This creamy Chocolate Buttercream Frosting recipe is so rich, smooth, fluffy, and perfect for frosting on top of your favorite cakes, cupcakes, and cookies! Ready in just 5 minutes, you will be licking the bowl in no time.
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Instructions
Using a stand mixer or hand mixer, beat butter, cocoa powder, vanilla and salt together until smooth in a large bowl. Add powdered sugar in two additions, beating until smooth each time, scraping the sides of the bowl as needed.
Slowly beat in milk, a tablespoon or two at at a time, until frosting reaches desired consistency. Frosting should be light and fluffy and easily spreadable.
Use frosting as desired!
Notes
Storing: If you use evaporated milk, you can store this buttercream at room temperature for 3 days. If you use whole milk, refrigerate any leftover buttercream.Freezing: If you want to make this way ahead of time, you can freeze it in a freezer-safe container for up to three months. Thaw it overnight in the refrigerator and then bring it to room temperature on the counter. Beat it again, with a hand mixer or stand mixer, before frosting your favorite treats.