I've made chocolate decorator icing and chocolate frosting before. The decorator icing has a different mouth-feel than I wanted for this cake, and although the chocolate frosting was amazing, decadent, and rich it was also a bit more time-consuming and expensive than I wanted for this cake. The attention for this cake I wanted to be on the rolled buttercream, so I searched out a recipe that is simple, quick, and made from my usual pantry ingredients. This was just the trick.
Makes: about 3 cups
1 cup unsalted butter, softened but not melted
3 1/2 cups powdered sugar
1/2 cup cocoa powder
1/2 tsp salt
2 tsp vanilla extract (or 1 tsp almond extract)
4 Tbsp milk or heavy cream
Cream together butter, vanilla, and salt in the bowl of a stand mixer with paddle attachment.
Slowly add powdered sugar to mixing bowl, beating at lowest speed, scraping down sides as necessary. Add in milk/cream as much as necessary for desired consistency. 4 Tbsp is a starting point, you may need more or less. Beat mixture on medium speed for three minutes to add air to the frosting if desired.
Note: the frosting is actually darker than pictured. The flash is deceiving.
Savory Sweet Life.