Why This Butter Wins

• Zero Palm Oil – better for the planet.
• Real Cocoa – rich, not cloying.
• 10-Minute Make – faster than running to the store.
• Spreadable at Room Temp – no rock-hard fridge drama.

Ingredient Spotlight

• 1 cup (2 sticks) unsalted butter, softened – backbone of silkiness.
• ½ cup unsweetened cocoa powder – real chocolate flavour.
• ½ cup powdered sugar – sweetness without grit.
• 1 tsp vanilla extract – rounds out chocolate.
• Pinch of salt – balances sweetness.
• Optional: 1 tsp espresso powder for depth.

Step-by-Step Method

1. Cream Base: Beat softened butter until pale and fluffy (2–3 min).
2. Cocoa Cloud: Sift in cocoa powder; beat until smooth.
3. Sweeten: Add powdered sugar, vanilla, and salt; beat until glossy.
4. Whip: Beat 1 more minute until silk-smooth.
5. Jar & Chill: Spoon into clean jar; refrigerate 30 min to set, then store at room temp for spreadable bliss.

Flavor Twists & Uses

• Espresso Boost: Add 1 tsp instant espresso for mocha flavor.
• Orange Zest: Stir in 1 tsp grated orange zest.
• Spiced: Add ½ tsp cinnamon + ¼ tsp cayenne for Mexican-style.
• Uses: on toast, in brownies, as frosting, or straight off the spoon.

Storage & Make-Ahead

• Room Temp: 2 weeks in airtight jar.
• Refrigerate: 1 month (bring to room temp before spreading).
• Freeze: 3 months in ice-cube trays for portion control.

📖 Recipe Card