Deliciously rich and creamy. This is the perfect topping to a cake. I love to use this as a filling for our whoopie pies too. I grew up on the canned frosting, but making it from scratch is by far superior. This recipe makes enough to generously decorate and fill a 2 layer cake.

Tips:

• Extra frosting can be stored in the freezer with a layer of plastic wrap touching the top of the buttercream. Thaw out the buttercream in the refrigerator overnight. When ready to use, whip the buttercream with a hand mixer, adding additional milk if necessary to get the desired consistency.

Chocolate Buttercream

Makes enough to ice and fill a 2 layer 9” cake

PREP 15 minutes

INGREDIENTS

1½ cups butter (3 sticks), softened and cut into pieces

1 cup unsweetened cocoa, sifted

5 cups confectioner’s sugar, sifted

½ cup milk

2 teaspoons vanilla extract

½ teaspoon espresso powder

INSTRUCTIONS

1. In a large bowl, cream together butter and cocoa powder until well-combined, about 3-4 minutes. A hand mixer or stand mixer works well here.

2. Slowly at the sugar and milk, alternating between the two. Continue to mix in between each addition. Scrape down the sides of the bowl as necessary.

3. Add vanilla extract and espresso powder and combine well.

4. Depending on what you are using the buttercream for, you can adjust the consistency by adding more milk or more confectioners sugar. Adding more milk will thin it out, which is good for frosting a cake with. Adding more sugar will make the buttercream stiffer, which is good for making flowers or piping whoopie pie filling.