Perfect Chocolate Buttercream
Serves: about 12 ounces
Coffee/cocoa mixture can be omitted. The flavor of the frosting won't be quite as rich.
  • ½ cup (1 stick or 113 grams) unsalted butter, at room temperature
  • 2¼ cups (about 8 ounces or 250 grams) confectioners' sugar
  • ¼ cup cocoa powder
  • pinch of salt
  • ¼ cup reserved coffee/cocoa mixture from Perfect Chocolate Cupcakes recipe
  • 1 to 2 tablespoons heavy cream
  • 1 teaspoon vanilla extract
  1. In a medium bowl, or the bowl of a standing mixer, beat the butter for about 3 minutes.
  2. Beat in the sugar, cocoa, and salt until combined.
  3. Add 2 tablespoons of the coffee mixture and whisk until combined.
  4. Add the heavy cream and whisk on high for 3 to 4 minutes, until light and fluffy and lighter in color.
  5. If the frosting is too thick, add more coffee mixture, 1 teaspoon at a time, until desired consistency is reached.
  6. Stir in the vanilla.
Recipe by Bakingdom at