Perfect Chocolate Buttercream
- Prep Time 5 minutes
- Cook Time 0 minutes
- Total Time 5 minutes
- Yield 2 cups
- Category dessert
- Method whipped
- Cuisine american
Perfect Chocolate Buttercream
This easy chocolate buttercream is silky, super chocoalte-y and perfect for frosting cakes and cupcakes. You’ll love this chocolate frosting!
- Prep Time 5 minutes
- Cook Time 0 minutes
- Total Time 5 minutes
- Yield 2 cups
- Category dessert
- Method whipped
- Cuisine american
Ingredients
Units
- 1 cup unsalted butter, room temperature
- 3 cups powdered sugar (about 1 lb)
- 1 cup unsweetened cocoa powder
- 2-4 Tablespoons milk
- 1/2 teaspoon salt
- 2 teaspoons vanilla extract
- 1/2 teaspoon espresso powder
Instructions
- Place the room temperature butter in a stand mixer fit with the whisk attachment. Beat the butter until creamy.
- Scrape down the bowl and add the cocoa powder. Beat on low speed and gradually increase to high speed until homogenous.
- Scrape down the bowl and add the powdered sugar, vanilla extract, espresso powder and 3 Tablespoons of milk to start. Beat on low speed and gradually increase to high speed, beating until light and fluffy.
- If the frosting feels too stiff, add more milk one tablespoon at a time. If it feels too liquidy, add in 1 tablespoon of powdered sugar at a time until frosting reaches its desired consistency.
- Transfer the frosting to a piping bag or use an offset to spatula to frost your desired treats!
Notes
- We also love to make this chocolate buttercream with room temperature coffee to really deepen the chocolate flavor.
- If your frosting is too wet or too dry add more powdered sugar or milk in Tablespoon at a time until you reach the desired consistency. Make sure to do it little by little to avoid over correcting your buttercream.