Chocolate Buttercream
Rich, creamy chocolate buttercream made with simple ingredients—perfect for frosting cakes and cupcakes.
Servings: 12 cupcakes
Calories: 295kcal
Ingredients
- 1 cup unsalted butter room temperature, should be soft
- 3 ½ cups powdered sugar I sift mine, but not necessary
- ½ cup unsweetened or dutch processed cocoa powder slightly heaping
- 3 tablespoon heavy cream room temperature is best
- 2 teaspoon pure vanilla extract
- ⅕ teaspoon fine salt
Instructions
- Using a stand mixer or handheld beat butter until creamy on medium speed. This takes about 2 minutes.
- Add the rest of the ingredients to bowl and mix on low for about 30seconds. Scrape the sides and increase speed to high and beat for a full minute.
- If it is too thick or firm add a little more cream and beat gently. If it is to thin simply add and extra ¼ cup of powdered sugar and mix in. Do this until the desired consistency is reached.
- Be sure and taste at this point. You may even like an extra pinch of salt.
Notes
This will yield enough to pipe 12 cupcakes.
If just spreading on cupcakes then it will be enough to spread 24.
Enough for a 9x13 size cake.
Nutrition
Calories: 295kcal | Carbohydrates: 37g | Protein: 1g | Fat: 17g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 45mg | Sodium: 43mg | Potassium: 64mg | Fiber: 1g | Sugar: 34g | Vitamin A: 528IU | Vitamin C: 0.02mg | Calcium: 12mg | Iron: 1mg
