Chocolate Buttercream Frosting

 

Chocolate cake makes my heart sing. I refuse to use store-bought frosting, ever, so trust me when I tell you that your cakes, cupcakes, and cookies will taste twice as good with homemade Chocolate Buttercream Frosting—not to mention the satisfaction that comes from licking the bowl and beaters clean.

 
 
Chocolate Buttercream
 
 

Elements

1 (2-LB) SACK CONFECTIONERS’ SUGAR

1 CUP CRISCO SHORTENING

1/2 CUP UNSALTED BUTTER, SOFTENED

3/4 CUP UNSWEETENED COCOA POWDER

2 TEASPOONS MADAGASCAR BOURBON VANILLA EXTRACT

1/4 TEASPOON SEA SALT

3/4 CUP WHOLE MILK, ADJUST FOR CONSISTENCY

Directions

  1. In a large mixing bowl, add shortening, unsalted butter, and cocoa powder; beat on medium speed until creamy and smooth.

  2. Add sea salt and vanilla extract to the bowl; mix until well-combined.

  3. Add confectioners’ sugar to the bowl in small batches, beating on low speed after each addition until fully incorporated.

  4. Slowly add whole milk to the bowl while mixing on low speed; continue beating until frosting reaches desired consistency. If too thick, add milk in small amounts until smooth.

  5. Use immediately or refrigerate in an airtight container until ready to use.

 
 

x, Melissa

 
FrostingMelissa ChildressChocolate, Buttercream