Add the butter and the vanilla extract to a mixing bowl.If you swirl on the frosting with a pastry bag as we have done here, you should be able to frost 15-18 cupcakes depending on the size of the swirl. If you are making cupcakes, you should be able to frost 24 cupcakes if you apply the frosting with a knife. Our recipe should make enough Best Chocolate Buttercream Frosting to cover a 9″ x 13″ sheet cake or a two-layer 8″ cake. Step 11: How much frosting will you need? That always depends on how thick or thin you apply the frosting or how much decorating you do but here are a couple of guidelines.
You can check out our FAQ section below to see some other advice on making the perfect batch of frosting. The amount of milk to use depends on the state of your frosting and sometimes the time of year (if it is a hot humid day, you might not need to add any milk.) A good rule of thumb is to add the milk a teaspoon at a time. Too thick? Add some milk and mix again to check to see if it is now the right consistency. If it tastes great, test the consistency. You are trying to determine if the consistency is correct or if it needs more milk or maybe a little more vanilla extract. Steps 9-10: This is the fun part of the recipe where you get to taste your frosting. Stop the mixer and scrape down the sides of the bowl and then increase the speed to medium-high and mix for another 30-45 seconds so the frosting gets light and fluffy. Step 8: Start your mixer (or electric beater) on the lowest setting and keep it on low until the butter and sugar are incorporated (about 30 seconds). Step 7: Two Sisters Tip – cover the mixer with a towel during this part of the mixing process to keep the powdered sugar from flying out of the mixer. Step 6: Pour the Cocoa Powder/Powdered Sugar mixture into the mixing bowl with the butter/vanilla mixture. We highly recommend that you do not skip this step because you need to fully incorporate the dry ingredients to maximize the chocolate flavor in your frosting and avoid pockets of pure cocoa powder in the frosting. Step 5: Use a fork to whisk the Cocoa Powder and Powdered Sugar.
Step 4: Add the Cocoa Powder to the bowl with the Powdered Sugar. We normally do not sift the powdered sugar and instead rely on the mixer to do that work for us. If you don’t have a food scale, measure 4 cups instead. Step 3: In a separate bowl, use a food scale to measure 1 Pound of Powdered Sugar.
Use a spatula to scrape the butter and vanilla mixture down from the sides of the bowl before moving on to the next step. Step 2: Mix the butter and the vanilla together on medium speed until thoroughly combined (about 2 minutes.) You want to give the butter and vanilla and chance to meld together. If it is too soft, the butter will start melting during the creaming process and the consistency of your chocolate icing won’t be correct. If the butter is too cold it will bounce around against the paddles of the mixer and won’t mix with the vanilla. The butter should be “slightly softened” which means it is still cold but has warmed up enough so you can press your thumb down into the stick of butter.
Step 1: Add the butter and the vanilla extract to a mixing bowl. In fact, we predict after making this version of the classic, you’ll never use store-bought Chocolate Frosting again.
#BUTTERCREAM ICING FOR CAKE FULL#
Rich, creamy, and chock full of chocolate flavor, this homemade chocolate buttercream is definitely the best we have ever tasted and we think you’ll agree. Our Best Chocolate Buttercream Frosting recipe comes from years of trying to make the perfect yellow cake with chocolate frosting, or as we call it … The Laurie Birthday Cake Special. Smooth, creamy, and delicious! This is the Best Chocolate Buttercream Frosting you’ve ever tasted and is so easy to make.
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