Roughly blend ingredients: Add all the ingredients to a large bowl and beat with a stand or hand mixer for 30 seconds on low just until the dries and liquids are roughly incorporated.
Beat until light and fluffy: Increase speed to medium-high, can beat for an additional 3-4 minutes until light and fluffy.
Frost, share and enjoy: frost one 8" or 9" round two-layer cake, two 9” x 13” sheet cakes, or 28-34 cupcakes, then share the sweetness and enjoy! (or grab a spoon a give it a try right out of the bowl - no judgement here *wink*wink)
Test Kitchen Tips
Make sure your butter is properly soft for this recipe as you'll need soft, creamy butter to properly whip it into a light and fluffy buttercream. I also recommend using a higher quality butter as the flavor is really going to come through in this recipe.
A 1X batch of this frosting makes about 4 cups when whipped to full volume, which is enough to frost one two-layer 8" or 9" round cake, two 9" x 13" sheet cakes, or 28-34 full-sized cupcakes, depending on how generous you are with your frosting.
This recipe is super light and fluffy which means you will see bubbles, but if you'd like to smooth it out a bit for frosting a cake, allow it to mix on low speed for 2-3 minutes when you finish whipping it to eliminate some bubbles. You also can use a spatula to work the frosting back and forth against the side of the bowl to smooth it out and remove some bubbles as well.
When deciding between liquids, I recommend using milk for a lighter "milk chocolate" flavored frosting, and water for a "dark chocolate" flavor. For an extra dark color and flavor, you can also add in 2 tablespoons of black cocoa to the batter as well.
⭐ Did you try this tasty recipe? ⭐Please give it a ⭐ rating in the recipe card or leave a comment at the bottom of the page to help others find this sweet recipe. I’d love it if you'd share your treats (literally and electronically!), and tag @mint.and.mallow.kitchen on Instagram or Facebook so I can see your beautiful bakes! Xo, Jocelyn