Chocolate Buttercream - Master Cookbook Recipe # 405

Name: Chocolate Buttercream - Master Cookbook Recipe # 405
Prep time: 10 min
Total time: 10 min
Yield: 1 (one) 2-layer 9-inch cake or approximately 24 cupcakes
Cuisine: Southern
Ingredients: 1 cup salted butter (room temperature); 4-1/2 cups powdered sugar; 1/2 cup unsweetened cocoa powder; 1-1/2 Tbsp cream or evaporated milk; 2 tsp vanilla extract; 1/2 tsp salt

This rich and velvety chocolate frosting is a simple but delicious upgrade to the classic buttercream. By incorporating high-quality cocoa, you get a deep chocolate flavor that is perfect for yellow, white, or double-chocolate cakes.

This is recipe #405 in Tammy’s Master Cookbook.

Prep time: 10 minTotal time: 10 min

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Ingredients

1 cup salted butter (room temperature)
4-1/2 cups powdered sugar
1/2 cup unsweetened cocoa powder
1-1/2 Tbsp cream or evaporated milk
2 tsp vanilla extract
1/2 tsp salt

Instructions

Whip the Butter: In a stand mixer fitted with the whisk attachment, beat the room-temperature butter on high speed until it is light, white, and fluffy.
Sift and Prep: Whisk the cocoa powder together with the powdered sugar in a separate bowl to ensure there are no lumps.
Mix in Sugar & Cocoa: Gradually add about 2 cups of the cocoa-sugar mixture to the butter, mixing on low speed.
Add Liquids: Pour in the cream (or evaporated milk) and the vanilla extract.
Finish: Continue adding the remaining cocoa-sugar mixture and the salt, beating until the frosting is smooth and reaches your desired consistency.

Notes

Whip the Butter: In a stand mixer fitted with the whisk attachment, beat the room-temperature butter on high speed until it is light, white, and fluffy.
Sift and Prep: Whisk the cocoa powder together with the powdered sugar in a separate bowl to ensure there are no lumps.
Mix in Sugar & Cocoa: Gradually add about 2 cups of the cocoa-sugar mixture to the butter, mixing on low speed.
Add Liquids: Pour in the cream (or evaporated milk) and the vanilla extract.
Finish: Continue adding the remaining cocoa-sugar mixture and the salt, beating until the frosting is smooth and reaches your desired consistency.