Whipped Chocolate Buttercream

Whipped Chocolate Buttercream

• 1.5 cups (3 sticks) unsalted butter, softened and room temperature

• 2 cups powdered sugar, sifted

• 2 tablespoons heavy whipping cream

• 5 teaspoons cocoa powder

• 1 teaspoon vanilla extract

1. Make sure the butter is softened and at room temperature. Add all of the butter to a large mixing bowl. (I prefer to use my Kitchenaid mixer and whisk attachment. Alternatively, you can use a hand mixer.)

2. Add in one third of the powdered sugar, and whip on medium speed until fully incorporated. Repeat this process until all of the powdered sugar is fully incorporated.

3. In a small bowl, stir together the heavy whipping cream, cocoa powder and vanilla extract.

4. Add the cocoa mixture to the butter cream, and whip on medium-high speed until the cocoa is fully incorporated. Occasionally, you will need to stop the mixer and scrape down the sides of the bowl. Continue mixing on medium speed until the mixture is light and fluffy.

5. Once the buttercream is finished, you can spread it easily on cakes, cupcakes and brownies while it is at room temperature. The buttercream will stiffen and become more stable when refrigerated. The buttercream can be stored in the refrigerator for up to one week. Enjoy!