Chocolate Buttercream Frosting is a timeless classic that brings rich cocoa flavor and creamy sweetness to any dessert. This easy recipe whips together in minutes, delivering the perfect consistency for spreading on cakes or piping onto cupcakes.
Starting with softened butter, powdered sugar, and cocoa powder, the frosting becomes smooth and luscious with just a touch of vanilla and cream. The secret is in the final whip—it creates a silky, airy texture that melts beautifully on the tongue. Perfect for birthdays, holidays, or any day you want a little chocolate indulgence, this frosting pairs effortlessly with chocolate, vanilla, or even red velvet cakes.
Buttercream has been a favorite for generations, thanks to its versatility and crowd-pleasing flavor. This chocolate version is especially beloved, adding both elegance and comfort to homemade desserts. Once you try it, you’ll see why Chocolate Buttercream Frosting remains a go-to recipe for bakers everywhere.
Recipe Yield: 3 cups (enough to frost 12 cupcakes or a two-layer 8-inch cake)
INGREDIENTS
1 cup unsalted butter, softened
3 ½ cups powdered sugar, sifted
½ cup unsweetened cocoa powder, sifted
½ tsp fine sea salt
2 tsp pure vanilla extract
4–5 tbsp heavy cream, at room temperature
INSTRUCTIONS
1. Cream the butter:
In a large mixing bowl, beat softened butter with an electric mixer on medium speed for 2–3 minutes, until light and fluffy.
2. Add cocoa and sugar:
Gradually beat in cocoa powder and powdered sugar, 1 cup at a time, mixing on low speed after each addition to prevent a sugar cloud.
3. Mix in vanilla and salt:
Add vanilla extract and sea salt, mixing until fully combined.
4. Adjust consistency:
Pour in heavy cream, 1 tablespoon at a time, beating on medium-high speed until the frosting is smooth, creamy, and spreadable.
5. Whip for silkiness:
Increase speed to high and whip for 1–2 minutes to create an airy, silky texture.
6. Use or store:
Frost cakes, cupcakes, or cookies immediately, or refrigerate in an airtight container for up to 5 days. Bring to room temperature before using.
HELPFUL TIPS TO PERFECT THIS RECIPE
- Sift for smoothness: Always sift powdered sugar and cocoa to prevent lumps and ensure silky frosting.
- Right butter texture: Room-temperature butter is key—too cold makes it lumpy, too warm makes it greasy.
- Whip for extra air: A final whip adds lightness, giving your Chocolate Buttercream Frosting a soft, cloud-like texture.
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