This thick and fluffy buttercream frosting is the perfect way to top this chocolate raspberry cake. It is actually pretty delicious on anything it is paired with. Simple to make and smooth in texture, this recipe can be infused into many different flavors for your decadent baked goods.
The most important step in making this frosting comes in creaming the butter until it is fluffy. Setting a timer is a great way to make sure you get it to where you want it to be. I set my timer for 7 minutes and let my KitchenAid Stand Mixer do all the work. Using espresso powder in this recipe builds the flavor of the buttercream beautifully.
Ingredients
1½ cups butter 3 sticks, softened
1 cup unsweetened cocoa powder
5 cups confectioner’s sugar
½ cup milk
2 teaspoons vanilla extract
½ teaspoon espresso powder
Directions
Cream butter until light and fluffy, then cocoa powder until well-combined.
Alternately add sugar and milk to cocoa mixture by adding 1 cup of sugar followed by a tablespoon of milk. After each addition has been combined, turn mixer onto a high speed for about a minute. Repeat until all sugar and milk have been added.
Add vanilla extract and espresso powder. Once incorporated, turn up the speed to medium high and set timer for 7 minutes. This will ensure the buttercream frosting is ultra-fluffy and creamy.
TIP: If frosting appears too dry, add more milk, a tablespoon at a time until it reaches the right consistency. If it appears to wet and does not hold its form, add more confectioner’s sugar, a tablespoon at a time until it reaches the right consistency.
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