Rich creamy chocolate topping (Printable)

A rich, creamy chocolate frosting that's smooth and easy to spread on cupcakes or cakes.

# Ingredient List:

→ Dry Ingredients

01 - 2 cups powdered sugar, sifted
02 - 1/2 cup unsweetened cocoa powder, sifted
03 - Pinch of salt

→ Dairy

04 - 1/2 cup unsalted butter, softened

→ Liquids

05 - 1/4 cup whole milk, plus more as needed
06 - 1 teaspoon vanilla extract

# Directions:

01 - In a large bowl, beat the softened butter with an electric mixer on medium speed until creamy and smooth, about 1 minute.
02 - Sift together the powdered sugar, cocoa powder, and salt.
03 - Gradually add the dry mixture to the butter, mixing on low speed until combined.
04 - Pour in the milk and vanilla extract; beat on medium speed until the frosting is light and fluffy, about 2 to 3 minutes.
05 - If the frosting is too thick, add more milk, one tablespoon at a time, until desired consistency is reached.
06 - Use immediately to frost cooled cupcakes, or store covered in the refrigerator for up to 3 days. Bring to room temperature and re-whip before using.

# Expert Tips:

01 -
  • It comes together in just 10 minutes, which means you can frost a dozen cupcakes while your coffee is still hot
  • The texture is impossibly smooth and spreads like a dream—no lumps or grittiness, just pure chocolate bliss
  • It's forgiving enough for beginners but sophisticated enough to impress anyone who tastes it
02 -
  • Temperature is everything—softened butter is not melted butter. If your butter is too warm, the frosting becomes greasy instead of fluffy. If it's too cold, it won't incorporate properly. Room temperature is your sweet spot.
  • Don't skip the sifting step. I learned this the hard way when a friend got a mouthful of powdered sugar clumps. Sifting takes 60 seconds and transforms the texture completely.
03 -
  • If your frosting breaks or looks grainy, add it to a clean bowl and let it come to room temperature completely before re-whipping—it usually recovers beautifully
  • For piping decorative swirls, make the frosting slightly stiffer by reducing the milk by a tablespoon or two; for smooth spreading, add an extra tablespoon

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