The Best Chocolate Buttercream Frosting
This is the Best Chocolate Buttercream Frosting I've EVER tasted! No joke. I love it. It comes out perfect every time and it's so easy to make!
- 1 cup unsalted butter, softened
- 16 ounces powdered sugar
- 1/4 cup milk, plus 2 tablespoons (I used almond milk)
- 3/4 cup cocoa powder (I used Nestle)
- 1 teaspoon pure vanilla extract
In a medium bowl, whisk together the powdered sugar and cocoa powder. Set aside.
In a large bowl, beat softened butter on medium speed with an electric mixer. Turn up to medium high and beat for 3 minutes until smooth and creamy.
With the mixer running on low, gradually add the powdered sugar/cocoa mixture, milk, and vanilla extract. Increase to medium high speed and beat for 3 minutes. Use immediately or store in an airtight container in the refrigerator for up to 2 weeks.
Note: If the frosting is too thick, you can add a little more milk. Just add one tablespoon at a time, then mix thoroughly until you get the consistency you like.
This recipe makes enough frosting for 12 cupcakes with a tall swirl of frosting or 24 cupcakes with a thinner coating of frosting. OR you could fill and frost a two layer 8-inch round cake.
Calories: 149kcal | Carbohydrates: 21g | Protein: 1g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 21mg | Sodium: 70mg | Potassium: 47mg | Fiber: 1g | Sugar: 19g | Vitamin A: 240IU | Calcium: 9mg | Iron: 1mg