Description
This rich and creamy chocolate frosting is perfect for cakes and cupcakes.
Ingredients
Scale
- 1 cup unsalted butter (softened to room temperature)
- ½ cup unsweetened cocoa powder (I prefer Ghirardelli or Hershey’s)
- 2 tsp vanilla extract
- 1 tsp espresso powder (optional but recommended)
- ⅛ tsp salt
- 3½ cups powdered sugar (do not use granulated)
- 3–5 tbsp heavy whipping cream (half and half or whole milk also work, room temperature)
Instructions
- With a handheld mixer (or stand mixer fitted with a whisk or paddle attachment), beat butter on medium speed for about 2 minutes or until creamy and lightened in color, scraping down the bowl as needed.
- Add cocoa powder, vanilla extract, salt, and espresso powder (if using) until combined and smooth.
- Add in powdered sugar, 1 cup at a time, until sugar is incorporated, scraping down the bowl several times to ensure everything is well blended.
- Slowly beat in 3 tbsp of heavy cream, increasing speed to high and beating for 1 more minute until frosting reaches desired consistency.
- Add in more heavy cream, 1 tbsp at a time, only if necessary. Frosting should be light and fluffy, and easily spreadable, but hold its shape if spreading, or a little stiffer and does not fall if piping.
- Use as desired for cupcakes or cake right away or store for later.
Notes
- This frosting can be adjusted by varying the amount of cream for your preferred consistency.
- Store any leftover frosting in an airtight container in the refrigerator for up to a week.
- Prep Time: 10 minutes
- Category: Dessert
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 25g
- Sodium: 60mg
- Fat: 10g
- Saturated Fat: 6g
- Carbohydrates: 30g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 30mg