2 sticks (226g) unsalted butter, softened (do not soften butter in the microwave)
6 c. confectioners sugar (icing sugar) (796 grams) ** For cupcakes, I like to use 5 c. (675g) for a softer frosting
1 c. cocoa, sifted (86 grams) measure then sift
1/3 c. milk (75 grams)
2 teaspoons vanilla (8 grams)
Add butter and beat for approxiamtely 1 min. on medium speed. Add vanilla and blend into the butter. Add powdered sugar and cocoa powder. Add most of the milk. Begin beating at low speed so you won’t have a cloud of powdered sugar in your kitchen. Beat at medium speed 1 minute. Reduce speed to low and beat an additional two to three minutes, adding remaining milk as needed.
This is my favorite chocolate frosting! Recipe can easily be doubled or halved.
This recipe makes approximately 4 cups of frosting.
**Pictured is our chocolate buttercream frosting which I combed around the sides and ruffled the top with a Wilton 104 tip. The cake is our “Classic Chocolate Cake”, a scratch recipe in our Recipes section.