Dark Chocolate Buttercream Frosting
Ingredients
- 2 sticks unsalted butter (softened)
- 1/2 cup Hershey’s Special Dark Cocoa Powder
- 5 cups powdered sugar
- pinch of salt
- 1 teaspoon vanilla extract
- 3-4 Tbsp. heavy cream or milk
Instructions
- In a standing mixer fitted with the whisk attachment, beat the butter at medium-high speed until smooth, about 20 seconds. Add the cocoa powder and beat mixture until combined.
- Add powdered sugar and salt; beat at medium-low speed until most of the sugar is moistened. Scrape down the bowl and beat at medium speed until mixture is fully incorporated, about 30 seconds; scrape bowl, add vanilla and heavy cream or milk, and beat at medium speed until incorporated, about 20 seconds.
- Use to frost cupcakes or cakes. (24 cupcakes)
The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.
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