Chocolate Buttercream Frosting
This is a chocolate American buttercream frosting and will cover an 8" round cake with two layers. For 12-14 cupcakes, halve the recipe.
- 2 lb sifted powdered sugar (907 g)
- 1/2 cup cocoa powder (45 g)
- 4 sticks room temperature butter (450 g)
- 1/2 cup milk (125 ml)
- 1 tablespoon vanilla
In a large bowl, sift the powdered sugar. Then add the cocoa powder and set it aside.
Beat the room-temperature butter on medium-high (4-6) for about 6-7 minutes or until the butter is lighter in color and the consistency of mayonnaise. Scrape down the bowl occasionally with a rubber spatula.
Next, lower the mixer speed to low (1) scoop the sifted powdered sugar into the bowl a bit at a time.
When you have about half of the powdered sugar, add half of the milk.
Then add the remaining powdered sugar and the rest of the milk.
Add the vanilla.
Turn the mixer to medium speed (4-6) and beat for at least two minutes. The frosting will appear light, but it will darken as it sits.