Mix together the softened butter, vanilla extract, and almond extract.
Then add in the heavy whipping cream and mix well.
Add in the powdered sugar and cocoa powder, and mix everything together for 2 to 3 minutes, mixing well.
You'll end up with a very smooth, creamy, chocolate buttercream frosting that's perfect for cake decorating, piping onto cupcakes, and more. Not to mention, it tastes really delicious.
*If you don't like the buttery flavor of the icing, you can substitute shortening for half the butter. I do recommend using salted butter for this recipe, because the salt in the butter adds a richness and a better flavor to your buttercream than unsalted would. And it’s so much easier to use salted butter over trying to add salt to frosting, especially when you're trying to get a good consistency and texture without any grit.**You can use milk instead of heavy whipping cream, but keep in mind, you may end up with a softer icing, especially at room temperature. A softer icing may not work as well for piping and decorating, because heavy cream adds stability.1. You can soften butter by letting it set out for a little bit before cooking, or you can pop it in the microwave for a few seconds (but try not to let it melt).Does buttercream frosting need to be refrigerated? We usually let our cupcakes or cakes with buttercream icing sit out of the fridge for 2-3 days max. However, if you were to add cream cheese to your frosting, then it would need to be kept in the refrigerator.Can I freeze milk chocolate buttercream frosting? Yes, you can! In fact, I always have leftover icing, so I usually throw it in the freezer to keep it for next time. Freezing won’t hurt the texture, consistency, or flavor of your frosting. Just be sure to store it in an airtight container, so it won't get freezer burn.