Buttermilk-Chocolate Buttercream Frosting


  • 1 cup unsalted butter, at room temperature
  • 4 cups powdered sugar, or more as needed
  • ⅔ cup unsweetened cocoa powder
  • 2 teaspoons almond extract
  • ½ teaspoon vanilla extract
  • ⅛ teaspoon salt
  • ⅓ cup buttermilk
  • Directions

  • Step 1

    Cream butter in a large bowl with an electric mixer. Mix in 2 cups powdered sugar, cocoa powder, almond extract, vanilla extract, and salt. Add buttermilk in small amounts until well combined. Add remaining 2 cups powdered sugar.


  • Cook's Notes:

    Do not use margarine or any other substitutions for the butter.

    Keep in mind that amounts of milk and powdered sugar can be adjusted according to the desired consistency and yield. I use 6 cups powdered sugar and 1/2 cup buttermilk (give or take 1 to 2 tablespoons) to frost a 3-layer 9-inch round devil’s food cake.

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