Chocolate Buttercream

This is a very rich frosting that isn't too sweet. I use to frost cakes as well as pipe onto cupcakes. It pairs really well with yellow cake. I use less milk if I'm going to pipe it on cupcakes, so the consistency is firmer. You can lightly frost 24 cupcakes or liberally frost 12 with this recipe.

Yield: 1 serving
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  • 8 tablespoon(s) unsalted butter room temperature
  • 1/2 cup(s) cocoa powder
  • 1 cup(s) powdered sugar
  • 1/4 cup(s) 2% milk


  1. In a stand mixer or using a hand mixer, beat butter on high until it's soft, about 30 seconds until soft.

  2. Add cocoa powder and powdered sugar and beat until incorporated

  3. Add the milk a little at a time as you mix. Stop when you get to your desired consistency -- the more milk you add, the softer it will be.

  4. Once you have your desired consistency, beat on high for 3 minutes.
October 2013

This recipe is a personal recipe added by chower and has not been tested or endorsed by MyRecipes.

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