A good chocolate buttercream frosting calls for surprisingly simple ingredients. The trick to achieving a perfectly smooth, rich, buttery texture lies not just in getting the ingredients right, but also in mixing very thoroughly. If you don't mix enough, the sugar won't dissolve fully and you'll have a grainy frosting. If you have an electric mixer with a paddle attachment, that makes the process easier but isn't required. Chocolate buttercream frosting makes a delectable filling and topping for just about any flavour of cupcake or cake.
- Skill level:
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Things you need
- 3 cups confectioners' sugar
- 3/4 cup unsweetened cocoa powder
- 1 1/2 sticks butter
- 4 tbsp evaporated milk
- 1 tsp vanilla extract
- 1/8 tsp salt
Mix the confectioners' sugar and cocoa in a large bowl and set it aside.
Beat the butter on high speed using an electric mixer with a paddle attachment (or regular handheld mixer) for at least two minutes, until it reaches a whipped, smooth texture.
Add in the sugar and cocoa powder gradually, followed by the evaporated milk and salt. Continue mixing on high speed for three minutes.
Turn the speed on your mixer down to medium-high. Add the vanilla extract and continue mixing thoroughly for five minutes, until your chocolate buttercream is mousse-like and creamy.
Spread the buttercream on your cooled cake or other dessert. Keep the cake in a cool place in a covered cake box.
Tips and warnings
- Keep buttercream frosting away from heat and direct sunlight to prevent melting. The Wilton baking company recommends adding 2 tsp meringue powder to your buttercream recipe to help stabilise it.
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