Chocolate Buttercream Frosting
Silky, cloud-soft chocolate buttercream frosting that turns any dessert into a celebration. Spread it, swirl it, dip it—this dreamy chocolate creation is the edible equivalent of a hug.
Ingredients
- 1 cup unsalted butter room temperature (2 sticks)
- 3 to 4 cups powdered sugar sifted
- ¾ cup unsweetened cocoa powder Dutch-process preferred, sifted
- 2 to 4 tablespoons milk, cream, or coffee added gradually for consistency
Instructions
- Add butter to a mixing bowl. Beat on medium speed for 2–3 minutes until pale and fluffy, like 'butter with a breeze running through it.'
- Reduce mixer speed to low and alternate spoonfuls of powdered sugar and cocoa powder. Avoid overloading to prevent dust clouds.
- Once incorporated, increase speed to medium and mix for 1 minute until well blended.
- Drizzle in milk, cream, or coffee one tablespoon at a time. Add more liquid if too thick, or a bit more powdered sugar if too loose. Aim for a swoop-holding, mousse-like texture.
- Finish by whipping the frosting on medium-high for 2–3 minutes until light and fluffy.
Notes
Remix Corner: Stir in 1 tsp instant espresso for mocha vibes, fold in ¼ cup salted caramel for dreamy ribbons, or add 2–3 drops peppermint extract for minty flair. Make-ahead magic: Store in the fridge up to 1 week or freeze up to 3 months. Re-whip before using. For a fun twist, swirl thawed frosting into vanilla ice cream for homemade Neapolitan joy.