This Chocolate Buttercream Frosting from Scratch is so smooth and creamy. It’s super chocolaty with a hint of coffee to bring out the fullness of the chocolate flavor.
I’ve never been a huge fan of chocolate cake and frosting, but THIS frosting paired with my Classic Moist Chocolate Cake recipe is the best that I have had!
Alright, you ready?! Let’s get baking!!
Supplies
- Measuring cups, spoons, and measuring scale
- Stand mixer, hand-held mixer, or whisk
- Large spoon
- Large Mixing bowl
- Rubber spatula
- Sifter or fine mesh strainer
Instructions on How to Make Chocolate Buttercream Frosting from Scratch
Sift cocoa powder into a large mixing bowl. Push any clumps through the sifter or toss. Add softened butter and cream together until smooth and creamy.
Add in the confectioner’s sugar and milk in five additions, making sure to combine well in between each addition. Use a rubber spatula and clean down the sides of the bowl as needed.
Add in the vanilla extract and espresso powder and combine well. Cleaned down the sides of the bowl again and make sure everything is thoroughly combined.
If the frosting seems too wet, add a tablespoon of sugar at a time until you have the consistency you need to hold it’s form. If the frosting is too dry, add milk , about a tablespoon at a time until it is the desired consistency.
PrintChocolate Buttercream Frosting from Scratch
This Chocolate Buttercream Frosting from Scratch is so smooth and creamy. It’s super chocolaty with a hint of coffee to bring out the fullness of the chocolate flavor.
I’ve never been a huge fan of chocolate cake and frosting, but THIS frosting paired with my Classic Moist Chocolate Cake recipe is the best that I have had!
- Prep Time: 10 minutes
- Cook Time: none
- Total Time: 10 minutes
- Category: Frosting
Ingredients
- 1-1/2 cups (338 grams) butter, softened
- 1 cup (75 grams) unsweetened cocoa, sifted
- 5 cups ( 600 grams) confectioners’ sugar, sifted
- 1/2 cup (240 ml) milk
- 2 teaspoons (5 ml) vanilla extract
- 1/2 teaspoon (1 gram) espresso powder
Instructions
- Sift cocoa powder into a large mixing bowl. Push any clumps through the sifter or toss. Add softened butter and cream together until smooth and creamy.
- Add in the confectioner’s sugar and milk in five additions, making sure to combine well in between each addition. Use a rubber spatula and clean down the sides of the bowl as needed.
- Add in the vanilla extract and espresso powder and combine well. Cleaned down the sides of the bowl again and make sure everything is thoroughly combined.
- If the frosting seems too wet, add a tablespoon of sugar at a time until you have the consistency you need to hold its form. If the frosting is too dry, add milk, about a tablespoon at a time until it is the desired consistency.
Notes
Frosting will generously cover a two-layer 9″ round cake.
Try this with my Classic Moist Chocolate Cake recipe! It’s so good! https://whiskingupyum.com/classic-moist-chocolate-cake/
Leave a Reply