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Rich and Silky Chocolate Buttercream Frosting: Quick Bakery Style Recipe

A generous mound of rich, dark chocolate frosting swirled high in a small white bowl.
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You need a reliable, rich chocolate frosting for your next cake or cupcakes. This easy chocolate buttercream frosting comes together fast, giving you a smooth, decadent topping perfect for any dessert.

Ingredients

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  • 1 cup unsalted butter, softened
  • 3/4 cup unsweetened cocoa powder
  • 3 1/2 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 1/4 cup milk (or heavy cream for richer texture)
  • 1/4 teaspoon salt

Instructions

  1. Place the softened butter in a large bowl or the bowl of a stand mixer. Beat the butter on medium speed until it is smooth and creamy, about 2 minutes.
  2. Sift the cocoa powder and powdered sugar into the bowl with the butter. Start mixing on the lowest speed until the dry ingredients are incorporated into the butter. This prevents a cloud of sugar dust.
  3. Add the vanilla extract, salt, and milk. Increase the mixer speed to medium-high. Beat for 3 to 5 minutes until the frosting is light, fluffy, and smooth. Scrape down the sides of the bowl as needed.
  4. If the frosting is too thick, add milk, one teaspoon at a time, until you reach your desired spreading consistency. If it is too thin, add a tablespoon of powdered sugar.
  5. Use this rich chocolate buttercream immediately to frost your cakes, cupcakes, or brownies.

Notes

  • For a darker, fudgier chocolate frosting, use Dutch-process cocoa powder instead of natural cocoa powder.
  • If you are making this ahead of time, store it in an airtight container at room temperature for up to 2 days, or refrigerate for up to one week. Let it come to room temperature and briefly re-whip before using.
  • This recipe makes enough frosting to cover one 9-inch layer cake or about 18 standard cupcakes.

Nutrition

Find it online: https://carlacooking.com/easy-chocolate-frosting-recipe/