I suwannee, y’all will want to eat this chocolate buttercream frosting with a spoon and forget all about the cake. It’s that good. You do know what suwannee means right? No? It’s a Southern slang term for I swear. But you’re not supposed to swear so…you just suwannee instead.
Amazing Chocolate Buttercream Frosting
This chocolate buttercream frosting is made with cocoa and melted bittersweet chocolate, giving it a deep chocolate flavor. The butter and half and half ensure that it’s luscious, rich, and creamy. I can literally eat this right out of the bowl with a spoon, no cake needed!
- 5 ounces melted bittersweet chocolate
- 6 cups powdered sugar
- 1 cup cocoa
- 1 cup unsalted butter (2 sticks)
- Pinch of salt
- 6-8 tablespoons half-and-half
- 2 teaspoons vanilla extract
- Melt chocolate squares in microwave at 50% power for 30 seconds at a time. (Heat 30 seconds at 50% power, stir, heat again and stir until fully melted.) Set aside.
- In a large bowl, whisk together the powdered sugar and cocoa until there are no lumps in the cocoa.
- In bowl of stand mixer fitted with the flat beater, beat the butter about 2 minutes, starting on low and raising to medium in the last minute. Toss in the pinch of salt while beating the butter.
- Add the powdered sugar mixture, 6 tablespoons half and half, and the vanilla extract.
- Beat on low speed until combined and then increase speed to medium for about 2 minutes. You will need to stop periodically and scrape down the sides.
- Add the melted chocolate and beat on low speed until combined then increase speed to medium and beat 1-2 more minutes until fluffy. You may need to add the additional 2 tablespoons of half and half if the frosting is too thick or dry.