Chocolate Buttercream Frosting Recipe
An indispensable addition to celebratory confections, this velvety chocolate buttercream frosting boasts a rich, decadent profile ideal for enhancing cakes and cupcakes alike.
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Ingredients
- ½ cup 113.5 g milk, preferably whole, half-and-half, or heavy cream
- 2 teaspoons 9 g vanilla extract
- 1 cup 84 g unsweetened cocoa powder
- 5 cups 567.5 g confectioner’s sugar
- 1½ cups 339 g butter, softened
- ½ teaspoon 1 g espresso powder
Instructions
- Sift or whisk the cocoa powder in a large mixing bowl or the bowl of a stand mixer to eliminate any clumps. Incorporate the softened butter with the cocoa, blending thoroughly until smooth and uniform.
- Sift or whisk the confectioner’s sugar separately to remove lumps. Gradually incorporate the sugar and milk into the cocoa mixture—beginning with 1 cup of sugar and approximately 1 tablespoon of milk per addition—blending well after each addition. After combining, beat the mixture at high speed for about 1 minute. Continue this process until all sugar and milk have been integrated.
- Stir in the vanilla extract along with the espresso powder and mix until evenly distributed.
- Evaluate the consistency of the frosting. If it seems too stiff, add milk in one-tablespoon increments until the desired texture is achieved. If overly loose, incorporate additional confectioner’s sugar, a tablespoon at a time, until it holds its shape properly.
Notes
Storage Recommendations:
Refrigerate in a sealed container for up to 5 days. Bring to room temperature before use and whip to restore fluffiness.
For longer storage, freeze in an airtight, freezer-safe container for up to 3 months. Thaw in the refrigerator overnight, then bring to room temperature and re-whip prior to application.
Refrigerate in a sealed container for up to 5 days. Bring to room temperature before use and whip to restore fluffiness.
For longer storage, freeze in an airtight, freezer-safe container for up to 3 months. Thaw in the refrigerator overnight, then bring to room temperature and re-whip prior to application.