Milk Chocolate Buttercream Frosting
This easy one-bowl milk chocolate buttercream frosting is silky and made with cocoa powder. The best chocolate icing for cakes and cupcakes!
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Servings: 24
Calories: 144kcal
Ingredients
- 1 cup salted butter* softened*
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 3 tablespoons heavy whipping cream*
- 3 1/2 cups powdered sugar
- 1/2 cup unsweetened cocoa powder
Instructions
- In a large bowl, mix together the softened butter, vanilla extract, and almond extract.
- Then add in the heavy whipping cream and mix well.
- Add in the powdered sugar and cocoa powder, and whisk everything together until the frosting is silky smooth, creamy, and easily spreadable with no grittiness.
- You'll end up with a very smooth, creamy, chocolate buttercream frosting that's perfect for cake decorating, piping onto cupcakes, and more. Not to mention, it tastes really delicious.
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Notes
*You can soften butter by letting it sit out for a little bit before mixing up the frosting, or you can pop it in the microwave for a few seconds (just don't let it melt).
Does buttercream frosting need to be refrigerated?
We usually let our cupcakes or cakes with buttercream icing sit out of the fridge for 2-3 days max. However, if you were to add cream cheese to your frosting, then it would need to be kept in the refrigerator.
Nutrition
Serving: 1g | Calories: 144kcal | Carbohydrates: 17g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Cholesterol: 22mg | Sodium: 62mg | Sugar: 16g
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