Chocolate buttercream is so simple and versatile. It can be used for cakes, cupcakes, frosting on brownies or cookies- the perfect light, fluffy, slightly salty and sweet, chocolatey topping for all things.
This is my go-to recipe for chocolate frosting. I use it for everything. This recipe will frost one three layer 9 inch cake, or 24 cupcakes.
1 cup butter, room temperature
4.5 – 5 cups powdered sugar
1/2 teaspoon salt
1 teaspoon pure vanilla extract
1/4 cup cocoa powder
1/2 cup (maybe a tad more depending on desired consistency) heavy whipping cream
Cream butter in mixer on medium high speed for 2 minutes until light and fluffy. Add salt, vanilla, and cocoa powder. With mixer on low, slowly add powdered sugar. Mixture will be thick. Slowly add heavy whipping cream until you get the consistency you like. Whip on medium high speed for an additional 2 minutes and then use.