Chocolate Buttercream Frosting
This chocolate buttercream frosting is rich, decadent, and full of deep chocolate flavor, thanks to the addition of two cocoa powders.
Servings: 24
Calories: 152kcal
Ingredients
- 3 ½ cups powdered sugar
- ½ cup OliveNation 22/24 fat Dutched cocoa powder
- 1 tablespoon dark cocoa powder
- 2 sticks butter room temperature
- 2 teaspoon Singing Dog Vanilla extract
- ⅛ teaspoon salt
- 5 tbsp heavy cream
Instructions
- Cream the butter on high in a large mixing bowl or stand mixer with the paddle attachment for about 90 seconds until creamy.
- Add the vanilla extract and salt and mix on low speed until just combined.
- Gradually add the powdered sugar, mixing on low until combined.
- Add 2 tablespoons of heavy cream and mix until combined.
- Add both cocoa powders and mix on low. Then, increase to medium and continue mixing until combined.
- Add 2 more tablespoons of heavy cream and mix for 2 minutes or until you reach your desired consistency. Adjust with more cream to thin out the frosting if necessary.
- This recipe will frost 24 cupcakes, a double 8-inch cake or 9x13 cake. For 12 cupcakes or a cheesecake, cut the recipe in half.
Notes
Storage
- Store for up to 3 days at room temperature in an airtight container.
- Refrigerate for up to a week in an airtight container.
- Freeze for up to 3 months in an airtight container. Defrost in the refrigerator overnight.
- Whip the frosting again before using it.
- Your butter should be fully softened but not warm for the best frosting results.
- Sifting your powdered sugar ensures even mixing and a smooth texture.
- Adjust your frosting with very, VERY small amounts of heavy cream. You can always add more, but you can never remove it.
Nutrition
Calories: 152kcal | Carbohydrates: 19g | Protein: 1g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 24mg | Sodium: 74mg | Potassium: 36mg | Fiber: 1g | Sugar: 17g | Vitamin A: 281IU | Vitamin C: 0.02mg | Calcium: 7mg | Iron: 0.3mg
