Chocolate Buttercream
This is a lovely and simple to make chocolate frosting for cupcakes, fillings and cakes. This is a small portion perfect for a dozen cupcakes but can easily be increased. Also known as American buttercream, icing, frosting, and filling this chocolate icing is easy to make and wonderful for all kinds of cakes. You can add up the amount of chocolate or make it with less to suit your taste!
Servings: 12
Ingredients
- 1 cup (125g) powdered sugar
- ΒΌ cup (56g) softened unsalted butter
- 2 tbs (10g) powdered cocoa
- 1-3 tsp (5-15mL) cream or milk
Instructions
- Cream butter and add in sugar slowly on low speed. This will prevent gritty frosting.
- Add in cocoa. Mix on low until fluffy.
- Add cream (or milk) one teaspoon at a time mixing on low until desired consistency.
Notes
If desired, add just a teaspoon of cocoa powder at a time and taste between additions to get flavor of chocolate you desire. You may wish to add more than recipe calls for to get the perfect chocolate frosting for you!
This will ice one 6" cake, the top of a 9x5" loaf pan or 12 cupcakes. For a two layer 6" cake or a single 9" cake, double the recipe.
You can use shortening or margarine in place of butter or any combination of the three. Margarine will be much looser consistency and not recommended for layering cakes. Shortening will help develop a nice crust and is often used in hot weather as it melts at a higher temperature.
Nutrition
Calories: 75 kcal | Carbohydrates: 10.5 g | Fat: 3.8 g | Saturated Fat: 2.3 g | Fiber: 0.3 g