Chocolate Buttercream

Ingredients (frosts a 2 layer, 8 inch cake in rosettes or approximately 30 cupcakes in rosettes):
1. 4 sticks of unsalted butter (room temperature)
2. 4 to 4 1/2 cups of powdered sugar
3. 1/2 cup of unsweetened cocoa powder
4. 1 tsp vanilla
5. 1 tbsp milk/cream (optional)

Method:
1. Beat butter until slightly paler than original colour.
2. Add powdered sugar, 1 cup at a time until 4 cups are added, beating thoroughly after each addition.
3. Add cocoa powder & beat until well-combined.
3. According to consistency, you may want to add some more powdered sugar.
4. Add vanilla.
5. If additional powdered sugar makes it too stiff, add milk or cream if needed.


Tips:
1. Make sure the butter isn't on the verge of melting.
2. "Room temperature" means that the butter can be easily beaten but still has a chill to it and can hold its shape.
3. Butter that's too "liquidy" will absorb the powdered sugar and won't reach pipe-able consistency.
4. Poorly handled butter can make or break your buttercream.
5. Good buttercream starts with good butter! =)
6. Making it with the air conditioning on helps a great deal with the consistency.
7. You can always add more or less cocoa powder depending on how chocolatey you want your buttercream. Just adjust the powdered sugar to suit.


Follow these steps and you're guaranteed to end up with amazing chocolate buttercream every time! :)