Chocolate frosting with cocoa powder

Chocolate frosting is a delicious filling for cakes and cupcakes. You make this recipe with butter, powdered sugar, and cocoa powder.

With this recipe, you make enough frosting to decorate about one cake or 12 cupcakes.

Ingredients

Butter - for this recipe, you will need unsalted cream butter. Do you only have salted butter? Don't worry just omit the salt from the recipe.

Did you know that you can make homemade butter from heavy cream in less than 10 minutes?

Anyone who prefers not to eat dairy at all can, of course, use margarine or plant-based butter. Just keep in mind that the flavor and texture will be different.

Cocoa powder - instead of melted chocolate, you use cocoa powder for this chocolate buttercream. This provides an intense chocolate flavor and is easier to work with.

Salt - it may sound a little crazy to add salt to a sweet recipe, but believe me, it really does help the chocolate flavor!

How to make

Just like regular buttercream, you start this recipe by beating the butter until it becomes light and creamy. Then add the cocoa powder and powdered sugar.

Mix on a low setting at first to avoid having your whole kitchen covered in cocoa and sugar!

You can add other flavors, such as instant coffee, to enhance the chocolate flavor or a little vanilla sugar at this step.

Keep in mind to take the chocolate frosting out of the fridge before you want to use it. The butter hardens in the refrigerator, and you won't be able to process it.

Equipment

• A big mixing bowl.
• A kitchen scale or measuring cups.
• A hand mixer.

Storage

You can store chocolate buttercream in the refrigerator for about two weeks. Stir the cream well before use.

You can also freeze the cream. You can keep it in a freezer bag or container for about three months.

Make sure to take it out of the refrigerator or freezer in time to let it soften before you want to use it.

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