Chocolate Buttercream

A simple chocolate version of American buttercream. It's creamy, silky, smooth, and rich. It goes best with chocolate cupcakes.

Ingredients :

• 1/2 cup butter (soft) room temperature

• 1/2 cup vegetable shortening*

• 3 & 1/2 cups of powdered sugar

• 3/4 cup unsweetened natural or Dutch processed Cocoa powder

• 1 & 1/2 tsp vanilla essence

• 3 tbsp milk or heavy cream

• a pinch of salt

Method :

• Put both the butter and veg. shortening in the mixing bowl and beat until smooth and creamy.

• Add one third of the powdered sugar and mix it on the slow speed first. Slowly increase the speed otherwise the sugar can fly all around.

• Once it all mixed well add the second part of sugar and repeat the process. Again repeat the same process with the third batch of sugar.

• Add the cocoa powder, pinch of salt and vanilla essence. Mix the buttercream till everything is well incorporated.

• Add the milk or cream one tablespoon at a time to adjust consistency as it will help to keep the texture of the buttercream light and fluffy.

Notes :

• It can be stored in refrigerator for a week and in the freezer for 3 months. After freezing, keep it in the refrigerator then beat the frosting on medium speed for a few seconds so it’s creamy again. After refrigerating, add heavy cream or milk will help thin the frosting out again.