Do I need to refrigerate chocolate frosting?

If you live in a hot or humid environment, then you need to refrigerate the frosting. Otherwise, it can sit at room temperature for 2 days.

Do I really have to sift the cocoa?

I do recommend this because cocoa powder is often very clumpy, and this will help it to better incorporate into the butter.

Do I have to sift the powdered sugar?

Most times I do not because I spent so much time whipping the frosting. But if the powdered sugar is really clumpy to start, then I recommend sifting it.

This frosting is too sweet, how do I adjust?

Try adding 1/8 teaspoon salt, or if the frosting is not too thin, add an additional teaspoon or two of heavy cream or milk.

What is the difference between frosting and icing?

Frosting is made using butter and powdered sugar, and traditionally icing is made using powdered sugar and a liquid such as water or milk. Frosting is much thicker and pipeable whereas icing is much thinner and pourable.

Easy Chocolate Buttercream Frosting

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 24 reviews

Author: Julianne Dell
Prep Time: 20 minutes
Cook Time: 0 minutes
Total Time: 20 minutes
Yield: 4 1/2 Cups enough for 24 cupcakes
Category: Frosting
Method: Mixer
Cuisine: American

Description

This is the best Chocolate frosting recipe! It’s a homemade chocolate buttercream frosting made with cocoa powder. It’s the perfect consistency for piping and decorating cupcakes and cakes.

Ingredients

1 1/2 cups (345g) unsalted butter, cold
1 cup (80g) cocoa powder, sifted
5 cups (650g) powdered sugar
1 tablespoon (15ml) pure vanilla extract
1/4 cup (59ml) heavy whipping cream (or milk)

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Instructions

Cut butter into pieces, 1 tablespoon size. Using the paddle attachment, whip butter for 5-7 minutes, scraping down the bowl occasionally. Beat until butter looks light in color and has more volume.
Sift the cocoa powder into mixing bowl. Turn the mixer on slow speed and beat until cocoa power is incorporated.
Add 2 cups powdered sugar and the vanilla extract and mix on low speed until incorporated. Beat for an additional 2 minutes.
Continue adding the additional powdered sugar, 2 cup at a time and alternating with the heavy whipping cream and beat on low speed until sugar is incorporated. Increase speed to medium-high and beat for 2 minutes before adding more powdered sugar.
After all the powdered sugar has been added, increase speed to medium-high and beat for another 2 minutes to whip additional air into the frosting.

Equipment

Large Piping Bags

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Mesh Sieve

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Stand Mixer

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Notes

How much frosting does this recipe make? As is, this recipe makes enough for 24 cupcakes or for a 9×13-inch cake.
Storing frosting: Store in an airtight container on the counter for 48 hours or in the refrigerator for up to 7 days. If refrigerating, allow the frosting to come to room temperature, then rewhip in the mixer for a couple of minutes prior to using it.
Do I have to sift the powdered sugar? If the powdered sugar is really clumpy to start, then I recommend sifting the powdered sugar. Or if you find that your frosting is typically grainy, then yes I would. Since I spend so much time actually beating the frosting, I rarely sift my powdered sugar.

Nutrition

Serving Size: 1
Calories: 213
Sugar: 24.6g
Fat: 12.4g
Saturated Fat: 7.7g
Carbohydrates: 27.1g
Fiber: 1.3g
Protein: .9g
Cholesterol: 31.9mg

Find it online: https://beyondfrosting.com/the-best-chocolate-frosting/