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!
Enjoy
Basic Chocolate Buttercream
Yield:
Enough to frost 12+ cupcakes
Ingredients
- 1/2 cup unsalted butter, room temperature
- 1/4 cup Hershey's dark chocolate cocoa powder, sifted
- 3 cups powdered sugar, sifted
- 1/4 cup heavy cream
- 1 tsp vanilla extract
- pinch of salt
Instructions
- 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.
Kayle (The Cooking Actress)
Thursday 21st of March 2013
This looks perfect!
Katrina @ In Katrina's Kitchen
Wednesday 20th of March 2013
I am the worst at making chocolate buttercream. Totally going to try yours!! xoxo- K
Betsy Eves
Wednesday 20th of March 2013
I have others that call for melted chocolate... those are more fudge like. This one is smooth, creamy and fluffy! :)