Chocolate Buttercream Recipe
Makes enough buttercream for 12 cupcakes or as cake filling. To cover a cake, double the recipe.
Ingredients
- 1 Cup Unsalted Butter (2 sticks) Room Temperature
- 1/2 Cup Vegetable Shortening
- 5 Cups Powdered Sugar Sifted
- 3 Tablespoons Heavy Whipping Cream *Add more if needed, 1 teaspoon at a time
- 2-3 teaspoons Vanilla Extract
- 1/4 teaspoon Salt *add 1/4 tsp more to taste
- 1/2 Cup Cocoa Powder
Instructions
- Using a stand mixer, beat the butter and shortening on medium speed for 1 minute or until creamed with a paddle attachment.
- Add sifted powdered sugar, one cup at a time, beat on lowest speed.
- Add the heavy whipping cream, continue beating on lowest speed.
- Add the vanilla, salt and cococa powder. Beat buttercream on lowest speed for 1 minute. Take the bowl off of the stand mixer, and scrape the sides and bottom of the bowl by hand. Put the bowl back on the stand mixer and continue mixing on lowest speed for 2 minutes.