Chocolate Buttercream

This recipe makes enough chocolate buttercream to frost about 12-16 cupcakes, a two-layer 6in cake or a single-layer 8in or 9in cake. For a two-layer 8in or 9in cake, increase the amount of frosting by 50% - that is, multiply all the ingredient quantities by 1.5.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

In a stand mixer fitted with the paddle attachment or using a hand-held mixer fitted with the double beaters, beat the butter for 2-3 minutes.

Step 2

Suft in the powdered sugar and whip for a further 5-7 minutes on a high speed setting until pale and fluffy.

Step 3

Sift in the cocoa powder and add the vanilla and salt. Whip until evenly combined.

Step 4

Add in the melted and cooled till warm chocolate and whip until you get a rich, fluffy chocolate buttercream with an even, deep chocolate-brown color. Your buttercream is ready to use.