I needed my recipe for basic chocolate buttercream today and as I went to look for it on my blog, I realized I haven’t dedicated a post just to this frosting! I didn’t feel like digging through all the recipes to find it, so I made it from memory and decided I needed to share it here with you!
This recipe is so super easy to make, you’d think it took a long time when you taste it though! The ingredients are basic, yet very specific. I use a dark chocolate cocoa powder, heavy cream and a pinch of salt. These three ingredients (versus regular cocoa powder, milk and no salt) really take this buttercream to the next level.
I’ve used this recipe for cakes, cookies, cupcakes… anything really! It’s so yum!
- ½ cup unsalted butter, room temperature
- ¼ cup Hershey’s dark chocolate cocoa powder, sifted
- 3 cups powdered sugar, sifted
- ¼ cup heavy cream
- 1 tsp vanilla extract
- pinch of salt
- In the bowl of your stand mixer, whip the butter on high until smooth.
- While that is whipping, sift together the cocoa powder and powdered sugar.
- Add the salt, sugar and cocoa to the butter and mix on low-medium until incorporated.
- Add the vanilla and half the heavy cream. Whip until smooth.
- Scrape the sides of the bowl.
- Add the remaining cream slowly until you reach your desired thickness. You may or may not use all the cream.
- Whip on high for 3-4 minutes. Frosting will lighten in color and become fluffy.
- Store in airtight container in the refrigerator for up to a week. Bring back to room temperature again before using.