Ingredients 📋
1 cup unsalted butter, at room temperature
3 1/2 cups powdered sugar, sifted
1/2 cup unsweetened cocoa powder, sifted
1/2 teaspoon salt
2 teaspoons vanilla extract
1/4 cup heavy cream
Instructions 🥣
In a large mixing bowl, beat the room temperature butter on medium speed until it becomes creamy and smooth, about 2 minutes.
Gradually add the sifted powdered sugar and cocoa powder, one cup at a time, mixing on low speed until fully incorporated.
Add the salt, vanilla extract, and heavy cream. Increase the speed to medium-high and continue to beat for 3-4 minutes until the frosting is light, fluffy, and smooth.
If the frosting is too thick, add more heavy cream, one tablespoon at a time, until you reach the desired consistency. If it’s too thin, add more powdered sugar, one tablespoon at a time.
Use immediately to frost cakes, cupcakes, or cookies. Alternatively, store in an airtight container in the refrigerator for up to one week. Before using, let it come to room temperature and re-whip for the best texture.
Time:
Prep Time: 10 minutes
Total Time: 10 minutes
Nutrition:
Calories: 250 kcal per serving
Servings: 24 (2 tablespoons each)
Enjoy your silky chocolate buttercream delight!