Chocolate American Buttercream

Yield:
2 cups (enough for 12 cupcakes)
Level:
Easy
Ingredients
  • 6 tablespoons unsalted butter, melted
  • 3/4 cup cocoa powder
  • 1 1/2 teaspoons vanilla extract
  • Pinch fine salt
  • 4 cups confectioners' sugar (1-pound box)
  • 6 tablespoons milk
Directions
  • Combine the butter and cocoa powder in the bowl of a stand mixer fitted with a paddle attachment (or in a large bowl if using a handheld electric mixer). Mix on low speed until combined. Add the vanilla and salt. Continue to mix on low speed, adding the sugar a cup at a time and alternating with additions of the milk. Increase the speed to medium-high and mix until smooth. Use immediately, or refrigerate in an airtight container up to 3 days. Allow to come to room temperature and mix on medium-high until smooth.


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    This recipe is featured in:

    Ultimate Baking Guide