Is there anything that beats the tasty nature of rich, flavorful, fluffy, and light chocolate buttercream frosting? No! There is no doubt that the whipped chocolate buttercream is every baker’s dream. I use this recipe on my homemade brownies and birthday cakes. My fluffy and silky smooth frosting is a great compliment to any cupcake or cake flavor. You can also use it for an array of other baked goods.
Keyword: Chocolate Buttercream Frosting
Author: Cake Decorist
Stand mixer with bowl
Beater blade for you Stand mixer
2 1/3cupsconfectioner´s sugar
6tbspsoftened unsalted butter
¾cupunsweetened cocoa powder
¼tsp teaspoon salt
Inside a stand mixer bowl, beat butter on medium speed for about 1 minute. It must be smooth.
Add cocoa powder and confectioner´s sugar to the bowl. Beat until combined. As the stand mixer runs on slow speed, gradually stream in vanilla extract, milk, and salt in that specific order. Continue beating until they have combined well as you scrape down the sides when necessary for about 2 minutes.
Increase the mixer’s speed to high. Beat the frosting for 2 more minutes. You can use the frosting straight away or store it inside an airtight container in a fridge.
If you refrigerate the frosting, you will have to re-blend it for some seconds in a stand mixer prior to using it.