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This dark, chocolatey American buttercream pairs perfectly with your favorite cake.

INGREDIENTS

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Add butter, Dutch Cocoa Powder, Black Onyx Cocoa Powder, Madagascar Vanilla Bean Paste, and Pure Espresso Powder to the bowl of a stand mixer fitted with the whisk attachment. Beat on high until well-combined. Reduce speed to low and alternate adding 1 cup powdered sugar and a splash of milk to mixture at a time. After each addition, increase speed until incorporated before reducing speed and repeating. Once full amounts of powdered sugar and milk have been added, beat on high for 2 to 3 min., or until smooth, fluffy, and spreadable.

This frosting pairs well with Dark Chocolate Cake. Makes enough to frost 2 (9-inch) round cakes.

ITEMS IN THIS RECIPE

Dutch Cocoa Powder

172

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Black Onyx Cocoa Powder

211

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Madagascar Vanilla Bean Paste

181

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Pure Espresso Powder

114

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