Perfect buttermilk-chocolate buttercream frosting to frost devil's food cake. Rich, buttery, and chocolaty with just a hint of almond, yummy. It took me a while to get this frosting right.

melis

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Recipe Summary

prep:
10 mins
total:
10 mins
Servings:
20
Yield:
4 cups
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Ingredients

20
Original recipe yields 20 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Cream butter in a large bowl with an electric mixer. Mix in 2 cups powdered sugar, cocoa powder, almond extract, vanilla extract, and salt. Add buttermilk in small amounts until well combined. Add remaining 2 cups powdered sugar.

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Cook's Notes:

Do not use margarine or any other substitutions for the butter.

Keep in mind that amounts of milk and powdered sugar can be adjusted according to the desired consistency and yield. I use 6 cups powdered sugar and 1/2 cup buttermilk (give or take 1 to 2 tablespoons) to frost a 3-layer 9-inch round devil's food cake.

Nutrition Facts

189 calories; protein 0.8g; carbohydrates 26.8g; fat 9.7g; cholesterol 24.6mg; sodium 20.9mg. Full Nutrition
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Reviews (1)

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2 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
09/26/2020
Delicious!! Go easy on the almond extract, I added a little extra, but next time I will just keep it exact. Read More
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