Chocolate 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
Units
Scale
- 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/