Have you ever whipped your Chocolate Buttercream Frosting? Try replacing the milk with heavy cream for a much lighter texture.
I make Chocolate Buttercream Frosting a lot to top cakes, cupcakes, cookies, and even brownies.
It is easy to make, extremely delicious, and the best part of the cake. Chocolate frosting is a must on birthday cakes. It makes them that more special. This time I decided to replace the milk with heavy cream to make it lighter and fluffier. It had the same great taste, but it truly was lighter. It was also a little lighter in color. I will be adding heavy cream from now on to make my chocolate frosting lighter and creamier.
Whipped Chocolate Buttercream Frosting
- 1 cup Butter, Softened
- 4 cups confectioners sugar 1 pound package
- 1/2 cup baking cocoa
- 1 teaspoon vanilla
- 1/3 cup heavy cream
- 1/4 teaspoon salt
- Cream butter with electric mixer until light and fluffy add vanilla.
- Sift powder sugar and cocoa.
- Gradually add sugar mixture, one cup at a time, alternating heavy cream and beating well on medium speed.
- Add the salt.
- Add the vanilla, and butter flavoring.
- Continue beating at high speed until light and fluffy, about 5 minutes.
Delicious Chocolate Buttercream Frosting without the heavy cream.
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