Chocolate Buttercream (Cocoa)

This is my favourite chocolate buttercream recipe. It’s incredibly rich, creamy, silky, smooth and easy to work with for decorating cakes and cupcakes.

1 cup unsalted butter, softened to room temperature (230 g)
3½ cups confectioners’ sugar (420 g)
½ cup unsweetened natural or Dutch-process cocoa powder (45 g)
3 Tbsp. heavy cream (45 mL)
¼ tsp. kosher salt
2 tsp. pure vanilla extract

With a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter on medium speed until creamy - about 2 minutes. Add confectioners’ sugar, cocoa powder, heavy cream, salt, and vanilla extract.

Beat on low speed for 30 seconds, then increase to high speed and beat for 1 full minute. Add ¼ cup more confectioners’ sugar or cocoa powder if frosting is too thin or another Tbsp. of cream if frosting is too thick.

Cover tightly and store for up to 1 week in the refrigerator or up to 3 months in the freezer. After freezing, thaw in the refrigerator then beat the frosting for a few seconds to make it creamy again.

Makes enough to frost 12-16 cupcakes or one 9x13" sheet cake.