• Grace Grogan

Heavenly Chocolate Buttercream | Grace's Messy Kitchen

Classic vanilla American buttercream is great and all, but as a chocoholic myself, I prefer rich, fluffy, tempting chocolate buttercream. This recipe only takes a few minutes to whip up, and is a big enough batch for most cakes. As a cake decorator, I can say for certain that this recipe won't disappoint!


Let's get baking!!!


Equipment needed: Stand mixer fitted with paddle attachment (or handheld beaters work just fine as well), measuring cups, measuring spoons, and a rubber spatula.


Time: 15 minutes


Ingredients:

  • 7 1/2 cups powdered sugar

  • 3 tsp. vanilla extract

  • 1 1/2 cups butter, room temperature

  • 6 to 10 tbsp milk or water, depending on desired consistency

  • 1/2 cup plus 2 tbsp. cocoa powder

Directions:

  1. whip the butter on high speed for two minutes (until super light and airy)

  2. add the powdered sugar, vanilla, and half the water/milk. Turn the mixer on low speed and gradually increase the speed until there is no risk of powdered sugar flying everywhere. Add the cocoa powder and the remaining water and begin mixing again on low speed until just combined.

  3. Increase mixer speed to medium high and then high. Whip the buttercream for at least 5 minutes so it is light, airy, and easy to work with. Remember to add more water if icing consistency is too stiff.

  4. Enjoy using this icing recipe on your baked items!!!


I hope you guys enjoyed making this recipe as much as I did! As an experienced baker, it has taken me a long time to create the perfect fool-proof icing recipe. If you guys make this recipe, make sure to tag me on Instagram using the hashtag #gracesmessykitchen to be featured on my Instagram page @graces_messy_kitchen . Happy baking!





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