====== Chocolate Buttercream ====== 

Tags: [[dessert]] - [[chocolate]] - [[vegetarian]] - [[buttercream]] - [[Gluten Free|GF]] - [[GF Vegetarian]]  - \\ [[GF buttercream]] - [[GF chocolate]] - [[GF dessert]]\\ 
Active Time: 20 minutes \\ 
Passive Time: N/A\\ 
Serves: see notes\\

====Description====
Thick, rich, delicious American chocolate buttercream - perfect for topping cakes and cupcakes


====Ingredients====
  *Unsalted butter: 1 cup, softened \\ \\ 
  *Powdered sugar: 420g (3.5 cups)
  *Dutch process cocoa powder: 45g (1/2 cup)
  *Heavy cream: 3 tbsp
  *Salt: 1/4 tsp
  *Vanilla extract: 2 tsp

====Notes====
  *One recipe will frost about 12 cupcakes or one 9 x 13 sheet cake. For an 8 inch, 2 layer cake, double the recipe
  *Can substitute whole milk for heavy cream
  *Can substitute regular cocoa powder for dutch process, but I haven't tried this

====Instructions====
  -Beat the butter on medium speed until creamy, about 2 minutes
  -Add powdered sugar, cocoa powder, heavy cream, salt, and vanilla. Beat on low for 30 seconds then high for 2 minutes. Add up to another 1/2 cup of powdered sugar if too thin, or another tablespoon or so of cream if too thick
  -If not using immediately, cover tightly and store in refrigerator for up toa week or in the freezer for up to 3 months. After freezing, thaw in refrigerator, then beat for a few seconds until creamy
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