Chocolate Buttercream

Tags: dessert - chocolate - vegetarian - buttercream - GF - GF Vegetarian -
GF buttercream - GF chocolate - GF dessert
Active Time: 20 minutes
Passive Time: N/A
Serves: see notes

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

• 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

• 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

1. Beat the butter on medium speed until creamy, about 2 minutes
2. 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
3. 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