Chocolate Buttercream Frosting
Amazingly smooth and fluffy chocolate buttercream frosting is super easy to make and perfect for any chocolate lovers out there! No melted chocolate required.
Ingredients
- 1 1/2 cups (340g) unsalted butter, room temperature
- 1/2 tsp salt
- 1 1/4 cups (125g) cocoa powder
- 3 3/4 cups (525g) icing sugar sifted
- 8-10 tbsp milk (not skim)
- 2 tsp vanilla extract
- 1/2 tsp ground espresso (optional, but recommended)
Instructions
- In the bowl of a stand mixer or large mixing bowl, add the butter. Beat on medium high speed for 3 minutes. Add in the salt and cocoa powder and mix at low speed until incorporated.
- Add in 1/4 of your sifted icing sugar and mix at low speed until incorporated. Add in 1-2 tbsp of milk here if you need too. Once incorporated, turn mixer to medium high for 10 seconds.
- Add in the rest of your icing sugar in 3 parts, mixing in fully each time. Add in milk as you need too, 1 tbsp at a time. Add in your vanilla extract and espresso powder and beat on high for 30 seconds.
- Check the consistency of your frosting, if it's too thick, add in more milk 1 tbsp at a time. I typically use 8 tbsp of milk total. Once your happy with the consistency, beat the frosting on medium high speed for an additional 5 minutes.
- To get out air bubbles, mix the frosting by hand with a spatula for 2-3 minutes. This will be how you get a super smooth frosting. Then, add the frosting to a piping bag and use as desired. Store any leftovers in the fridge for up to 5 days or in the freezer for up to 3 months and enjoy!
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