This is embarrassingly easy. Well, no not embarrassingly, we have so many more things to be embarrassed about than how easy it was to make frosting. You can be sure that people will ask you if you made the frosting, since frosting from a can is so prevalent these days, and you will be able to say yes.
There are absolutely no secrets here, just a few ingredients that add up to a creamy, buttery buttercream frosting that requires one bowl, no cooking, and ingredients you likely have in your house at this very moment.
Make Ahead Frosting
The frosting can be make a day ahead and left at room temperature, covered with plastic wrap or in a plastic container, of you can make it several days ahead and refrigerate it, though you should definitely let it come to room temperature before attempting to spread it on a cake. You will also want to give it a good beating with a spoon or an electric mixer after it does warm to room temp, which will make it smoother and easier to spread.
Cake Recipes to Use with Chocolate Buttercream Frosting:
- 5 cups confectioners’ sugar
- ¼ cup unsweetened Dutch-process cocoa powder optional
- Pinch kosher salt
- ¾ cup (1 ½ sticks) unsalted butter softened
- 2 teaspoons pure vanilla
- 5 to 6 tablespoons milk preferably whole or cream
- In a large bowl cream together the confectioners’ sugar, cocoa powder, salt and butter (blend at low speed so the sugar doesn’t poof up all over you and everything within two feet of the bowl). Add the vanilla, and 4 tablespoons milk or cream. Keep blending until everything is smooth, and add more milk as needed to reach the desired consistency.
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