Ingredients
- 1 cup (225 g) unsalted butter, softened to room temperature
- 2 ½ cups (300 g) powdered sugar, sifted
- ½ cup (50 g) unsweetened cocoa powder, sifted
- 2–3 tbsp heavy cream or milk
- 1 tsp vanilla extract
- Pinch of salt (balances the sweetness)
Instructions
1️⃣ Beat the Butter:
In a large bowl, beat butter using a hand or stand mixer for 2–3 minutes, until light and creamy.
(This step is key for smooth, fluffy frosting!)
2️⃣ Add Dry Ingredients:
Sift in powdered sugar and cocoa powder.
Beat on low speed at first to avoid a sugar cloud, then increase to medium speed.
3️⃣ Add Vanilla & Cream:
Add vanilla, salt, and 2 tablespoons of heavy cream.
Beat for another 2–3 minutes until light, silky, and spreadable.
If it’s too thick, add another tablespoon of cream or milk.
4️⃣ Taste & Adjust:
For deeper chocolate flavor, add 1 more tablespoon of cocoa powder.
For extra sweetness, add a bit more powdered sugar.
Tips for Perfect Buttercream
Use room temperature butter — too cold = stiff, too soft = greasy.
Sift cocoa and sugar to prevent lumps.
Beat longer than you think — aeration gives that fluffy bakery-style texture.
Chill for 10 minutes if it feels too soft to pipe.
Flavor Variations
Mocha Buttercream: Add 1 tsp instant coffee dissolved in 1 tbsp hot water.
Mexican Chocolate: Add a pinch of cinnamon and cayenne pepper.
Salted Chocolate: Sprinkle sea salt flakes on top after frosting — divine!
Storage
- Store in an airtight container at room temp for 1 day, or in the fridge for up to 1 week.
- Bring to room temp and re-whip before using.
- Freeze up to 2 months — thaw and beat again to restore texture.