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4 1822

Chocolate Buttercream Frosting

The best chocolate buttercream starts with high quality cocoa 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.


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  1. 1½ cups of butter, softened
  2. 1 cup of unsweetened cocoa
  3. 5 cups of confectioners' sugar
  4. ½ cup of milk
  5. 2 tsp of vanilla extract
  6. ½ tsp of espresso powder



  1. Add cocoa to Ventray Stand Mixer mixing bowl, use wire whisk and whisk at speed 1 to remove any lumps
  2. Cream together butter, cocoa powder and corn syrup until well combined using speed 2 with the flat beater
  3. 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
  4. Add vanilla extract, espresso powder, and beat at speed 3 until well combined

Oven Directions



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