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Irresistible Chocolate Buttercream Frosting

This Irresistible Chocolate Buttercream Frosting is rich, creamy, and perfect for cakes and cupcakes, transforming any dessert into a delightful treat.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 12 servings
Course: Dessert, Frosting
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup unsalted butter (room temperature) Use unsalted butter for better control over saltiness.
  • 3-4 cups powdered sugar (sifted for smoothness) Use high-quality powdered sugar for the smoothest results.
  • 1/2 cup unsweetened cocoa powder (sifted to avoid clumps)
  • 1/4 cup milk (more as needed for consistency) Milk alternatives like almond or coconut milk can be used.
  • 1 teaspoon vanilla extract (ensure it's alcohol-free for Halal compliance)
  • a pinch salt Enhances sweetness.

Method
 

Preparation
  1. In a large mixing bowl, beat the unsalted butter on medium speed for about 2-3 minutes until it’s light and fluffy.
  2. Gradually add sifted powdered sugar and cocoa powder, one cup at a time, mixing on low speed to avoid a powdered sugar cloud.
  3. Add the milk and vanilla extract, beating on medium speed for an additional 1-2 minutes until the frosting is smooth.
  4. Adjust the consistency by adding more milk if too thick or more powdered sugar if too thin.
  5. Taste the frosting and add a pinch of salt if desired.
  6. Your Irresistible Chocolate Buttercream Frosting is now ready to use.

Notes

Store in an airtight container in the refrigerator for up to 2 weeks. If freezing, store in a freezer-safe container with parchment paper layers to avoid sticking, lasting up to 3 months. Allow to sit at room temperature for 30 minutes before using.