Chocolate Buttercream Frosting

 

Chocolate Buttercream Frosting By The Righteous Kitchen

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This is my go to recipe, for Chocolate Buttercream Frosting. If you make one batch, at a time, it's dump and go. The trick to this recipe is to sift the dry ingredients, so the cocoa powder doesn't clump. Also, don't overmix, to avoid those dreaded air bubbles. If you end up with air bubbles, watch my demonstration video. I have a neat hack, to make those bubbles disappear.

I make 1 batch of frosting, per each cake layer, to allow for decorating.

Hershey's Chocolate Cake is a family favorite. It goes well with this Chocolate Buttercream recipe or Hershey's Chocolate Frosting. 

Pro tip: For the smoothest frosting, with no air bubbles; microwave a cup or so of frosting. No need to measure. Stir the melted frosting back into the batch. The bubbles will disappear, and you will have a smooth, frosted cake.

CHOCOLATE BUTTERCREAM FROSTING

INGREDIENTS:
6 Tablespoons butter, softened
3/4 Cup cocoa powder
2 2/3 Cups powdered sugar
Dash salt
1 Teaspoon vanilla
Up to 5 Tablespoons whole milk

DIRECTIONS:
Place softened butter in a mixing bowl. Sift cocoa powder, powdered sugar, and salt over mixing bowl. Using the wire whip attachment, mix on low. Add vanilla. If using a KitchenAid mixer, increase the mixing speed to 3. Add milk a tablespoon at a time, until a smooth, spreadable consistency. Don't overmix, as this will cause air bubbles to form, in the frosting. Make 1 batch of frosting per each (8" or 9") cake layer. Store in an airtight container, until ready to use. 

One complete batch of this Chocolate Buttercream Frosting contains approximately 1640 calories, 12g protein, 310g carbohydrates, and 74g fat (46g saturated). It also delivers 480mg sodium, 24g fiber, and 270g sugar, providing an incredibly rich, sweet, and decadent structural coating sufficient to frost one standard 8" or 9" cake layer. Makes 18.8 ounces frosting.

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