Recipe of Best Chocolate Buttercream Frosting With Espresso Powder

Buttermilk-Chocolate Buttercream Frosting

I don't recommend frosting the cupcakes before freezing them, as espresso buttercream is best fresh.

Recipe Summary Buttermilk-Chocolate Buttercream Frosting

Perfect buttermilk-chocolate buttercream frosting to frost devil's food cake. Rich, buttery, and chocolaty with just a hint of almond, yummy. It took me a while to get this frosting right.

Ingredients | Best Chocolate Buttercream Frosting With Espresso Powder

1 cup unsalted butter, at room temperature

4 cups powdered sugar, or more as needed

⅔ cup unsweetened cocoa powder

2 teaspoons almond extract

½ teaspoon vanilla extract

⅛ teaspoon salt

⅓ cup buttermilk

Directions

Cream butter in a large bowl with an electric mixer. Mix in 2 cups powdered sugar, cocoa powder, almond extract, vanilla extract, and salt. Add buttermilk in small amounts until well combined. Add remaining 2 cups powdered sugar.

Do not use margarine or any other substitutions for the butter.

Keep in mind that amounts of milk and powdered sugar can be adjusted according to the desired consistency and yield. I use 6 cups powdered sugar and 1/2 cup buttermilk (give or take 1 to 2 tablespoons) to frost a 3-layer 9-inch round devil's food cake.

Info | Best Chocolate Buttercream Frosting With Espresso Powder

prep: 10 mins total: 10 mins Servings: 20 Yield: 4 cups

TAG : Buttermilk-Chocolate Buttercream Frosting

Desserts, Frostings and Icings, Chocolate,

Images of Best Chocolate Buttercream Frosting With Espresso Powder

Best Chocolate Buttercream Frosting With Espresso Powder - Whipping together perfect buttercream frosting isn't hard, but there are a few tricks to make things go smoothly.