This recipe is for a basic Chocolate Butter Cream Frosting. This recipe will yield enough for 2 nine inch cake layers or one dozen cupcakes.
Ingredients
- 1/2 lb unsalted butter (2 sticks)
- 3 cups powdered sugar
- 1/2 cup unsweetened cocoa powder
- 3 tbsp heavy (whipping) cream or milk
- 1/4 tsp kosher salt
- 2 tsp vanilla extract
Instructions
- Gather all ingredients before starting recipe.
- Beat 1/2 lb unsalted butter at room temperature with a hand mixer on high until light and fluffy, about 2-3 minutes.
- Add 3 cups powdered sugar, 1/2 cup unsweetened cocoa powder, 3 tbsp heavy (whipping) cream1/4 tsp kosher salt and 2 tsp vanilla extract.
- Beat at low speed for 30 seconds, then increase to high speed and beat for a full minute. Add more sugar if the mixture appears thin, or more cream if the mixture appears thick.
- Use immediately on cooled cake or cupcakes or cover tightly and refrigerate until ready to use. The frosting can be stored in the refrigerator for up to 3 months.
