Deep, Dark, Delicious Chocolate Buttercream
Posted on September 25, 2019
The Darker, The Better
I love chocolate. Soooo much. I always liked dark chocolate the best, but even if you’re a die hard milk chocolate fan, trust me, you’re going to want to use a darker cocoa for this recipe. It’s super sweet and creamy, and a darker cocoa will give you a really nice, rich chocolate flavor!
Use this recipe for the best chocolate cakes anyone ever had, to fill them, to frost them, or use them on cupcakes, cookies, double chocolate whoopie pies, donuts, the possibilities are endless.
Do NOT substitute shortening on this one.
- 1 Cup (2 Sticks) Unsalted Butter
- 3 1/2 Cups Sifted Powdered Sugar
- 1/2 Cup DARK Cocoa
- 3 Tbsp Half and Half (milk would work too, but I like this better)
- 1/4 Tsp Salt
- 1 Tsp Vanilla
- 1 Tsp Almond Extract
In your stand mixer, cream butter, half and half, salt, vanilla, and almond extract on medium speed until well mixed.
Add cocoa, and mix until incorporated. Slowly add the powdered sugar, being careful not to add too much at once, or it will fly around the room!
Whip the frosting well for 3 – 4 minutes on high. It will be fluffy and silky.