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    Home » Recipes » Desserts » Frostings » Chocolate Buttercream Frosting

    Chocolate Buttercream Frosting

    Published: July 7, 2017 · Modified: Mar 15, 2022 by John Kanell

    This post may contain affiliate links. Please read our disclosure policy.

    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!

    A cupcake with chocolate buttercream frosting piped on top.
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    Pinterest graphic of chocolate buttercream frosting piped in various styles on a flat surface.
    Pinterest graphic of a cupcake on a mini cake stand with chocolate buttercream frosting on top.
    Pinterest graphic of chocolate buttercream frosting piped on a flat surface, using various piping tips.
    Pinterest graphic of a cupcake with chocolate buttercream frosting.
    Pinterest graphic of a cupcake on a plate with chocolate buttercream frosting on top.

    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

    Ingredients needed to make chocolate buttercream frosting.

    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

    Set of two photos showing butter whipped and cocoa powder added.

    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.

    Set of two photos showing powdered sugar and heavy cream added to the mixer.

    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.

    A white surface with chocolate buttercream frosting piped in various styles.

    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.

    A cupcake with chocolate buttercream frosting on top, on a mini cake stand.

    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 love this recipe try these out!

    • Multiple cupcakes with Italian buttercream piped on top with sprinkles.

      How to make Italian Buttercream

    • A photo of three chocolate cupcakes topped with dollops of french buttercream.

      French Buttercream

    • A mini cupcake stand with a vanilla cupcake on top with Swiss meringue buttercream and sprinkles.

      Swiss Meringue Buttercream

    • A piping bag filled with raspberry buttercream with berries scattered around

      Raspberry Buttercream

    • Photo of a group of Strawberry cupcakes in lace-like paper wrappers on a white marble table

      Strawberry Buttercream

    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!

    A plate with a cupcake with chocolate buttercream frosting on top.
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    5 from 123 votes

    Chocolate Buttercream Frosting

    All you need are six ingredients and you'll have this rich and creamy Chocolate Buttercream Frosting ready in no time. It's so delicious that you'll want to eat it by the spoonful.
    Course Dessert
    Cuisine American
    Prep Time 10 minutes
    Total Time 10 minutes
    Servings 6 cups
    Calories 944kcal
    Author John Kanell

    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.

    Video

    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

    Serving: 1cup | Calories: 944kcal | Carbohydrates: 124g | Protein: 2g | Fat: 52g | Saturated Fat: 33g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Trans Fat: 2g | Cholesterol: 139mg | Sodium: 305mg | Potassium: 141mg | Fiber: 3g | Sugar: 118g | Vitamin A: 1639IU | Vitamin C: 1mg | Calcium: 34mg | Iron: 1mg
    *Nutrition Disclaimer
    Have you Tried this Recipe? Tag me Today!Mention @preppykitchen and tag #preppykitchen!
    « Strawberry Buttercream
    Raspberry Buttercream »

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    Thanks for stopping by! I’m John Kanell, a husband, dad to twins Lachlan and George, Los Angeles native, and an avid baker and cooker of all things delicious thanks to a life long education from my mother. This blog is where I share all of my kitchen creations!

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