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This chocolate buttercream frosting is a must for adding to your cakes. It has just the right amount of chocolate and sugar.
This Chocolate Buttercream Frosting is rich, creamy, and very chocolatey. We use it on our delicious, moist chocolate cake, and it is always a hit. We use cocoa because it has a deeper chocolate flavor than chocolate.
Every time that we make this cake, it is always a hit. We add whipping cream to this recipe to give it a really creamy texture. This recipe makes plenty of frosting to frost our cakes and also cupcakes.
Ingredients:
- Butter- Used to make the icing nice and creamy. Make sure that the butter is soft, so that you can press your finger on the butter and it will show an indentation.
- Cocoa powder- to give it that deep chocolatey flavor.
- Confectioner's sugar- Unsweetened cocoa is anything but sweet, so confectioner's sugar gives it the sweetness that it needs.
- Salt- Always a flavor enhancer.
- Heavy cream- Gives your frosting a nicer whipped texture, but milk works well too.
- Vanilla extract- Gives a good flavor to chocolate frosting.
Making the creamy Frosting
In a bowl, whip the softened butter until it is all soft and creamy. Then add the confectioners' sugar and mix until combined.
Next, add the cocoa, salt, vanilla, and 4 Tablespoons of heavy cream. Mix on low speed until combined, then increase the speed and whip until the desired consistency for icing a cake. If it is too thick, add more heavy cream until it is done.
This chocolate buttercream frosting is delicious on cakes, cupcakes, cookies, or even donuts. Chocolate is always a real favorite flavor.
Frost your cake with this frosting; there is plenty for a cake and 24 cupcakes.
Chocolate Buttercream Frosting
Ingredients
- 1 ½ cups of butter, softened
- ¾ cups unsweetened cocoa powder
- 5 ½ cups of confectioners' sugar
- pinch of salt
- 5-6 Tablespoons of cream
- 2 teaspoons of vanilla extract
Instructions
- In a bowl, whip the butter for about 2 minutes or until lighter in color.
- Slowly add the powdered sugar, a little at a time, until combined.
- Now, slowly add the cocoa powder, salt, vanilla and the 4 Tablespoons of heavy cream. Mix on low speed first, then add the 1-2 Tablespoons of remaining heavy cream. Then, turn up the speed to high and beat until it reaches the desired consistency. Add extra cream if needed to spread on your cake.
Notes
- Sometimes the sugar and cocoa can fly out of the mixer, so we put a hand towel over it until they're combined.
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