The best chocolate buttercream starts with high quality cocoa powder. #Baking
Ingredients
1½ cups of butter, softened
1 cup of unsweetened cocoa
5 cups of confectioners’ sugar
½ cup of milk
2 tsp of vanilla extract
½ tsp of espresso powder
Tip: if frosting appears too wet, add in confectioners’ sugar 1 tbsp at a time, if too dry, add milk 1 tbsp at a time to reach the right thick consistency.
Directions
Add cocoa to Ventray Stand Mixer mixing bowl, use wire whisk and whisk at speed 1 to remove any lumps
Cream together butter, cocoa powder and corn syrup until well combined using speed 2 with the flat beater
Add 1 cup of sugar followed by tbsp of milk to the cocoa mixture, beat at speed 4 for 1 minute; repeat this step until all sugar and milk have been added
Add vanilla extract, espresso powder, and beat at speed 3 until well combined