Description
This creamy chocolate frosting makes enough to frost and fill a 9″ layer cake or pipe swirls onto 24 cupcakes
Ingredients
Scale
- 1 cup salted butter, room temperature
- 1 cup unsweetened cocoa powder
- 8 cups powdered sugar
- 1 teaspoon vanilla extract
- 2/3 cup very warm water
Instructions
- In the bowl of your stand mixer fitted with the paddle attachment, combine the butter, cocoa powder, powdered sugar, vanilla, and warm water and mix on low speed, until the mixture just comes together.
- Slowly increase the speed to medium and beat the frosting for 2 minutes, scraping the sides of the bowl as necessary.
- Let the frosting cool for 15 minutes before using.
- You can spread this frosting or pipe it into swirls!
Notes
Store airtight at room temperature for up to 3 days, or store airtight in the refrigerator for up to 7 days, OR store airtight in the freezer for up to a month.
Nutrition
- Serving Size: 1/4 cup
- Calories: 334
- Sugar: 66.6 g
- Sodium: 62.4 mg
- Fat: 8.1 g
- Carbohydrates: 68.8 g
- Protein: 0.7 g
- Cholesterol: 20.3 mg
