This chocolate buttercream frosting is full of taste and perfect for a cake or cupcake, it is rich in taste and holds its form great – it is good for piping.
Total time: 15 minutes
Ingredients
1½ cups softened butter (room temperature)
1 cup unsweetened cocoa powder
¼ teaspoon table salt
5 cups confectioner’s sugar (a little more if needed)
½ cup whole milk (a little more if needed)
1 teaspoon vanilla sugar or 2 teaspoons vanilla extract
Instructions
To make the frosting, you will need a large bowl and a hand mixer of a stand mixer with a larger bowl.
- Add softened (room temperature) butter to a large bowl if using a hand mixer or bowl of a stand mixer fitted with a paddle or whisk attachment.
- Beat the butter on medium speed until creamy, about 2 minutes.
- Add the cocoa powder (it is best to use a sieve so that there are no lumps) and gently fold it in with a spatula. At this point, the mixture will get quite dense.
- Using the mixer, cream the butter and cocoa powder together until well combined.
- Add the pinch of salt and vanilla (sugar or extract).
- Add the powdered sugar as follows: add 1 cup of sugar followed by a tablespoon of milk. Combine the ingredients and turn the mixer to high speed for approximately a minute. Repeat until all the sugar and milk in the recipe have been added.
- Cream the mixture until fluffy. If the frosting appears too dry, add some milk, (one tablespoon at a time until it reaches the right consistency). If the frosting does not hold its form and seems too wet, add more confectioner’s sugar, only one tablespoon at a time until it reaches the right consistency.
Notes:
Always be careful, use appropriate safety measures, and read the manufacturer’s instructions before using electrical or other kitchen equipment or accessories. Adult supervision and oversight are essential in the kitchen!
