Dark Chocolate Buttercream
 
Makes about 6 cups
Ingredients
  • 1½ cups unsalted butter, softened
  • 1½ cups Dutch process cocoa powder
  • 5¾ cups confectioners’ sugar, sifted
  • ¾ cup plus 2 tablespoons heavy whipping cream
  • 1 teaspoon kosher salt
  • 1 teaspoon vanilla extract
Instructions
  1. In the bowl of a stand mixer fitted with the paddle attachment, beat butter and cocoa at low speed until well combined. Add confectioners’ sugar, 1 cup at a time, alternately with cream, 1 tablespoon at a time, beating just until combined after each addition. Add salt and vanilla. Increase mixer speed to medium-high, and beat until smooth, about 1 minute. Increase mixer speed to high, and beat until soft and spreadable. Reduce mixer speed to low, and beat for 1 to 2 minutes to release any air bubbles. Use immediately, or cover with plastic wrap, pressing wrap directly onto surface of buttercream, until ready to use.
Recipe by Taste of the South at https://tasteofthesouthmagazine.com/spiced-orange-cake-with-dark-chocolate-buttercream/