I finally mastered the perfect dark chocolate buttercream frosting! Not too sweet (yes, that is a thing), perfectly chocolaty and smooth! Super simple and very easy.
This batch will frost a two layer 9 inch cake or 24 cupcakes with a little leftover… and you know what? You can freeze buttercream frosting! Seriously! Pop that bit of leftover frosting in the freezer for when you have a frosting emergency… that exists right?
- 16oz Box/bag of confectioners sugar
- 1 Bar (1 cup) of softened Kerry Gold salted butter (I prefer grass-fed butter!)
- 1 Cup Hershey Special Dark cocoa powder
- 1/4 Cup milk (I use 2%)
- 1/4 Teaspoon sea salt
- In the bowl of a electric mixer (or a large bowl using a hand held mixer) place the butter and salt and whip on medium speed with the paddle attachment until fluffy, about one minute.
- Slowly add in the confectioners sugar 1/3 cup at a time, alternating with 1/3 cup of the Special Dark cocoa powder while mixer remains on slow speed.
- Once all sugar and cocoa powder are combined, stop mixer and scrape down sides and down to the bottom of the bowl with a spatula. Beat again on slow speed adding the milk a tablespoon at a time.
- Beat on high for 3 minutes until the frosting is light and creamy. Add more milk by the tablespoon as needed to smooth out and get to the your desired consistency if needed.
- Scrape down sides one more time and make sure you fold frosting, scraping the bottom of the bowl to incorporate any remaining butter. Beat one more time.
- Directly frost your cupcakes/cakes with spatula or scoop into a piping bag and frost cakes!
- Can refrigerate for 3 days until ready to use or freeze in a Ziploc bag! Allow to defrost on counter until ready to use. You may need to re-whip frosting in a mixer to regain fluff!
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