Chocolate Buttercream Frosting Recipe
Every Baker Needs A Go-To Classic Chocolate Frosting Recipe! One That Is Buttery, Smooth, Pipes Well And Of Course Has Delicious Chocolate Flavor, And This Recipe Is It!
Servings: 12 servings
Calories: 489kcal
Equipment
Ingredients
- 1 c. (2 sticks), unsalted butter, room temperature
- 1 tsp. pure vanilla extract
- 1/4 tsp. salt
- 1/2 c. unsweetened cocoa powder*, sifted
- 4 c. powdered sugar, sifted
- 1/4 c. heavy cream more if needed
Instructions
- In a large mixing bowl or the bowl of a stand mixer, add the butter. Using the paddle or beater attachment, beat the butter on medium speed for 1 minute.
- Add the vanilla and salt, mix on low to combine.
- With mixing speed on low, gradually mix in the cocoa powder, then the powdered sugar. Once combined, add the heavy cream, then beat on medium-high until light and fluffy, about 2 minutes. Add more cream if necessary to reach desired consistency. Beat until combined.
Notes
*Quality cocoa powder will yield quality results. I prefer using Guittard, King Arthur Flour, Ghirardelli, or Scharffen Berger. I would avoid using Hershey's.
-Frosting can be made 48 hours in advance. Cover with plastic wrap or store in an airtight container in the refrigerator. Remove from the fridge and let it come to room temperature before using.
Nutrition
Serving: 1serving | Calories: 489kcal | Carbohydrates: 85g | Protein: 2g | Fat: 19g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 49mg | Sodium: 48mg | Potassium: 161mg | Fiber: 3g | Sugar: 77g | Vitamin A: 565IU | Vitamin C: 1mg | Calcium: 21mg | Iron: 1mg