Chocolate Buttercream
- 1⅓ cups confectioners' sugar
- ½ cup cocoa powder
- 4 tbsp unsalted butter, at room temperature
- 3 tbsp heavy (whipping) cream
- 1 tsp vanilla extract
- ½ tsp salt
In the work bowl of a stand mixer fitted with the paddle attachment, beat together the confectioners' sugar, cocoa, and butter, starting on low and increasing to medium speed, until the mixture is crumbly, about 1 minute.
Add the heavy cream, vanilla, and salt and beat on high until smooth, about 3 minutes.
- Use this as the filling in Gluten-Free Vanilla Whoopie Pies (make sure to use gluten-free vanilla) or to frost any cake or cupcakes you desire.
Provided bySarah Billingsley & Amy Treadwell
Author ofWhoopie Pies
© Sarah Billingsley & Amy Treadwell 2010
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