Description
A rich and creamy chocolate buttercream frosting that’s easy to make and perfect for cakes, cupcakes, and cookies. Made with unsalted butter, cocoa powder, powdered sugar, milk, and optional melted chocolate for extra decadence, this buttercream provides a smooth, luscious texture and deep chocolate flavor.
Ingredients
Scale
Buttercream Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 1/2 cup unsweetened cocoa powder
- 4 cups powdered sugar
- 1/4 cup whole milk (or more for desired consistency)
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 3 oz melted chocolate (optional for a richer flavor)
Instructions
- Beat the butter: In a large mixing bowl, beat the softened unsalted butter on medium speed for about 2 minutes until it becomes smooth and creamy, forming the base of the buttercream.
- Add cocoa powder and powdered sugar: Gradually add the unsweetened cocoa powder and powdered sugar to the butter, one cup at a time, mixing on low speed to prevent the dry ingredients from scattering. After each addition, scrape down the sides of the bowl to ensure even mixing.
- Add milk, vanilla, and salt: Once all the cocoa powder and powdered sugar are incorporated, pour in the whole milk, vanilla extract, and salt. Beat on medium speed for an additional 2 minutes until the frosting turns smooth and creamy in texture.
- Add melted chocolate (optional): For an intensified chocolate flavor, mix in the melted chocolate and beat until fully combined, enhancing richness and depth.
- Adjust consistency: If the buttercream feels too thick, add more milk a tablespoon at a time until you reach the desired spreadable consistency. If it is too thin, gradually add more powdered sugar until it firms up appropriately.
- Frost your dessert: Once the buttercream is at the perfect consistency, use it to generously frost your cakes, cupcakes, or cookies, creating a luscious, chocolatey finish.
Notes
- For a smoother frosting, ensure the butter is softened at room temperature before starting.
- Use good-quality cocoa powder and chocolate for best flavor.
- Adjust milk quantity carefully to avoid overly runny frosting.
- This frosting can be refrigerated for up to one week; bring to room temperature and re-beat before using.
- To make the frosting dairy-free, substitute milk with almond or oat milk and butter with vegan butter.
