1. Beat the butter
Place the softened butter in a large bowl. Beat with an electric mixer for 3–5 minutes, until pale, smooth, and fluffy.
2. Add the cocoa
Sift the cocoa powder to remove lumps. Add it to the butter and mix on low speed until incorporated.
3. Add the powdered sugar
Gradually add the powdered sugar, about ½ cup at a time, mixing on low after each addition.
4. Add vanilla and salt
Add the vanilla extract and salt. Mix until combined.
5. Make it creamy
Add the heavy cream or milk one tablespoon at a time while beating on medium-high speed. Continue whipping for 2–3 minutes until the buttercream becomes light and fluffy.
6. Add melted chocolate
For an extra-rich chocolate flavor, allow melted chocolate to cool until lukewarm, then beat it into the frosting.
7. Adjust the texture
- Too thick? Add another teaspoon of cream or milk.
- Too soft? Add a little more powdered sugar.
- Want it fluffier? Beat for another 1–2 minutes.
🎂 Ready to Decorate!
Transfer the buttercream to a piping bag and use it to decorate completely cooled cupcakes or cakes. It spreads beautifully and holds piped shapes well.
Tip: For the smoothest frosting, make sure the butter is softened but not melted, and always sift the cocoa powder and powdered sugar first.
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