Chocolate Buttercream
Makes about 4 cups
  • 1 cup (227 grams) unsalted butter, softened
  • 1 cup (85 grams) unsweetened cocoa powder
  • 4 cups (480 grams) confectioners’ sugar
  • 4 tablespoons (60 grams) heavy whipping cream, room temperature
  • 2 teaspoons (8 grams) vanilla extract
  • ¾ teaspoon (2.25 grams) kosher salt
  1. In the bowl of a stand mixer fitted with the paddle attachment, beat butter and cocoa at low speed until well combined. Gradually add confectioners’ sugar, 1 cup (120 grams) at a time, alternately with cream, 1 tablespoon (15 grams) at a time, beating until combined. Increase mixer speed to medium-high. Beat until mixture is smooth, about 1 minute. Add vanilla and salt, beating until combined. Use immediately.
Recipe by Bake from Scratch at