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Hot Chocolate Buttercream Frosting
Yield: 4 cups
Hot chocolate buttercream frosting is perfect for holiday baking! A smooth and creamy light chocolate buttercream frosting flavored with hot chocolate mix.
Equipment
- Stand mixer fitted with a paddle attachment or electric hand mixer
Ingredients
- 2 cups unsalted butter room temperature
- 5 cups powdered sugar
- ½ cup hot chocolate mix
- 2 tsp vanilla extract
- ½ tsp salt
- ½ cup heavy cream
Instructions
- In the bowl of a stand mixer fitted with a paddle attachment or in a large bowl with an electric hand mixer, whip the room temperature unsalted butter for 5 minutes until it is light, pale, and fluffy.
- Add in the powdered sugar and hot chocolate mix and mix on low speed until well combined.
- Add the vanilla extract and salt and mix on low until combined. Drizzle in the heavy cream. Scrape the sides and bottom of the bowl.
- Turn the speed on the mixer to medium speed and whip for an additional 5 minutes until the buttercream is smooth and creamy and the hot cocoa mix granules have fully dissolved.
Notes
Store the buttercream in an airtight container in the refrigerator for 2 weeks. To use, bring the buttercream to room temperature and rewhip.
Metric conversions are calculated automatically. I cannot guarantee the accuracy of this information.
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