Chocolate Buttercream Frosting

(Sweet frosting)

1 1/2 cups (339 gm)     Unsalted butter, softened
1 cup (100gm)              unsweetened cocoa powder
5 cups (550gm)            confectionary / Icing sugar
1/2 cup (120gm)          milk
2 tsp                              vanilla extract
1/2 tsp                           instant espresso powder (optional but this brings out the chocolate taste)

DIRECTIONS – Stand mixer – Whisk

  1. Cream butter until light and fluffy.
  2. Add cocoa powder and whisk it thoroughly until there are no lumps.
  3. Sieve icing sugar and add sugar and milk to cocoa mixture by adding 1 cup of sugar followed by 1 tsp of milk. Whisk using high speed.
  4. Repeat until all sugar and milk have been added and is smooth in consistency.
  5. Add in vanilla extract and instant espresso powder and mix well.
  6. If frosting appears too wet or does not hold its form, add more confectionary/Icing sugar. If frosting appears too dry, add more milk, a tsp at a time.
  7. Once done, you may keep it in the fridge or spread it on top of the cooled cake.

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