Not Too Sweet Chocolate Buttercream Frosting
Prep time: 
Cook time: 
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  • 1 stick unsalted butter, softened to room temperature
  • 4 oz unsweetened chocolate, melted and cooled*
  • 1½ cups powdered sugar**
  • 1 tsp pure vanilla extract
  • Pinch of salt
  • 1-2 TBS whole milk or cream
  1. In the bowl of a stand mixer, whip the butter until creamy. Add the melted chocolate and mix until combined. With the mixer on low, add the powdered sugar a little at a time until mostly combined. Add the vanilla extract and pinch of salt and 1 TBS of the milk or cream. Increase mixer speed and whip until fully combined and starting to get a little fluffy. If needed, add the second TBS of milk or cream to reach desired consistency.
  2. A single recipe will create enough frosting for an 8-inch square sheet cake. Double for a layer cake or for a 9x13 sheet cake.
*You can melt the chocolate in a bowl in the microwave at 50% power in 30-40 second bursts, stirring well after each one and being careful not to overheat. You can also use a double boiler on the stovetop.
**I recommend sifting the powdered sugar first and then spooning it into your measuring cup and leveling it off the top using your finger or a butter knife.
Recipe by Brownie Bites Blog at