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Rich, creamy chocolate buttercream frosting is a dessert staple and we’ll show you how to make it – it’s easy! Pair it with cupcakes or cake and it will melt in your mouth!
Chocolate Buttercream Frosting Recipe
We’re sharing a dessert staple today!
Chocolate frosting with cocoa powder is an essential recipe for a baker! It pairs well with so many cakes and cupcakes – further down in the post I’ll be sharing my recommendations.
Fluffy chocolate buttercream is incredibly easy to make and most likely you have all the ingredients on hand already!
What is buttercream
Buttercream is a type of frosting that calls for creaming butter and powdered sugar together to make a fluffy frosting.
Buttercream is the typical frosting that you see paired with cakes and cupcakes.
Best Chocolate Frosting Ingredients
- Butter, room temperature
- Unsweetened cocoa powder
- Powdered sugar
- Vanilla extract
- Dash milk or heavy cream if frosting becomes too thick
How to Make Easy Chocolate Frosting
- Place room temperature unsalted butter in a mixing bowl. Use an electric mixer on medium and beat the butter for 1 minute, until whipped and fluffy.
- Add in the cocoa powder, powdered sugar and vanilla extract, beat again on low for 1-2 minutes, scraping down the sides of the bowl, until everything is incorporated.
- If the frosting is too thick, add a tablespoon of milk or heavy cream, and beat until creamy.
Easy Chocolate Frosting Recipe Tips
- Use room temperature butter because it whips more easily and produces a fluffier frosting
- Whip it! Want fluffy frosting? Whipping is the key!
- Use unsweetened natural or dutch processed cocoa powder
Best Chocolate Buttercream Frosting Uses
- Doctored Up Chocolate Cupcakes
- Cookies and Cream Cake
- White Cupcakes
- Doctored Up White Cake
- Peanut Butter Cake
- Easy Oreo Cupcakes
- Pumpkin Cake
- Homemade Chocolate Cupcakes
- Cookies and Cream Cupcakes
How to Store Homemade Chocolate Frosting
You can store frosting in a sealed container on the counter for up to 2 days.
However, you can store frosting in a sealed container in the fridge for up to 1 week. Before using, place the frosting on the counter and allow it to come to room temperature. Give it a quick whip with an electric mixer before using,
Best Chocolate Buttercream Frosting FAQs
Air bubbles form when whipping the frosting, which is a necessary step in making buttercream! But you can reduce the amount of air bubbles by beating the frosting on low speed for a minute or by hand mixing the frosting. You are essentially pushing out the air bubbles.
If you love chocolate, try our chocolate whipped cream as another frosting option!
Chocolate frosting typically includes butter, powdered sugar, cocoa or melted chocolate, milk, and possibly vanilla extract. It has a creamier consistency suitable for spreading or piping on cakes. On the other hand, chocolate icing is simpler, often containing powdered sugar, cocoa or melted chocolate, and a liquid. It tends to be thinner and glossier, commonly used for pouring or drizzling over baked goods.
Frosting and icing are terms often used interchangeably; frosting is typically creamier and suitable for spreading or piping on cakes, while icing is thinner and glossier, often poured or drizzled. Ganache is a mixture of chocolate and cream, creating a smooth and rich texture, commonly used as a glaze or filling for cakes and pastries. Unlike frosting or icing, ganache does not contain powdered sugar and has a distinct chocolate and cream flavor. Each serves different purposes in baking and varies in texture and taste.
To make chocolate buttercream thicker, gradually add more powdered sugar to the mixture until reaching the desired consistency. Adjust the sugar quantity based on the texture you prefer. Be cautious not to compromise the flavor by adding too much sugar at once. If the buttercream is still too thin, refrigerate it briefly to firm up before use.
Refrigerating buttercream before piping is advisable if the frosting is too soft. Chilling helps it firm up, making it easier to hold shapes and designs. However, avoid over-chilling, as excessively cold buttercream may be difficult to pipe. Check the consistency and aim for a balance between firmness and ease of piping.
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Best Chocolate Frosting (Easy!)
Ingredients
- 1 cup (226g) unsalted butter, 2 sticks, room temperature
- ⅔ cup (57g) cocoa powder
- 2 cups (227g) powdered sugar
- 1 tsp vanilla extract
- Dash milk or heavy cream if frosting becomes too thick
Instructions
- Place room temperature unsalted butter in a mixing bowl. Use an electric mixer on medium and beat the butter for 1 minute, until whipped and fluffy.1 cup (226g) unsalted butter
- Add in the cocoa powder, powdered sugar and vanilla extract, beat again on low for 1-2 minutes, scraping down the sides of the bowl, until everything is incorporated.2/3 cup (57g) cocoa powder, 2 cups (227g) powdered sugar, 1 tsp vanilla extract
- If the frosting is too thick, add a tablespoon of milk or heavy cream, and beat until creamy.Dash milk or heavy cream if frosting becomes too thick
First time I will doctor up a box cake mix. Sounds terrific. Will let you know the results.
Thank You for sharing.
Yolanda
Can I whip up the frosting entirely by hand? I don’t have a hand mixer and can’t afford anymore at the moment.
Yes you definitely can! It will take a lot of arm muscle to get the butter fluffy!
So yummy!