This chocolate buttercream frosting recipe is one you will use over and over again, it’s perfect and adapted from Add a Pinch | Robyn Stone. The quantity of this recipe is large enough for a double layer cake, 2 dozen cupcakes or a 9 x 13 slab cake.
1 1/2 sticks of unsalted butter ( 3 sticks)- at room temperature
1 cup unsweetened cocoa powder
5 cups icing sugar
1/2 cup milk
2 teaspoons pure vanilla extract
1/2 teaspoon Espresso Powder
- Add cocoa to a large bowl or bowl of stand mixer. Use a whisk to remove any lumps.
- Cream together butter and cocoa powder, scrap down the sides of the bowl at least twice through the mixing process, to ensure the ingredients are well combined.
- Add the icing sugar and milk to the cocoa mixture by adding just 1 cup of icing sugar with a few tablespoons of milk at a time. After each addition has been mixed in a little, scrap down the sides of the bowl and finish mixing, on a medium high speed for about one minute. Repeat until all the icing sugar and milk have been added.
- Add vanilla extract and espresso powder and combine well, while again scraping down the sides of the bowl.