Crusting Chocolate Buttercream with Cacao Powder
You'll love this chocolate buttercream frosting recipe that works perfectly for cookie decorating icing cakes, and topping cupcakes. This buttercream is made with cacao powder rather than cocoa powder which results in a rich chocolate taste.
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Equipment
- Stand Mixer with Paddle Attachment
- Rubber Spatula
- Measuring cups and spoons
Ingredients
- 1 cup unsalted butter room temperature
- 4 cups powdered sugar
- ½ cup cacao powder
- 1 tsp. vanilla extract
- 2-5 tbsp. milk room temperature
Instructions
- In a stand mixer with the paddle attachment, beat the room temperature butter until soft and fluffy.
- To the stand mixer, add the powdered sugar, cacao powder, vanilla extract, and two tablespoons of milk and mix on low speed until creamy.
- If the buttercream is too thick to pipe with (I like a creamy peanut butter consistency) add up to three more tablespoons of milk until the desired consistency is reached. Don't add too much, or the frosting will not crust.
Notes
You may substitute cocoa powder for cacao powder but I recommend using cacao for a rich chocolate taste.