Simple Chocolate Buttercream

Cake isn’t really cake without frosting. Cake needs the extra flavoring and beautiful texture of frosting to take it to the next level and make it a dessert. I like this chocolate buttercream recipe because it is so simple and straight forward that it is impossible to mess up. It is also ready in under fifteen minutes, which is a huge help when I am in a time crunch. It doesn’t hurt at all, that on top of being easy to make, it is really delicious.

This frosting does double duty as a frosting and filling. If you love the combination of banana and chocolate, try it with our banana layer cake. For the Christmas season, I fill our beautiful Yule Log with this chocolate buttercream.

You can make this frosting ahead of time. Store it in an airtight container in the refrigerator for up to five days. On the day that it is needed, remove it from the refrigerator and allow it fifteen minutes to come to room temperature. Beat the frosting on high for three to five minutes until the frosting is creamy. Fill or frost your cake as needed.

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Simple Chocolate Buttercream

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Course

Dessert

Cuisine

American

Prep Time

15 minutes

Servings

8-9" layer cake MetricUS Imperial

Ingredients

• 2 cups butter unsalted, room temperature - may substitute dairy free alternative
• 3/4 cup cocoa powder sifted
• 2 tsp vanilla extract
• 3-5 cups powdered sugar sifted
• 2-4 Tbsp coffee hot, may substitute hot water

Course Dessert Cuisine American Prep Time 15 minutes Servings 8-9" layer cake MetricUS Imperial Ingredients 2 cups butter unsalted, room temperature - may substitute dairy free alternative 3/4 cup cocoa powder sifted 2 tsp vanilla extract 3-5 cups powdered sugar sifted 2-4 Tbsp coffee hot, may substitute hot water

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Instructions

1. In a stand mixer, cream butter until light and fluffy.
2. Slowly sift cocoa powder into the butter mixing on low until incorporated.
3. Add vanilla extract to the mixer bowl, mixing until incorporated.
4. Slowly add one cup of sifted powdered sugar at a time, mixing on low until incorporated and then on medium-high for one minute.
5. Continue to add cups of sifted powdered sugar until the frosting is the desired consistency. If the frosting becomes too thick, add 1 tablespoon of hot coffee at a time, to thin it out.
6. When powdered sugar is completely added, whip frosting on high until fluffy.

Recipe Notes

This Simple Chocolate Buttercream recipe is organic, gluten free and vegetarian.

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Renee Lumbreras