Description
Perfect for a small cake or cupcakes, this small batch chocolate buttercream frosting has rich chocolate flavor and is smooth and spreadable.
Ingredients
Scale
- 8 tablespoons (113 grams) of unsalted butter, room temperature
- 3 cups (345 grams) of powdered sugar
- ⅔ cup (60 grams) of your favorite cocoa powder(s) (I use a mix of black, unsweetened, and natural cocoa powders)
- ⅔ cup (160 grams) heavy cream
- 2 teaspoons vanilla extract
- ¼ teaspoon of kosher salt
Instructions
- In the bowl of your stand mixer, combine your unsalted butter, powdered sugar, cocoa powder(s), vanilla extract, heavy cream, and salt. Start mixing on a low setting in short spurts to incorporate and avoid powder flying everywhere. Then increase speed and beat for another 5 minutes.
- Once happy with flavor, use a spatula to smooth the frosting. Drag the spatula from the middle of your bowl to its edges, watching as the tears and bubbles in your buttercream disappear. Spend 3-4 minutes doing these motions to achieve nice, smooth frosting. If the frosting is too thick to easily spread it, add one tablespoon of heavy cream at a time into your bowl. If too thick, add ¼ cup of powdered sugar and mix.
- Once the consistency is smooth, transfer the frosting to a piping bag fitted with a tip of your choice.
Notes
- This frosting recipe provides enough buttercream to decorate 12 cupcakes, a 2-layer 6" cake, or lightly coat a 2-layer 8" or 9" cake. Increase as needed.
- The nutritional values are approximate and can vary based on specific ingredient brands and measurements.
- Prep Time: 5 minutes
- Category: Dessert
- Method: American
Nutrition
- Calories: 220 kcal
- Sugar: 30.7 grams
- Sodium: 50 mg
- Fat: 11.8 grams
- Saturated Fat: 7.0 grams
- Unsaturated Fat: 4.2 grams
- Trans Fat: Negligible
- Carbohydrates: 32.1 grams
- Fiber: 0.9 grams
- Protein: 1.0 gram
- Cholesterol: 35 mg