Servings 2 cups
Ingredients
- 6 Tablespoons unsalted butter, softened
- 2 1/3 cups confectioners’ sugar
- 3/4 cup unsweetened cocoa powder
- 1/3 cup whole milk
- 2 teaspoons vanilla extract
- 1/4 teaspoon salt
Instructions
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium speed until it is smooth, about 1 minute.
- Add the confectioners’ sugar and cocoa powder to the bowl and beat until combined. With the stand mixer running on low speed, slowly stream in the milk and vanilla extract then add the salt and continue beating until well combined, scraping down the sides as needed, about 2 minutes.
- Increase the speed to high and beat the frosting for an additional 2 minutes. Use the frosting immediately or store in an airtight container in the fridge. (If you refrigerate the frosting, you may want to re-blend it for a few seconds in the stand mixer before using it.)
Notes
- This recipe yields 2 cups of frosting or about enough to frost 1 1/2 – 2 dozen cupcakes or a 9 x 13 sheet cake.
- If you’re frosting a 2 layer cake, I recommend doubling the recipe as I’d rather you have ample frosting than not enough.
- No stand mixer? No problem! You can make this using a large bowl and a hand mixer.
- Use good quality cocoa powder. The better the quality, the better the taste of your frosting.
- This recipe can be easily doubled.
- Use the beater blade with your stand mixer (rather than the whisk). It’ll result in creamy frosting that lightens in color the longer it’s mixed.
- If your frosting is runny: Add additional powdered sugar, 1/4 cup at a time, until the frosting reaches your desired consistency.
- If your frosting is too thick: Slowly add more milk until the desired consistency is reached.
- Store the chocolate buttercream in an airtight container in the fridge for up to five days. When ready to use, allow it to come to room temp and mix with a spoon or electric mixer.
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