Perfect Chocolate Buttercream

Ingredients

• 1 cup unsalted butter (room temperature)
• 3 cup powdered sugar (about 1 lb; also known as confectioners sugar)
• 1 cup unsweetened cocoa powder (Dutch processed or dark cocoa powder recommended)
• 2 tbsp milk (up to 4 tablespoons as needed for consistency; can substitute with room temperature coffee)
• 0.5 tsp salt
• 2 tsp vanilla extract
• 0.5 tsp espresso powder (optional; omit if using coffee instead of milk)

Steps

1. 1

   Place the room temperature butter in a stand mixer fitted with the whisk attachment.

2. 2

   Beat the butter on medium-high speed until it is creamy and smooth.

3. 3

   Scrape down the sides of the bowl with a spatula and add the cocoa powder.

4. 4

   Beat on low speed to incorporate the cocoa, then gradually increase to high speed until the mixture is homogenous.

5. 5

   Scrape down the bowl again and add the powdered sugar, vanilla extract, espresso powder, and 3 tablespoons of milk to start.

6. 6

   Beat on low speed and gradually increase to high speed, beating until the frosting is light and fluffy.

7. 7

   Check the consistency: If the frosting feels too stiff, add more milk one tablespoon at a time. If it feels too liquidy, add in 1 tablespoon of powdered sugar at a time until it reaches your desired consistency.

8. 8

   Transfer the frosting to a piping bag or use an offset spatula to frost your cakes, cupcakes, or cookies.

Notes

You can substitute the milk for room temperature coffee to deepen the chocolate flavor; if doing so, omit the espresso powder. For the best results, use high-quality cocoa powder and butter. The frosting is stable at room temperature. If you want a stiffer frosting for specific piping shapes, simply add more powdered sugar.

Nutrition per serving

• dessert
• frosting
• buttercream
• chocolate
• baking
• vegetarian
• gluten-free