For every special event, this rich chocolate buttercream icing is a favorite. It is simple, creamy, and rich.
| Prep Time: | 10 mins |
| Total Time: | 10 mins |
| Servings: | 24 |
| Yield: | 24 servings |
Ingredients
- 5 cups powdered sugar
- ¾ cup unsweetened cocoa powder
- 1 cup unsalted butter, softened
- 2 teaspoons vanilla extract
- 5 tablespoons whipping cream, or more as needed
Instructions
- Combine powdered sugar and cocoa powder in a large bowl. Add butter and mix with an electric mixer until crumbly. Slowly add whipping cream and mix until frosting comes together. Add vanilla extract and mix to the desired texture, adding more whipping cream, 1 tablespoon at a time, if frosting is too thick.
- This is enough frosting for 24 cupcakes or a 9×13-inch cake.
Nutrition Facts
| Calories | 187 kcal |
| Carbohydrate | 28 g |
| Cholesterol | 25 mg |
| Dietary Fiber | 1 g |
| Protein | 1 g |
| Saturated Fat | 6 g |
| Sodium | 3 mg |
| Sugars | 26 g |
| Fat | 9 g |
| Unsaturated Fat | 0 g |
Reviews
I really love it it’s my first time making it
Made this frosting for an Easter cake. It was a hit! The only changes I made were 1/2 cup butter and 1/2 cup shortening instead of 1 cup of butter. Also had to use milk instead of whipping cream. Made a generous amount. Will definitely make this again!
The icing tasted very good. It was not too sweet, but I added a pinch of salt to cut some of the sweetness . I did not feel that this made enough icing for 24 cupcakes. I had to make a second batch.
This is a good “Base” recipe if used as written. The reason for only three stars? It most definitely needs help. It’s cloyingly sweet. After tasting it, I immediately added a generous three-finger “pinch” of fine salt and beat the dickens out of it. Tasted it again. Much better but still needed that little something to take it over the top. Looking through my extracts, essences, flavorings and oils, I spied my tiny bottle of Caramel flavoring. It only took 1/2 teaspoon to send this frosting “To The Moon”! Oh My Gosh! Yum!