Ingredients
- 1 cup unsalted butter softened
- 3 cups powdered sugar sifted
- ⅔ cup cocoa powder sifted
- 1 ½ teaspoons vanilla extract
- ⅛ teaspoon kosher salt
- ¼ cup heavy cream
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Instructions
- Put 1 cup of powdered sugar and softened butter in a large bowl (or in the bowl of an electric stand mixer) Using the whisk attachment, mix until everything is mixed, scrape the bowl, and do it again, adding 1 cup of sugar at a time until all the sugar is used up. After adding all of the sugar, turn the speed up to medium-high and whip for about 5 minutes, until the mixture is pale and fluffy, scraping the bowl as needed.
- Blend for 1 minute on low with the cocoa powder, vanilla, and salt. Pour in the heavy cream slowly as you mix.
- Once the ingredients are mostly mixed, turn off the mixer and scrape the bowl’s sides and bottom.
- Whip buttercream on medium-high speed for 4 to 5 minutes, until it is smooth, light, and fluffy.
Notes
This recipe makes about 2.5 to 3 cups of frosting, which is enough to pipe on 16 to 18 cupcakes or fill and frost a 6-inch cake with three layers. If you need enough to decorate anything bigger than a 6-inch cake, double or triple the recipe.
Advanced Preparation: You can make buttercream frosting up to 3 days ahead of time. After whipping the frosting, put it in a container that won’t let air in and seal it. Put them in the fridge until you’re ready to use them. When you are, bring them to room temperature and mix well before frosting.
To Freeze: Buttercream frosting can be frozen for two to three months in a container that can go in the freezer. When you’re ready to use the frosting, let it thaw in the fridge overnight. The next day, bring it to room temperature and mix it well before you use it.
- Prep Time: 10 minutes
- Category: Dessert,
- Cuisine: American
Nutrition
- Serving Size: 16
- Calories: 211kcal
- Sugar: 22g
- Sodium: 22mg
- Fat: 13g
- Saturated Fat: 8g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 36mg