Chocolate Buttercream

By Sally's Baking Recipes · 10 min

Ingredients

Instructions

1. Beat the softened butter on medium speed with a paddle or whisk attachment until creamy, about 2 minutes.
2. Add the confectioners' sugar, cocoa powder, cream, salt and vanilla.
3. Beat on low speed for 30 seconds, then on high speed for 1 full minute.
4. If too thin, add 1/4 cup more confectioners' sugar or cocoa powder; if too thick, add 1 more tablespoon of cream.
5. Taste and beat in another pinch of salt if you like.
6. Use right away, or store covered in the fridge up to 1 week or in the freezer up to 3 months.
7. To use after freezing, thaw in the fridge, then beat on medium speed for a few seconds until creamy; add a splash of cream or milk if it needs thinning.

Summarized from Sally's Baking Recipes's video. Watch it for the details.

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