Chocolate Buttercream

Chocolate Buttercream

This smooth and creamy Chocolate Buttercream is perfect for frosting cakes, cupcakes, or cookies. It’s rich, chocolatey, and easy to make!

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Ingredients (Frosts an 8-9 inch cake or 12-16 cupcakes):

• 1 cup (225g) unsalted butter, softened
• 3 cups (360g) powdered sugar, sifted
• 1/2 cup (50g) unsweetened cocoa powder, sifted
• 1/4 cup (60ml) heavy cream or milk
• 1 tsp vanilla extract
• Pinch of salt

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Instructions:

1. Cream the Butter:

   • In a large bowl or stand mixer fitted with the paddle attachment, beat the softened butter on medium speed until creamy and fluffy, about 2-3 minutes.

2. Add the Dry Ingredients:

   • Gradually add the sifted powdered sugar and cocoa powder, about 1/2 cup at a time, mixing on low speed to avoid a powder cloud.

3. Incorporate the Liquids:

   • Add the heavy cream (or milk), vanilla extract, and salt. Increase the mixer speed to medium-high and beat for 3-5 minutes until the buttercream is light, fluffy, and smooth.

4. Adjust Consistency:

   • If the frosting is too thick, add more heavy cream (1 tablespoon at a time) until the desired consistency is achieved. If too thin, add more powdered sugar (1 tablespoon at a time).

5. Use or Store:

   • Use immediately to frost your dessert, or store in an airtight container at room temperature for up to 1 day or in the refrigerator for up to a week. Bring it to room temperature and re-whip before use if chilled.

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Tips and Variations:

• Chocolate Intensity: Use dark cocoa powder or Dutch-processed cocoa for a richer chocolate flavor.
• Extra Creamy: Replace half of the butter with cream cheese for a tangy twist.
• Flavored Buttercream: Add a teaspoon of coffee extract, peppermint extract, or orange zest to complement the chocolate.

Would you like suggestions for pairing this buttercream with specific cake flavors?