Ingredients
Scale
1 cup unsalted room-temperature butter
3 1/2 cups powdered sugar (spooned and leveled)
1 teaspoonful vanilla extract
1/8 teaspoonful salt
3/4 cup 100% cocoa powder (spooned and leveled)
1/3 cup heavy whipping cream
Instructions
- Beat the butter on medium speed in a stand mixer fitted with a paddle attachment until fluffy and light in color.
- With the mixer on low speed, slowly add the powdered sugar, 1 cup at a time. Ensure each cup fully incorporates before adding the next. Stop to scrape down the sides and bottom of the bowl as necessary.
- Add the vanilla extract and salt and mix on medium speed until incorporated.
- Slowly add the cocoa powder while mixing on low speed until incorporated.
- Slowly add the heavy whipping cream, and mix on low speed until incorporated.
- Increase the speed to medium and whip until light and fluffy.
Notes
- Overmixing your buttercream can introduce air bubbles. You can use your spatula to smooth out the bubbles by gently scraping back and forth to push the bubbles out.
- You can add more or less heavy whipping cream to alter the consistency of the icing. This recipe makes a medium consistency buttercream, perfect for frosting cakes and cupcakes.
- Prep Time: 5-10 minutes
- Cook Time: 5-10 minutes
- Category: Sweet Treats