Chocolate Buttercream
Makes 2 cups
  • ½ cup (113 grams) unsalted butter, softened
  • 3 tablespoons (15 grams) Dutch process cocoa powder
  • ⅓ cup (80 grams) sour cream
  • 2½ cups (300 grams) confectioners’ sugar
  1. In the bowl of a stand mixer fitted with the paddle attachment, beat butter at medium speed until smooth and creamy, about 2 minutes. Add cocoa, beating until combined. Beat in sour cream until smooth. Gradually add confectioners’ sugar, beating until smooth and creamy. Use immediately, or refrigerate in an airtight container for up to 3 days. If refrigerating, let stand at room temperature for 2 hours before using.
Recipe by Bake from Scratch at