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Chocolate Buttercream Frosting1
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Chocolate Buttercream Frosting

This chocolate buttercream frosting is a rich, creamy, and perfectly sweet classic that elevates any cake or dessert with smooth, fluffy, and chocolatey goodness. Easy to make and versatile, it’s perfect for all skill levels and occasions.
Prep Time15 minutes
Cook Time0 minutes
Total Time15 minutes
Course: Dessert
Keyword: Buttercream, Chocolate, Easy, Frosting, Quick
Servings: 12 servings

Ingredients

  • 1 cup unsalted butter softened to room temperature
  • 3 1/2 cups powdered sugar sifted to avoid lumps
  • 1/2 cup unsweetened cocoa powder sifted
  • 1/4 teaspoon salt
  • 2 teaspoons pure vanilla extract
  • 3-4 tablespoons whole milk or any plant-based milk alternative like almond or oat milk

Instructions

  • Place the softened unsalted butter in a large mixing bowl. Beat with an electric mixer or stand mixer fitted with the paddle attachment on medium speed for about 2-3 minutes until light and fluffy.
  • In a separate bowl, sift together the powdered sugar and unsweetened cocoa powder. Gradually add this mixture to the whipped butter, about 1/2 cup at a time, mixing initially on low speed to prevent a sugar cloud, then increasing to medium speed.
  • Add the vanilla extract and salt. Then add milk one tablespoon at a time while continuing to beat the frosting to loosen the mixture and achieve a spreadable consistency. Adjust milk amount as desired.
  • Increase mixer speed to medium-high and beat for an additional 3-5 minutes to aerate the frosting, making it light, smooth, and creamy. Scrape down the sides of the bowl as needed.
  • Taste the frosting. If you prefer it sweeter, add more powdered sugar. For a richer chocolate flavor, add a teaspoon more cocoa powder. Adjust milk if too thick or thin until perfect consistency is reached.

Equipment

  • Large Mixing Bowl
  • Electric Mixer
  • Stand Mixer with Paddle Attachment
  • Sifter

Notes

Use room temperature butter for fluffiest texture; sift powdered sugar and cocoa powder to avoid lumps; beat frosting several minutes to incorporate air; add milk slowly to avoid runny frosting; refrigerate and re-whip if too soft; use high-quality cocoa powder for best flavor; chill frosting before piping to maintain shape.