened butter with an electric mixer on medium speed until it becomes smooth, fluffy, and pale, about 2-3 minutes.
Add the Dry Ingredients:
Gradually add in the sifted powdered sugar and cocoa powder, about ½ cup at a time, beating on low speed to incorporate. This will prevent the dry ingredients from flying everywhere.
Add Vanilla & Cream:
Add the vanilla extract and 2 tablespoons of heavy cream. Continue to beat the mixture on medium speed until combined. Slowly add more heavy cream (1 tablespoon at a time) to reach your desired consistency—light, fluffy, and creamy.
Adjust the Texture:
If the frosting is too thick, add a bit more cream. If it’s too thin, add a little more powdered sugar. Add a pinch of salt if the sweetness needs balancing.
Beat for Fluffiness:
Beat the frosting on high speed for 2-3 minutes to make it extra light and fluffy. The longer you whip, the fluffier and airier the frosting becomes.
Frosting is Ready:
Once it’s smooth, fluffy, and creamy, your chocolate buttercream is ready to be used! Spread or pipe it onto your cakes, cupcakes, or cookies.
Pro Tips:
For extra smooth frosting, make sure to sift the powdered sugar and cocoa powder.
If using salted butter, omit the additional salt in the recipe.
Use high-quality cocoa powder for a rich, decadent chocolate flavor.
Prep Time: 10 minutes | Total Time: 10 minutes
Servings: Enough for 12-16 cupcakes or a 9-inch cake