Easy Small Batch Chocolate Buttercream Frosting
If you're looking for the fluffiest small batch chocolate buttercream frosting, this recipe is for you! All you need is 5 ingredients and 5 minutes for fudgy, rich, and silky buttercream. This recipe makes enough frosting for 6 cupcakes, a batch of brownies, small cakes, & more!
Equipment
- Hand mixer or stand mixer
Ingredients
- 60 grams unsalted butter, softened (¼ cup)
- 60 grams powdered sugar (½ cup)
- 20 grams Dutch process cocoa powder (¼ cup)
- Pinch of Kosher salt
- ½ teaspoon pure vanilla extract
- 2 teaspoons whole milk
Instructions
- Add the unsalted butter and powdered sugar to a medium mixing bowl. Using a hand mixer or stand mixer with a whip attachment, beat the butter and powdered sugar until the mixture is smooth and creamy.
- Add the cocoa powder, salt, vanilla extract, and milk to the frosting. Beat until everything is well-combined, scraping down the sides of the bowl 2-3 times in-between.
- Turn the mixer to medium-high and beat the buttercream for another 2-3 minutes, until the frosting is very silky, fluffy, and lightened in color. Store in an airtight container for later or use it on cupcakes, cookies, cake, etc.
Notes
I always use Dutch process for a smooth texture and rich flavor. Natural cocoa is more acidic so it can make the frosting taste a little bitter. Use what you like/have though!
If the buttercream is too thick, add more milk ½ teaspoon at a time until you reach your desired consistency. Or, if it's too thin, add more powdered sugar 8 grams (1 Tablespoon) at a time.
The key to good frosting is to whip it for 2-3 minutes. It will lighten in color at first, but the cocoa powder will darken as it sits.
This recipe makes roughly ¾-1 cup of frosting, which is enough for 6 cupcakes or a small sheet cake.
Nutrition
Serving: 2TablespoonsCalories: 60kcalCarbohydrates: 6gProtein: 0gFat: 4gCholesterol: 11mgSodium: 5mgPotassium: 28mgFiber: 1gSugar: 5gVitamin C: 0mgCalcium: 4mgIron: 0mg
Tried this recipe?Let us know how it was!