This chocolate buttercream frosting recipe originally came from the side of a powdered sugar box (I really don’t remember which one), but it’s also the one that my family has used for years. It’s the same one my mom used to make for me when it was my birthday, it’s the one she still uses today, and also the one my grandmother used.
I very rarely make a cake with layers. I try not to eat *too* much sugar (I eat lots of sugar), and my husband won’t eat frosting at all. I’ve always wanted to master the art of baking a cake, but without frosting there’s not many decorating options.
When my son’s third birthday came around, I wanted to try my hand at layer cakes once more. The last layer cake I made was a complete disaster. I made vanilla buttercream frosting and chocolate cake. I thought I could improve the recipe (HA!) by adding a little more milk to make it smoother. I ended up getting the frosting too thin, the chocolate cake shown through, and it looked like it was glopped on and running down the side. Very embarrassing!
Two years later, I decided to give it another try. I decided to stick with the recipe this time and not put too much milk in it. And guess what? It actually worked! (Imagine that)
What’s Inside?
- Powdered Sugar
- Coco Powder (Preferably dutch process)
- Butter
- Milk
How to Make:
In a medium bowl, whisk together the powdered sugar and the coco powder.
Using a separate, large bowl add the stick of butter and 1 cup of the sugar/coco powder mix. Cream them together at low-medium speed with an electric hand mixer. This may take a couple of minutes, if it seems like the mixture is too dry and they will never “cream”, keep at it!
Once the mixture has creamed, add in the milk and the sugar/coco powder mixture, alternating the two until everything has been throughly mixed together.
Before you put this frosting on any baked goods, be sure it has cooled off, other wise it will melt the frosting and will make a mess. I may or may not have done this before.
Hope you enjoy!
Equipment Needed (affiliate links):
PrintChocolate Buttercream Frosting
Classic Buttercream frosting with chocolate
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Category: dessert
- Method: mixing
- Cuisine: american
Ingredients
- 3/4 cup Cocoa Powder Dutch Process is preferred
- 4 cups Powdered Sugar
- 1 stick (1/2 cup) Butter Softened
- 3–4 tbsp Milk
Instructions
- In a medium bowl, mix together the powdered sugar and coco powder.
- In a large bowl, cream the butter and 1 cup of the powdered sugar/coco powder mixture. This can take a couple of minutes, even if it seems dry at first, it will eventually cream together.
- After this has creamed, slowly add in the milk and the rest of the sugar/coco poweder mixture, alternating between the two until everything has creamed together.
- If you plan on adding it to any baked goods, make sure that they are cooled off enough to where it won’t melt the frosting.
- Enjoy!
Ok, since you’ve read this far, you deserve to see the awful layer cake that I made 2 years ago. Here it is, in all it’s unedited glory. You’re welcome.
