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The Perfect Chocolate Buttercream Frosting Recipe

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This recipe for The Perfect Chocolate Buttercream Frosting, by , is from The Digity & Shaw Recipe Collection, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Vicki Shaw Digity


2 cups unsalted butter (4 sticks) at room temperature
7 cups (2 lb bag) powdered sugar
1 cup cocoa powder
1 tbsp vanilla
cup whole milk or heavy cream

1. ***This makes enough frosting to allow for covering the whole cake with chocolate rosettes. Just make
half the recipe to frost your cake in the usual way.
2. Use a stand mixer for this frosting: Place butter and vanilla in bowl and beat at medium-high
speed for about 3 minutes. You want it to appear lighter and fluffier.
3. While butter is in mixer add powdered sugar, cocoa and salt to a separate bowl and mix with a whisk.
4. With mixer off, add in one cup of the powdered sugar mix. Turn on mixer to low and then slowly
add remaining powdered sugar mix, one cup at a time.
5. With mixer still on low, add in milk. turn mixer to medium-high and blend for at least 2 minutes.
If you have one, use the whisk attachment for your stand mixer.
6.**Frosting will appear very light but will darken as it sets.




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