Want the best chocolate frosting you have ever tasted? You can make it yourself with just some ingredients and about 10 minutes.
I use this recipe for all my cakes, cupcakes, cake pops and design work.
The secret is getting the butter light and fluffy before adding the powdered sugar.
The small batch recipe will frost an 8-inch layer cake. The large batch will frost and decorate (with borders) an 8-inch or larger cake.
Ingredients:
Chocolate Buttercream Frosting (printable recipe below)
Ingredients for Small Batch
- 1 Cup or two sticks of butter (room temperature)
- 5 Cups powdered sugar (more is making a thicker frosting)
- 1/2 Cup unsweetened cocoa powder
- 1/4 cup milk or cream
- 1 teaspoon pure vanilla extract
- Ingredients for Large Batch
- 2 Cups or four sticks of butter (room temperature)
- 8-10 Cups powdered sugar (more is making a thicker frosting)
- 1 Cup unsweetened cocoa powder
- 1/2 cup milk or cream
- 2 teaspoons pure vanilla extract
Directions:
Cream butter till light and fluffy. Add powdered sugar 1/2 cup at a time, scraping the bowl as you go. When mixed well, add the cocoa powder. Beat well. Add milk slowly to get the consistency you want. Add vanilla. Can be stored in the refrigerator up to 3 weeks.
Spread on cake!
- Ingredients for Small Batch
- 1 Cup or two sticks of butter (room temperature)
- 5 Cups powdered sugar (more is making a thicker frosting)
- ½ Cup unsweetened cocoa powder
- ¼ cup milk or cream
- 1 teaspoon pure vanilla extract
- Ingredients for Large Batch
- 2 Cups or four sticks of butter (room temperature)
- 8-10 Cups powdered sugar (more is making a thicker frosting)
- 1 Cup unsweetened cocoa powder
- ½ cup milk or cream
- 2 teaspoons pure vanilla extract
- Directions:
- Cream butter till light and fluffy. Add powdered sugar ½ cup at a time, scraping the bowl as you go. When mixed well, add the cocoa powder. Beat well. Add milk slowly to get the consistency you want. Add vanilla. Can be stored in the refrigerator up to 3 weeks.
- Spread on cake!
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