Chocolate Buttercream - Little Sunny Kitchen

Prep Time 5

Total Time 5

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, heavy cream, vanilla extract, and salt and beat 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 and beat again. If it's too thin, add powdered sugar and beat again.

This recipe makes 2.5 cups of frosting, which is enough to frost 12 cupcakes or one 9x13 inch cake.
To frost a 2-layer or a 3-layer cake, increase the ingredients by 50%.
The butter MUST be at room temperature. Take it out of the fridge about 1 hour before you start making the buttercream.
Start at Low Speed: When you add cocoa powder and powdered sugar, be sure to beat the mixture on low speed to avoid a sugar storm.
Scrape Down the Bowl as needed to make sure your buttercream is well blended.
Storing and Freezing: Store the buttercream in the fridge for up to 2 weeks. When you want to use it, allow it to come to room temperature then beat it again for a few seconds until it's smooth and creamy. You can also freeze it for up to 3 months. Thaw in the fridge, then whip again until it's creamy and fluffy, use immediately.