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Fluffy, creamy, and smooth, this homemade Chocolate Buttercream Frosting recipe comes together in a few minutes with only six ingredients. It’s always a crowd-pleaser when I bring out dessert topped with this buttercream frosting. It’s perfectly chocolatey and rich, making it perfect for spreading or piping over cakes, cupcakes, cookies, and so much more!
Once you’ve tried a spoonful of this chocolate buttercream frosting recipe, you’ll stop reaching for the store-bought tubs! It’s so easy to whip together, and it’s delightfully thick and silky. It’ll also melt in your mouth, and it’s not too sweet as to overpower whatever you’re frosting.
I love whipping up a batch whenever I make my chocolate cupcake recipe, chocolate cake recipe, or my chocolate cheesecake recipe. But don’t feel like you can only top chocolate desserts with this frosting! My vanilla cupcakes and vanilla cake taste amazing with this chocolate frosting piped on top.
What You Need to Make This Recipe
Butter — different brands of salted butter vary in the amount of salt added. By using unsalted butter, you control the amount of salt in the frosting recipe. You also want the butter to be at room temperature so it will cream smoothly.
Cocoa powder — use a good-quality cocoa powder for the best flavor! Make sure to use unsweetened cocoa powder as the powdered sugar added will be plenty sweet. Don’t have cocoa powder? Try my vanilla buttercream frosting instead!
Powdered sugar — avoid swapping powdered sugar for another sugar. The fine powder will yield a smooth chocolate frosting. You might also find this sugar labeled as icing sugar or confectioners’ sugar.
Heavy cream — adding heavy cream will make the buttercream frosting lighter, fluffier, and richer.
How to Make Chocolate Buttercream Frosting
1. In a large mixing bowl or the bowl of a stand mixer with the whisk attachment, whip the butter until very light and fluffy, about 5 minutes.
2. Add the cocoa powder, vanilla, and salt. Mix on low speed until well combined, stopping to scrape down the bowl a couple of times.
3. With the mixer on low, gradually add in the powdered sugar about a cup at a time.
4. Alternate adding the cup of powdered sugar with a tablespoon of cream. Increase the speed to medium-low and beat until fluffy and spreadable, about 1 minute. Add additional cream a tablespoon at a time if your frosting feels too thick or stiff.
Pro Tips for Making This Recipe
- If there are lumps in your cocoa powder, sift it before adding it to the mixer.
- Heavy whipping cream is ideal for a creamy frosting due to the fat content. You can use half and half as well. I wouldn’t recommend going any lower in fat than whole milk as you want the buttercream to be creamy.
- The cream will make the buttercream frosting softer, so it’s important not to add it all at once.
- Make sure to lower the speed of your mixer as you add in the powdered sugar. This ensures the sugar is mixed into the buttercream instead of being whipped into the air.
- I recommend bringing the butter to room temperature naturally instead of using a microwave. You do not want to risk the butter melting from the microwave. The butter will not cream properly if the butter is runny.
- Check out my post on how to make buttercream flowers if you want to up your piping game.
Frequently Asked Questions
What is the best cocoa powder to use?
For this chocolate buttercream recipe, you can use unsweetened natural cocoa powder or Dutch-process cocoa powder.
Can this frosting be made ahead of time?
Yes, you can make this chocolate frosting ahead of time. Store the buttercream frosting in an airtight container in the refrigerator for up to 4 days in advance. Before using it, bring the frosting to room temperature. You can whip it again in the mixer if you’d like.
Can I freeze this frosting?
Buttercream frosting is freezer friendly! Transfer the chocolate frosting to an airtight freezer-safe bag or container in the freezer for up to 3 months. Once ready to use, thaw the frosting overnight in the refrigerator, then bring it to room temperature. You can whip it again in the mixer if you’d like.
Does buttercream frosting need to be refrigerated?
If you frost a cake or cupcakes with this buttercream frosting, it can be kept on the counter for a couple of days if your kitchen is cool. If you are in a warm environment, refrigerate the frosted cake or cupcakes.
Why is my buttercream dense?
If your buttercream frosting is dense, add another tablespoon of cream to the frosting. Similarly, if the frosting is too thin, add more powdered sugar to thicken it up.
Why is my frosting separating?
To avoid having your frosting split, use room temperature ingredients. Using cold butter will likely cause the frosting to break or curdle. Gently warming the mixture will help the frosting come back together.
If you’ve tried this Chocolate Buttercream Frosting recipe, then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!
Chocolate Buttercream Frosting
Equipment
- Electric or stand mixer
- mixing bowl
Ingredients
- 1½ cups unsalted butter room temperature (339g)
- ½ cup unsweetened cocoa powder (50g)
- ¾ teaspoon salt
- 1½ teaspoons vanilla extract
- 6 to 8 cups powdered sugar sifted (720-960g)
- 6 to 8 tablespoons heavy cream or whole milk (90-120ml)
Instructions
- In a large mixing bowl or the bowl of a stand mixer with the whisk attachment, whip the butter until very light and fluffy, about 5 minutes.
- Add the cocoa powder, vanilla, and salt. Mix on low speed until well combined, stopping to scrape down the bowl a couple of times. With the mixer on low, gradually add in the confectioner’s sugar about a cup at a time alternating with a tablespoon of cream. (I like 6 cups of sugar for a smooth and swoopy frosting, but for a stiffer frosting, use up to 8 cups of sugar.) Scrape down the bowl.
- Increase the speed to medium-low and beat until fluffy and spreadable, about 1 minute. Add additional cream a tablespoon at a time if your frosting feels too thick or stiff. This recipe makes enough frosting for 24 cupcakes or a 9-inch 2-layer cake.
Notes
- If there are lumps in your cocoa powder, sift it before adding it to the mixer.
- Heavy whipping cream is ideal for a creamy frosting due to the fat content. You can use half and half as well. I wouldn’t recommend going any lower in fat than whole milk as you want the buttercream to be creamy.
- The cream will make the buttercream frosting softer, so it’s important not to add it all at once.
- Make sure to lower the speed of your mixer as you add in the powdered sugar. This ensures the sugar is mixed into the buttercream instead of being whipped into the air.
- I recommend bringing the butter to room temperature naturally instead of using a microwave. You do not want to risk the butter melting from the microwave. The butter will not cream properly if the butter is runny.
- Check out my post on how to make buttercream flowers if you want to up your piping game.
Nutrition
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