Chocolate Icing

Chocolate Buttercream Frosting

Chocolate Buttercream Frosting

Ingredients

• 1.25 cups (2.5 sticks or 290g) unsalted butter, softened to room temperature
• 3-4 cups (360-480g) confectioners’ sugar
• 3/4 cup (65g) unsweetened cocoa powder (natural or dutch process)
• 3-5 Tablespoons (45-75ml) heavy cream (or half-and-half or milk), at room temperature
• 1/4 teaspoon salt
• 1 teaspoon pure vanilla extract
• optional for decoration: sprinkles

Method

1. Beat the butter on medium speed until creamy, about 2 minutes
2. Add confectioners’ sugar, cocoa powder, heavy cream, salt, and vanilla extract
3. Beat on low speed for 30 seconds, then increase to high speed and beat for 1 full minute
4. Add 1/4 cup more confectioners’ sugar or cocoa powder if frosting is too thin or another Tablespoon of cream/milk if frosting is too thick