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A rich, creamy chocolate buttercream whipped from softened butter, cocoa, and vanilla, balanced with powdered sugar and a splash of cream for a light, fluffy spread. Perfect for topping cakes and cupcakes with deep chocolate flavor and just-right sweetness.
Add softened butter to the bowl of a stand mixer fitted with the whisk attachment (or a large bowl with a hand mixer) and beat on high until light and fluffy, a few minutes.
Reduce speed to low and gradually add cocoa powder and powdered sugar until incorporated, scraping the bowl as needed.
Add vanilla extract and 3 tablespoons of heavy cream.
Increase speed to medium and whip until light and fluffy.
If the frosting is too stiff, add the remaining cream as needed to reach a spreadable consistency.
Use immediately to frost cakes or cupcakes, or store as directed.
This is a recipe preview shared on Recipio. Click "View Original Recipe" above for the complete instructions.
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