The Best Chocolate Buttercream Frosting
This is the best chocolate buttercream frosting! It can be whipped up in a matter of minutes and is always creamy and delicious.
Equipment
- Electric Mixer
- Large Mixing Bowl
- measuring cups
- measuring spoons
Ingredients
- 2 sticks Land O'Lakes unsalted butter softened/room temperature
- 6 cups powdered sugar spooned and leveled
- 1 ½ cups cocoa powder spooned and leveled
- ⅔ cup milk
- 1 pinch table salt
- 2 teaspoons vanilla extract
Instructions
- In a large mixing bowl combine softened butter, powdered sugar, cocoa powder, milk, salt and vanilla.
- Using an electric mixer, gently mix on low speed. Once well combined, beat on medium speed until creamy and smooth - about 2 minutes.If you want a slightly lighter texture, beat on high speed for an addition 1-2 minutes until the color lightens a little.
- Use immediately or store in an airtight container until ready for use.
Notes
This Chocolate Buttercream Frosting will last 2-3 days in airtight container at room temperature, or up to 5-7 days in an airtight container in the refrigerator. If kept under refrigeration, allow to come up to room temperature before use.
If the frosting has been in storage, give the it a good mix to ensure it's nice and smooth before using.
Sometimes you need the frosting to be a little more on the stiff side to hold a design, and sometimes it needs to be a little softer for easy spreading on layer cakes. See the tips below:
For a softer consistency: Add a little extra milk, 1 teaspoon at a time, mixing between additions until you get the desired texture.
For a stiffer consistency: Add more powdered sugar, a couple Tablespoons at a time, mixing between additions until you get the desired texture.
I like to add a couple extra Tablespoons of powdered sugar if it's particularly hot outside, or if the cupcakes will be outside for any length of time (i.e.: picnics or birthday parties).