Chocolate American Buttercream

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Chocolate American Buttercream

Author: Sarah Truesdell

Ingredients

• 1 1/2 cups (345g) unsalted butter, softened to room temperature
• 6 cups (1 1/2 lbs) powdered sugar
• 3/4 cup (70g) unsweetened natural or dutch-process cocoa powder
• 5-8 Tbsp (45ml) heavy cream or milk
• 1/4 teaspoon salt
• 1 Tbsp pure vanilla extract

Instructions

1. With a handheld mixer or stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy - about 2 minutes. Add powdered sugar slower, about 1/4 at a time, until all added.  Beat in cocoa powder, salt, and vanilla extract. Beat on low speed for 30 seconds, then increase to high speed and beat for 2 full minutes. Add cream, one tablespoon at a time until frosting is at desired consistancy.
2. Cover tightly and store for up to 1 week in the refrigerator or up to 3 months in the freezer. After freezing, thaw in the refrigerator then beat the frosting for a few seconds so it's creamy again.

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