Chocolate Buttercream Frosting
  • 2 sticks (16 tablespoons) salted butter, room temperature
  • ⅔ cups cocoa powder
  • 6-7 cups powdered sugar
  • 6-8 tablespoons milk or cream
  1. Beat butter with a mixer (I use my KitchenAid with the paddle attachment).
  2. Using a fine mesh sieve, add the cocoa powder to the butter. (The sieve prevents the cocoa from getting lumpy.)
  3. Gradually work in the powdered sugar, alternating with the milk/cream and beating well after each addition. I put a range for the powdered sugar and milk/cream measurements. Start with 6 cups and 6 tablespoons each, then add more powdered sugar if the frosting is too thin, or more milk/cream if it is too thick. Frosting should be a spreading consistency that still holds its shape.
This makes enough frosting for a 2-layer 8- or 9-inch cake, with a little leftover.
Recipe by This Week for Dinner at