Easy Chocolate Buttercream Frosting (Printer-Friendly Version)
Rich, creamy chocolate buttercream with cocoa powder and milk. Perfectly smooth and easy to make for all your desserts.
# Required Ingredients:
→ Frosting Base
01 -
170 grams unsalted butter, softened to room temperature
02 -
45 grams unsweetened cocoa powder, sifted
03 -
1/2 teaspoon pure vanilla extract
04 -
1/4 teaspoon fine sea salt
→ Sweetening and Texture
05 -
300 grams powdered sugar, sifted
06 -
3 to 4 tablespoons evaporated milk or whole milk, at room temperature
# Step-by-Step Instructions:
01 -
Using a stand mixer or hand mixer, beat the softened butter with sifted cocoa powder, vanilla extract, and salt on medium speed until completely smooth and creamy.
02 -
Gradually add sifted powdered sugar, blending on low then increasing to medium speed, until fully combined. Scrape down the sides of the bowl as needed.
03 -
Pour in milk, a tablespoon at a time, beating on medium-high speed until the frosting becomes light, airy, and spreadable to your preferred consistency.
04 -
Use immediately to spread or pipe onto cakes, cupcakes, or cookies, or store in an airtight container at room temperature for up to 3 days if prepared with evaporated milk.
# Handy Cooking Tips:
01 -
Always sift cocoa powder and powdered sugar to prevent lumps and achieve a perfectly smooth texture.
02 -
Allow chilled frosting to reach room temperature before using for easy spreading or piping.
03 -
Frosting made with evaporated milk does not require refrigeration for up to 3 days; with whole milk, refrigeration is necessary.