Rich and creamy 5-ingredient chocolate buttercream frosting is a classic for piping and decorating a plethora of sweet treats, and it comes together in just 10 minutes!
Why this recipe works
Just like our classic vanilla buttercream frosting, this chocolate version is a true staple for baked goods. A good chocolate buttercream frosting is airy, fluffy, rich, and doesn’t go overboard on the ingredients. Butter, powdered sugar, cocoa powder, vanilla extract, and heavy cream are whipped in a mixer bowl leaving you with incredibly smooth and decadent chocolate frosting to pipe or layer onto all sorts of cakes and cupcakes.
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
BUTTER – When a recipe calls for softened butter, this means the butter should be at room temperature. You can tell when butter is properly softened when you can gently poke it with the tip of your finger, back of a spoon, or a butter knife and it leaves an indentation. To soften, cut the butter into cubes and allow it to rest on a plate at room temperature for 30-45 minutes. Do not microwave butter in order to soften it.
CREAM – In place of the heavy cream, you can use whole, regular milk, or almond milk though you likely won’t need the full amount originally called for. Heavy cream creates a fluffy smooth frosting, milk will do the trick as well but is thinner in consistency and may cause the frosting to be runnier. If you plan on substituting the heavy cream with milk, use your best judgment when adding it to the mixture (you don’t want to add too much otherwise the frosting won’t be very stable).
How to Make Chocolate Buttercream Frosting
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- Beat softened butter in the bowl of a stand mixer fitted with the whisk attachment until light and fluffy.
- Add in powdered sugar and cocoa powder. Mix slowly, gradually increasing the speed so that the powdered sugar stays in the mixing bowl.
- Beat in vanilla extract.
- Add 2 tablespoons of the heavy cream and whisk on high speed. Scrape down the sides of the bowl and add 1-2 tablespoons more of heavy cream, beating until desired consistency is achieved (about 5 minutes).
Frequently Asked Questions & Expert Tips
We used natural unsweetened cocoa powder which works perfectly in this recipe, but you can also use Dutch-processed cocoa powder if preferred. Dutch-processed cocoa powder will give the frosting a smoother flavor and will be darker in color.
Store homemade buttercream frosting in an air-tight container kept in the refrigerator for up to 2 weeks. You may also freeze the frosting in an air-tight container or sealed ziptop bag for up to 3 months. To use after storage, bring the buttercream to room temperature and re-beat it in the mixer to smooth it out.
This recipe will frost a 13×9 cake, a regular 9-inch cake, or around 24 cupcakes with a flat-spread of frosting. If you’re looking to pipe the frosting onto cupcakes, I would recommend doubling this recipe as you’ll use a lot more compared to a flat spread. For a 2-tiered 9-inch cake, you will want to make a double batch. You may have a bit more than you will need, but it never hurts to have a little extra just in case.
Serving Suggestions
Pipe, decorate, and smear chocolate buttercream frosting over cupcakes, brownies, cookies, and cakes. You can thin out this frosting with additional heavy cream to create a glaze or drizzle over the top of donuts and other baked goods.
Looking for a vanilla version? Check out our buttercream frosting recipe. We also have you covered on the cream cheese frosting and chocolate fudge frosting recipes.
What to Use Chocolate Buttercream Frosting For
I love to bake and cook and share my kitchen experience with all of you! Remembering to come back each day can be tough, that’s why I offer a convenient newsletter every time a new recipe posts. Simply subscribe and start receiving your free daily recipes!
Chocolate Buttercream Frosting
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Rate ItIngredients
- 1 cup unsalted butter softened at room temperature
- 3 ½ cups powdered sugar
- ½ cup unsweetened cocoa powder
- 1 teaspoon pure vanilla extract
- 4 Tablespoons heavy whipping cream
Things You’ll Need
- Stand mixer with whisk attachment
Before You Begin
- The whisk attachment is great for achieving a creamy smooth and fluffy buttercream. If there is too much air in the buttercream, you can beat it with the paddle attachment to smooth it out and condense it.
- Be sure you’re using softened butter. Softened butter means it should be at room temperature. To bring it to room temperature or a softened state, you can slice it into cubes and allow it to rest on the counter for 30-45 minutes. Do NOT microwave your butter to soften it.
- We used natural unsweetened cocoa powder which works perfectly in this recipe, but you can also use Dutch-processed cocoa powder if preferred. Dutch-processed cocoa powder will give the frosting a smoother flavor and will be darker in color.
- This recipe will frost a 13×9 cake, a regular 9-inch cake, or around 24 cupcakes with a flat-spread of frosting. If you’re looking to pipe the frosting onto cupcakes, I would recommend doubling this recipe as you’ll use a lot more compared to a flat spread. For a 2-tiered 9-inch cake, you will want to make a double batch. You may have a bit more than you will need, but it never hurts to have a little extra just in case.
- Store homemade buttercream frosting in an air-tight container kept in the refrigerator for up to 2 weeks. You may also freeze the frosting in an air-tight container or sealed ziptop bag for up to 3 months. To use after storage, bring the buttercream to room temperature and re-beat it in the mixer to smooth it out.
Instructions
- Beat softened butter in the bowl of a stand mixer fitted with the whisk attachment until light and fluffy.
- Add in powdered sugar and cocoa powder. Mix slowly, gradually increasing the speed so that the powdered sugar stays in the mixing bowl.
- Beat in vanilla extract.
- Add 2 tablespoons of the heavy cream and whisk on high speed. Scrape down the sides of the bowl and add 1-2 tablespoons more of heavy cream, beating until desired consistency is achieved (about 5 minutes).
Nutrition
Amanda Davis
Latest posts by Amanda Davis (see all)
- Pretzel Chocolate Chip Cookies - December 19, 2024
- Christmas Tree Cheese Platter - December 16, 2024
- White Chocolate Macadamia Nut Cookies - December 12, 2024
Leave a Reply