Ingredients

• 2 sticks of butter, softened
• 5 cups powdered sugar
• 1/2 cup unsweetened cocoa powder
• 1/2 cup whole milk
• 1 tsp vanilla extract

Instructions

1. In a large bowl or stand mixer bowl, add the softened butter.
2. Beat the butter on medium speed for 4-5 minutes until light, fluffy and almost doubled in volume.
3. Add the sugar a little at a time, waiting until it’s fully incorporated before adding more.
4. Add the cocoa powder and mix on low speed. The mixture will start to look dry and crumbly.
5. While mixing on low-speed, add half of the milk along with the vanilla extract.
6. Scrape down the sides of the bowl and with the mixer running add the other half of the milk. If you are piping the buttercream you will want it thicker and may not need all of the milk.
7. Continue to beat the buttercream for another few minutes until light and fluffy. It’s now ready to be piped onto cupcakes or spread over a layer cake.

This recipe makes enough frosting for 24 cupcakes or a 9″ 3-layer cake.