Chocolate Buttercream Frosting

Chocolate cake in a rectangular white dish, topped with chocolate buttercream and sprinkles. A bowl of additional sprinkles is in the background.

Prep Time 10

Cook Time 0

Total Time 10

Servings servings

Ingredients

Instructions

In the bowl of a hand or stand mixer, beat the softened butter until creamy and smooth.
Add the sifted cocoa powder and espresso powder to the butter and mix until well combined.
Gradually add the powdered sugar, alternating with the milk, and continue to beat until the frosting is smooth and fluffy.
Stir in the vanilla extract and a pinch of salt, and beat for an additional 1-2 minutes until the frosting is light and creamy.
Once your baked goods have cooled, spread or pipe chocolate espresso buttercream as your recipe suggests.

Notes

Must-know tip: Espresso powder has a strong flavor, so don’t add too much. A little goes a long way.

Make the frosting thicker or thinner: If the frosting is too thick, add a little more milk. If it's too thin, add more powdered sugar. Adjust until you reach your desired consistency.

For best results: Ensure your baked goods are completely cool before frosting. If needed, refrigerate the cake for a short time before applying.

Storage: Store buttercream in an airtight container at room temperature (below 70°F / 21°C) for up to 2 days, in the refrigerator for up to a week, or in the freezer for up to 3 months. Before using, bring it to room temperature and rewhip to restore texture.

Nutrition