Chocolate Buttercream Frosting for Cookies
4 cups
This recipe for Chocolate Buttercream creates a frosting that's creamy, super chocolaty, and firms up just right for a cookie tray. It's the perfect finishing touch for your favorite cookies and it's so simple to make - perfect for kids!
Equipment
Hand or stand mixer
Ingredients
- 1 cup unsalted butter softened to room temperature
- 3 cups powdered sugar
- ½ cup unsweetened natural cocoa powder
- 2 teaspoons pure vanilla extract
- ⅛ teaspoon salt
Instructions
- In a large bowl using a hand mixer, or using a stand mixer that’s fitted with a whisk or a paddle attachment. Beat the butter at medium speed for 1 minute until creamy.
- Decrease the speed to low, and gradually add the powdered sugar, cocoa powder, vanilla extract, and salt and beat again. Stop the mixer, scrape the bottom of the bowl with a silicone spatula, and run it again.
- When the sugar is mixed in, increase the speed to high and beat for 3 minutes.
- If the frosting is too thick, add cream or milk and beat again. If it’s too thin, add powdered sugar and beat again.
Notes
- Make sure your butter is at room temperature - not melted or too hard - for the smoothest frosting.
- Sifting your powdered sugar and cocoa powder gives a smooth, lump-free buttercream.
- If your frosting feels too thick, you can add a bit of milk or cream to make it just right.
- Beat your buttercream for the full 3 minutes to get that fluffy texture.
- If you're not using your frosting right away, store it in an airtight container in the fridge. Let it reach room temperature and give it a quick mix before frosting your cookies when you're ready to use it.
Nutrition
Serving: 1cup | Calories: 787kcal | Carbohydrates: 96g | Protein: 3g | Fat: 48g | Saturated Fat: 30g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 2g | Cholesterol: 122mg | Sodium: 83mg | Potassium: 182mg | Fiber: 4g | Sugar: 88g | Vitamin A: 1418IU | Calcium: 29mg | Iron: 2mg