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Chocolate Buttercream Frosting Recipe

Chocolate Buttercream Frosting Recipe

Chocolate buttercream frosting is a creamy, velvety, and rich frosting that is perfect for cakes, cupcakes, and cookies. This easy-to-make frosting combines simple ingredients to create a decadent, smooth, and chocolatey treat that will elevate any dessert. Whether you’re baking a birthday cake, celebrating a special occasion
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Prep Time 10 minutes
Course Dessert
Servings 4 Peoples

Equipment :

  • Stand Mixer or Hand Mixer
  • Mixing Bowl
  • Sifter (for powdered sugar)
  • Measuring cups and spoons
  • Spatula
  • Piping Bags (optional, for decorating)

Ingredients :
  

  • 1 cup unsalted butter softened
  • 3 cups powdered sugar
  • 1/2 cup unsweetened cocoa powder Dutch-processed or natural
  • 2 teaspoons vanilla extract
  • 1/4 cup heavy cream or milk adjust as needed
  • 1 pinch salt
  • Optional: 1/2 cup melted dark chocolate for extra richness

Instructions :
 

  • Prepare the Butter: Begin by placing softened butter into your mixing bowl. Beat on medium speed with a stand or hand mixer until light and fluffy.
  • Add Cocoa Powder: Sift the cocoa powder into the bowl to prevent lumps. Mix on low speed until fully incorporated with the butter.
  • Add Powdered Sugar: Gradually add the powdered sugar, one cup at a time, while mixing on low speed. This will prevent sugar from spilling out of the bowl. Once all sugar is added, increase speed to medium and mix until smooth.
  • Incorporate Vanilla and Cream: Add the vanilla extract and heavy cream, and mix on medium speed until the frosting reaches a smooth, creamy consistency. Adjust the thickness by adding more cream or powdered sugar as needed.
  • Optional: Add Melted Chocolate: For a richer flavor, add the melted dark chocolate and mix until well combined.
  • Taste and Adjust: Taste the frosting and add a pinch of salt if needed. If it's too thick, add a teaspoon of heavy cream at a time. If it’s too thin, add more powdered sugar.
  • Use or Store: Once your frosting is ready, use it to frost cakes, cupcakes, or cookies. If you’re not using it immediately, store it in an airtight container in the refrigerator for up to 3 days. Let it come to room temperature and re-whip before using.