Small Batch Chocolate Buttercream Frosting Recipe
This 10 minute frosting pairs beautifully with almost any dessert. This recipe is rich and creamy, and very easy to make. This is a buttercream frosting for smaller baking projects!
Print
Pin
Servings: 1 cups (approx.)
Ingredients
- 2 tablespoons unsalted butter, softened to room temperature
- 1 cup powdered sugar
- 1 tablespoon unsweetened cocoa powder
- 2 tablespoons milk or heavy cream * see notes
- ½ teaspoon pure vanilla extract
Instructions
- In a medium mixing bowl, cream butter to lighten and aerate it slightly. Sift powdered sugar and cocoa powder over the butter. Mix everything together until you get a dry, crumbly mixture.
- Add in your milk or cream and vanilla. Mix until the dry ingredients are fully moistened and you have a dense, liquid mixture. ** see notes
- Using a mixer fitted with a paddle attachment, whip the frosting on medium high power for about 5 minutes, or until it turns a light brown color and it almost doubles in volume.
Video
Notes
* Both regular milk and heavy cream will work well as the main liquid in this frosting. I used regular milk to try to keep this frosting a little lighter. If you want a richer and fluffier frosting, use heavy cream. Just keep in mind if you use heavy cream, the frosting will whip up faster. So you won't need to beat the frosting for as long.
** If you prefer a dense frosting, you can stop here and use the frosting as is. If you want a light and fluffy frosting, continue with step 3.
Storage instructions:
To store frosting, cover with plastic wrap and keep refrigerated for up to 5 days. To use after chilling, allow the frosting to sit at room temperature for about an hour, or until it softens enough to spread.
Tried this recipe?Tag @eatsdelightfulblog or use #eatsdelightful!