1 1/2 Cup Unsalted Butter, Room Temperature 1 Cup Unsweetened Cocoa Powder 5 Cups Powdered Sugar 1/2 Cup Whole Milk 2 tsp Vanilla Extract
In a mixing bowl with paddle attachment, cream together the butter and cocoa powder until smooth and creamy
Slowly add the powdered sugar into the butter mixture one cup at a time
Scrape the sides of the bowl with a spatula in between each addition making sure the everything is fully combined
Once all the powdered sugar is incorporated, slowly add the milk and vanilla extract into the mixture and turn on the mixture on medium until the mixture becomes creamy and then turn the mixture on high for two minute until the buttercream is creamy, fluffy and smooth!
Store in an airtight container until ready to use
If you are using this the next day, refrigerate the Chocolate Buttercream overnight and then remove the buttercream an hour before you are ready to use to bring back to room temperature.