Easy Chocolate Buttercream Frosting
Ingredients
- 117 g unsalted butter
- 354 g powdered sugar
- 66 g unsweetened cocoa powder
- Pinch salt Pinch salt Pinch salt
- 1/3 cup milk
- 1 teaspoon vanilla extract
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Instructions
- In a large bowl, beat the butter until smooth. You can do this with a hand mixer, a stand mixer fitted with the paddle attachment, or in a large bowl with a sturdy wooden spoon.,Simply Recipes / Mark Beahm
- Add the powdered sugar, cocoa powder, and optional pinch of salt, and beat them into the creamed butter (use low speed if you’re using an electric mixer, then increase the speed to medium). The mixture will be stiff. Scrape the sides of the bowl down a few times with a rubber spatula.,If you are using a stand mixer, you can avoid powdered and cocoa sugar dust-ups by draping a clean kitchen towel over the mixer and the bowl during the initial part of mixing.,Simply Recipes / Mark Beahm
- Add the vanilla to the milk. Then gradually beat the milk-vanilla mixture into the buttercream (if you’re using an electric mixer, do this with the mixer running on low speed).,Scrape down the bowl, then beat again until the color is a bit lightened and the buttercream is very smooth. If it’s too stiff, beat in a little more milk. If it’s too thin, beat in a little more powdered sugar until you reach the consistency you want.,Simply Recipes / Mark Beahm,Simply Recipes / Mark Beahm
- Your buttercream is now ready to use. Once it’s on a cake, it’s fine to keep it at cool room temperature for a few days. If your kitchen is hot, you may want to refrigerate it.,Refrigerate the buttercream in an airtight container for up to 2 weeks. Let come to room temperature and beat thoroughly before frosting cakes or cupcakes. You may also freeze the buttercream in an airtight container for up to 6 months.,Did you love the recipe? Give us some stars and leave a comment below!,Simply Recipes / Mark Beahm,Simply Recipes / Mark Beahm
Source
Original recipe: View Original