This Chocolate Buttercream Frosting is a dreamy, velvety indulgence that elevates any dessert to pure decadence. With its rich, creamy texture and deep chocolate flavor, it’s the perfect balance of sweet and luxurious. Ready in just 10 minutes, it’s a quick yet impressive way to add a professional touch to cakes, cupcakes, or cookies. The smooth, melt-in-your-mouth consistency makes every bite unforgettable.
Packed with bold cocoa notes and a hint of buttery richness, this frosting is a crowd-pleaser that’s as versatile as it is delicious. Whether you’re a baking novice or a seasoned pro, its simplicity and irresistible taste make it a go-to recipe. Perfect for celebrations or everyday treats, it’s the ultimate way to satisfy your chocolate cravings with minimal effort.
Ingredients for Chocolate Buttercream Frosting
- 1 cup (226 g) unsalted butter (softened to room temperature)
- 3 ½ cups (435 g) powdered sugar
- ⅔ cup (65 g) cocoa powder (use high-quality for best results)
- 1 ½ teaspoons vanilla extract
- ⅛-¼ teaspoon salt (adjust to taste)
- 3-4 Tablespoons heavy cream or milk (plus more as needed)
- A pinch of espresso powder (optional, enhances chocolate flavor)
Step-by-Step Instructions
- Prepare the butter: Place the softened butter in the bowl of a stand mixer (or use a large bowl and an electric mixer). Beat on low speed until creamy and smooth. Scrape the sides and bottom of the bowl to ensure even mixing.
- Add initial ingredients: Add 2 cups (250 g) of powdered sugar, cocoa powder, vanilla extract, ⅛ teaspoon salt, and 3 Tablespoons of heavy cream. Turn the mixer to low speed and stir until well-combined.
- Gradually add remaining sugar: With the mixer on low speed, slowly add the remaining 1 ½ cups (185 g) of powdered sugar. The mixture may appear dry at this stage, which is normal.
- Adjust consistency: Add the remaining heavy cream or milk, one tablespoon at a time. Start on low speed and gradually increase to medium-high, beating for several seconds after each addition. Continue adding cream until the frosting reaches a smooth, pipe-able consistency.
- Finish and use: Once the frosting is ready, pipe it onto your cupcakes or spread it on your cake immediately. For storage tips, refer to the notes in the original post.
Perfect Pairings: Serving Suggestions
This rich Chocolate Buttercream Frosting is a versatile topping that pairs beautifully with a variety of desserts. Spread it generously on chocolate or vanilla cupcakes, or use it to frost a classic layer cake. For a decadent treat, try it on brownies or as a filling for whoopie pies. A pinch of espresso powder enhances the chocolate flavor, making it a perfect match for coffee lovers!
Storage Tips: Keep It Fresh
Store any leftover frosting in an airtight container in the refrigerator for up to one week. Before using, let it come to room temperature and give it a quick whip with your mixer to restore its smooth, creamy texture. For longer storage, freeze it for up to 3 months—just thaw and re-whip before piping or spreading.
Time-Saving Tricks for Busy Bakers
To save time, soften your butter quickly by cutting it into small cubes and letting it sit at room temperature for 10-15 minutes. If you’re in a rush, use a microwave-safe bowl to soften it in 5-second intervals, checking frequently to avoid melting. Pre-measure your ingredients before starting to streamline the process even further.
Recipe Variations: Get Creative
Customize this frosting to suit your taste! Swap the cocoa powder for melted chocolate for an even richer flavor, or use almond extract instead of vanilla for a nutty twist. For a dairy-free version, substitute the butter with vegan butter and use coconut cream instead of heavy cream. The possibilities are endless!
Equipment Guidance: Tools for Success
A stand mixer or hand mixer is essential for achieving the perfect creamy texture. Use a rubber spatula to scrape down the sides of the bowl to ensure all ingredients are evenly incorporated. For piping, a large piping bag fitted with your favorite tip will give your desserts a professional finish.
Chocolate Buttercream Frosting
Ingredients
- 1 cup unsalted butter softened to room temperature
- 3 ½ cups powdered sugar
- ⅔ cup cocoa powder
- 1 ½ teaspoon vanilla extract
- ⅛-¼ teaspoon salt
- 3-4 Tablespoons heavy cream or milk plus more as needed
- A pinch of espresso powder would also be great in this recipe!
Instructions
- Place butter in the bowl of a stand mixer (or use a large bowl and an electric mixer) and beat on low-speed until creamy and smooth. Scrape the sides and bottom of the bowl.
- Add 2 cups (250g) of powdered sugar, cocoa powder, vanilla extract, ⅛ teaspoon salt, and 3 Tablespoons of heavy cream and turn mixer to low speed. Stir until well-combined.
- Gradually (with mixer on low-speed) add remaining powdered sugar. The icing may appear pretty dry, this is OK.
- Add remaining heavy cream or milk, one tablespoon at a time. Start with mixer on low-speed and gradually increase speed to medium-high, beating on this speed for several seconds to whip each Tablespoon of cream into the batter. Add additional tablespoons of cream until a smooth, pipe-able consistency is reached.
- I recommend piping icing over your cupcakes or frosting your cake immediately. See notes in the post on how to store buttercream and use at a later date.