My Favorite Chocolate Buttercream Frosting
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This Chocolate Buttercream Frosting is what dreams are made of. It’s fluffy, creamy, smooth, rich, decadent, perfectly chocolaty, and just absolutely delicious. So good you’ll want to eat it by the spoonful!
Adapted from my popular vanilla buttercream frosting, this chocolate frosting is simply perfect.
Easy Chocolate Buttercream Frosting
This frosting really is the ultimate icing on the cake! Or should I say icing on the chocolate cupcakes? From its melt-in-your-mouth texture to its indulgent flavor, it’s dreamy in every way.
And it all starts with chocolate, in pure cocoa form. I mean, do we need much more in life? I know I definitely have a serious weakness for chocolate.
I have a really hard time understanding people who don’t. Like my sister, for instance. I love ya, sis, but I will never understand why you pick the chocolate chips out of your chocolate chip cookies. It’s hard to watch until I proceed to eat them by the tablespoon.
Plus, even chocolate has its nutritional value with the antioxidants it contains, right? How much? Well, that’s not important.
I’m only kidding, but I love when my mom comes to stay, and she gets excited when I have some leftover buttercream frosting in my fridge that she can pile on her morning oatmeal. What a great way to start the day. (Yes, I leave bags of frosting in my fridge, because it pipes onto anything beautifully!)
I’m telling you, everyone is going to love this frosting! It will make that heavenly chocolate cake or yellow cake perfectly divine, but I bet it’s incredible on any of your favorite cake recipes.
Chocolate Buttercream Frosting Ingredients:
For this chocolate frosting recipe, you’ll need:
- Butter – I recommend using both unsalted and salted. Whenever I’ve added salt to frosting, it never seems to fully dissolve and evenly distribute. You just taste those little bits and lumps, and the easy fix is salted butter. But you don’t want all salted butter or frosting to be too salty. And be sure to use softened butter for the smoothest mixture.
- Powdered sugar (confectioners’ sugar) – this extra-fine sugar creates a perfectly smooth frosting consistency.
- Cocoa powder – Use good-quality cocoa for the best flavor; use unsweetened cocoa powder (aka natural cocoa powder).
- Heavy cream – I like to use this to keep the frosting rich and fluffy. Milk won’t work as well as heavy whipping cream for texture and flavor.
- Vanilla extract – this pairs perfectly with the flavors of the chocolate. Use real vanilla.
How to Make Chocolate Frosting
- In an electric stand mixer, whip butter until pale and fluffy.
- Sift in powdered sugar and cocoa powder, followed by vanilla and heavy cream.
- Whip the chocolate buttercream icing until well combined.
How Much Frosting Does This Recipe Make?
This chocolate buttercream frosting recipe should yield enough for 24 cupcakes or a two-layer 9-inch cake. If you like lots of frosting, you can make 1 1/2 times the recipe.
Can I Add Espresso Powder to This Recipe?
Yes, for an even richer flavor, you can add 1/2 to 1 tsp instant espresso powder. You’d want to add it when you sift in the cocoa powder.
What About Using Dutch Cocoa?
Yes, Dutch-process cocoa powder will work great here too.
Can This Frosting be Made in Advance?
Yes, you can make it up to 4 days in advance. Store in an airtight container and refrigerate. Before using, bring to room temperature. From there, you can whip again to fluff it back up a little if desired.
Can You Freeze It?
Yes, it can be frozen, thawed overnight in the refrigerator, then rested at room temperature until soft. Be sure to take the time to thaw slowly—Don’t go straight from the freezer to your counter or microwave!
Tips for the Best Chocolate Buttercream Frosting:
- The butter must be at room temperature (or nearly room temp), otherwise it blend with other ingredients well and won’t whip up properly.
- Don’t let the butter get too warm, or it will melt.
- Sift cocoa first, especially if it’s clumpy.
- Melted chocolate can’t be substituted for the cocoa powder in this recipe.
More Buttercream Frosting Recipes You’ll Love:
- Lemon Buttercream Frosting
- Strawberry Buttercream Frosting
- Vanilla Bean Buttercream Frosting
- Coconut Buttercream Frosting
- Mint Chocolate Chip Buttercream Frosting
Follow Cooking Classy
Chocolate Buttercream Frosting
Ingredients
- 1 cups (226g) unsalted butter, at room temperature
- 1/2 cup (113g) salted butter, at room temperature
- 4 cups (480g) powdered sugar
- 3/4 cup (70g) cocoa powder (scoop and level to measure)
- 3 - 4 Tbsp heavy cream
- 1 1/2 tsp vanilla extract
Instructions
- In a the bowl of an electric stand mixer, fitted with paddle attachment, whip butter on moderately high speed until very pale and fluffy (nearly white in color), about 5 - 8 minutes, occasionally scraping down sides of the bowl.
- Sift in cocoa powder then add in powdered sugar, 3 Tbsp heavy cream and vanilla and mix on low speed until combine, scrapping down the sides of the bowl as needed and adding up to 1 tbsp additional cream to thin if desired.
- For added fluffiness if desired continue to whip about 3 - 4 minutes longer.
Notes
- Frosting can be made a few days in advance. Store in refrigerator in an airtight container. Bring to room temperature before using. If desired rewhip a little for added fluffiness.