Chocolate buttercream is the best. It goes with almost any baked good! From a cupcake to macarons! The process of “testing” this earlier today was so fun! I actually started out with adding only 1 cup of the sugar to see what it would be like and it was really…. Bad. So I added more, then realized that the sugar is what makes the frosting increase – so the more sugar, the more frosting! You can replace the heavy whipping cream with milk! I then realized that salt cuts the sweetness, so add as much sugar desired!
You can use a stand mixer with a fitted paddle attachment or you can use a hand mixer.
This can frost 20 cupcakes…
Or a two layer cake…
Or even some brownies!!!
1 cup of butter, slightly softened
3 cups of powdered sugar
1 teaspoon vanilla extract
1 teaspoon heavy whipping cream. (You may need more)
½ cup of cocoa powder
- Cream together the butter and powdered sugar; to avoid powdery explosions add powdered sugar ½ cup at a time.
- Beat in cocoa powder.
- The mixture will be a bit dry and un-frosting like so add 1 teaspoon of heavy whipping cream to ‘loosen’ it up. You might need more. Then beat in the vanilla extract.
Enjoy! Comment how it went, or with any questions! 🙂