Perfect Chocolate Buttercream Frosting

• servings: 5 servings
• active time: 20 minutes
• total time: 20 minutes

Ingredients

1 cup butter, softened to room temperature (I use salted butter)

3 3/4 cups powdered sugar

1/2 cup natural, unsweetened or Dutch-process cocoa powder (see note)

Pinch salt

1 teaspoon vanilla extract

4 tablespoons milk (preferably not skim)

Directions

With a handheld electric mixer or in the bowl of a stand mixer fitted with the paddle or whisk attachment, mix the softened butter until light and creamy, 1-2 minutes. Scrape down the sides of the bowl as needed.

Add the powdered sugar. Sift the cocoa powder into the bowl.

Add the salt, vanilla and 2 tablespoons of the milk.

Mix on low speed, scraping down the sides of the bowl as needed, until the ingredients are mostly combined. The frosting may appear clumpy - it will smooth out with additional milk/cream and more mixing.

Add 1-2 tablespoons of the remaining milk, increase the speed to medium, and continue mixing for 1-2 minutes until the frosting is creamy and fluffy, scraping down the sides of the bowl as needed.

Add additional milk for softer frosting, or add more powdered sugar for thicker frosting.

Press through the frosting with a silicone spatula to get rid of air bubbles, if needed. Use the frosting immediately (this is preferred), or store in the refrigerator, covered, for several days. If using out of the refrigerator, add 1-2 teaspoons milk and beat with a mixer until creamy.

Notes

For Matcha variation:

2 tbsp. culinary grade matcha powder

3 tbsp. 2% milk (if more needed use sparingly)