Best Chocolate Buttercream Recipe

In a large bowl sift together the powdered sugar and cocoa powder to remove any lumps. Set aside.

In a small bowl, combine the milk, vanilla and espresso powder and set aside.

In the bowl of a stand mixer fitted with the whisk attachment, whisk the butter on high speed until fluffy and pale in color, about 3 minutes.

Turn the machine down to low speed and slowly add the powdered sugar and cocoa powder, 1 tablespoon at a time until fully incorporated.

Scrape down the bowl and add the milk mixture, along with the salt. Cream on high speed for roughly 3-4 more minutes until light and fluffy.

Your frosting is ready to decorate or you can put it in the fridge to firm up for a minimum of 30 minutes and up to 5 days. Allow to sit out at room temperature for 1 hour before using.