Chocolate Buttercream Frosting

Ingredients

• 453 grams (2 cups, 4 sticks) unsalted butter, room temperature
• 600 grams (5 cups) powdered sugar
• 107 grams (1 1/3 cups) cocoa powder, natural or dutch-processed
• 2 teaspoons vanilla extract
• 1/2 teaspoon kosher salt
• 56-84 grams (4-6 tablespoons) milk or heavy cream

Instructions

1. 1

   At least 30 minutes before making the buttercream,...: At least 30 minutes before making the buttercream, take the butter (453 grams/ 2 cups) out of the refrigerator to soften at room temperature.

2. 2

   Measure out the rest of the ingredients.

3. 3

   In the bowl of a stand mixer fitted...: In the bowl of a stand mixer fitted with a paddle attachment, or in a large mixing bowl with a hand mixer, beat the softened butter on medium speed for about 1 minute, until fluffy. Scrape down the sides and bottom of the bowl.

4. 4

   Add the powdered sugar (600 grams/ 5 cups) and...: Add the powdered sugar (600 grams/ 5 cups) and cocoa powder (107 grams/ 1 ? cups) to the mixing bowl and start mixing on low until they start to combine with the butter. Turn the mixing speed up to medium-high and beat for about 4-5 minutes until the mixture is light and fluffy. Mix in the vanilla extract(2 teaspoons) and salt (½ teaspoon).

5. 5

   Add a bit of milk or heavy cream...: Add a bit of milk or heavy cream to thin out the texture. If the texture becomes too thin, you can add a bit more powdered sugar until you get a spreadable consistency.

6. 6

   If not using immediately, store the buttercream in...: If not using immediately, store the buttercream in an airtight container in the refrigerator for up to 1 week. Allow to come back to room temperature and re-whip to use.