Best Chocolate Frosting (Easy!)
Rich, creamy chocolate buttercream frosting is a dessert staple and we’ll show you how to make it - it’s easy! Pair it with cupcakes or cake and it will melt in your mouth!
Servings: 2 cups
Ingredients
- 1 cup (226g) unsalted butter 2 sticks, room temperature
- ⅔ cup (57g) cocoa powder
- 2 cups (227g) powdered sugar
- 1 tsp vanilla extract
- Dash milk or heavy cream if frosting becomes too thick
Instructions
- Place room temperature unsalted butter in a mixing bowl. Use an electric mixer on medium and beat the butter for 1 minute, until whipped and fluffy.1 cup (226g) unsalted butter
- Add in the cocoa powder, powdered sugar and vanilla extract, beat again on low for 1-2 minutes, scraping down the sides of the bowl, until everything is incorporated.2/3 cup (57g) cocoa powder, 2 cups (227g) powdered sugar, 1 tsp vanilla extract
- If the frosting is too thick, add a tablespoon of milk or heavy cream, and beat until creamy.Dash milk or heavy cream if frosting becomes too thick
Notes
How long does chocolate frosting keep?
You can store frosting in a sealed container on the counter for up to 2 days. However, you can store frosting in a sealed container in the fridge for up to 1 week. Before using, place the frosting on the counter and allow it to come to room temperature. Give it a quick whip with an electric mixer before using.Why do I have air bubbles in my frosting and how can I get rid of them?
Air bubbles form when whipping the frosting, which is a necessary step in making buttercream! But you can reduce the amount of air bubbles by beating the frosting on low speed for a minute or by hand mixing the frosting. You are essentially pushing out the air bubbles.Nutrition
Serving: 2Tablespoons | Calories: 169kcal | Carbohydrates: 17g | Protein: 1g | Fat: 12g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 30mg | Sodium: 3mg | Potassium: 59mg | Fiber: 1g | Sugar: 15g | Vitamin A: 353IU | Calcium: 8mg | Iron: 1mg