To make chocolate buttercream frosting from scratch for cakes and cupcakes, you will need the following ingredients:
Ingredients:
- 1 cup (2 sticks) unsalted butter, softened
- 3-4 cups powdered sugar
- 1/2 cup unsweetened cocoa powder
- 1/4 cup milk or heavy cream
- 1 teaspoon vanilla extract
- Pinch of salt
Here are the steps to make the chocolate buttercream frosting:
In a large bowl, cream the softened butter until it becomes smooth and creamy. You can use an electric mixer or a stand mixer fitted with the paddle attachment for this step.
Gradually add the powdered sugar to the butter, about 1 cup at a time, mixing well after each addition. Start with 3 cups of powdered sugar and add more if needed to reach the desired sweetness and consistency.
Add the cocoa powder to the bowl and mix until well combined with the butter and sugar mixture. Scrape down the sides of the bowl to ensure everything is incorporated.
Pour in the milk or heavy cream and vanilla extract. Mix on low speed at first to prevent any splattering, then increase the speed to medium-high and beat until the frosting is fluffy and smooth. If the frosting appears too thick, add more milk or cream, a tablespoon at a time, until the desired consistency is achieved.
Taste the frosting and add a pinch of salt if desired. Salt helps to balance the sweetness and enhance the chocolate flavor.
Continue to beat the frosting for an additional minute or two to ensure it is well combined and fluffy.
Your homemade chocolate buttercream frosting is now ready to be used for frosting cakes or cupcakes. You can store any leftovers in an airtight container at room temperature for a few days or refrigerate for longer shelf life. Before using the chilled frosting, allow it to come to room temperature and give it a quick mix to regain its creamy consistency.