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.