The Best Cacao Buttercream Frosting
Buttercream frosting blended with just four ingredients. A rich, chocolate addition to any dessert or baked good. Can be made dairy-free and vegan.
Equipment
- 1 Hand beater, stand mixer, or large whisk
Ingredients
- 1/2 cup grass-fed butter, room temperature or use vegan butter or palm oil shortening
- 1/2 cup coconut oil, room temperature
- 1 cup powdered monk fruit or regular powdered sugar
- 1/3 cup cacao powder or cocoa powder
Instructions
- In a large bowl or bowl of a stand mixer, combine the softened grass-fed butter and coconut oil. Beat until fluffy, about 30 seconds. You can use a large whisk to beat everything by hand if needed, it just might take some elbow grease.
- Add the powdered monk fruit and cacao powder and beat again until ingredients are combined, about 10 to 20 seconds. Use a spatula to give the frosting a good stir and beat again. Use immediately or place in the refrigerator for 10 minutes for a denser texture. See storage notes below.
Notes
Storage: You can transfer the frosting to an airtight container or jar and store in the pantry for up to 3 days or in the refrigerator for up to 2 weeks. Frosting will harden in the fridge, so allow it to soften at room temperature for 1 hour before using.