Rich, Creamy, and Irresistible: Basic Chocolate Buttercream Frosting
If you're searching for the perfect chocolate buttercream frosting, you've come to the right place. Whether you're frosting a birthday cake, piping cupcakes, or simply craving a spoonful of something sweet, this easy chocolate buttercream recipe delivers rich flavor and silky-smooth texture every time.
To begin with, this classic frosting combines just a few pantry staples—unsalted butter, cocoa powder, powdered sugar, and vanilla extract—but the result is anything but ordinary. In fact, the balance of creamy butter and bold cocoa makes this the ideal topping for virtually any dessert.
Moreover, this homemade chocolate buttercream comes together in minutes, making it a go-to choice for bakers of all skill levels.
So, whether you're decorating a special occasion cake or just want a quick and satisfying treat, this simple chocolate buttercream frosting is sure to become a staple in your kitchen.
This recipe is so easy and can be used year round....think birthdays, holidays, weekends etc!
I also love this silky icing that is perfect for a 9x13 cake that is smoothed on. Find it here for my recipe for Party On The Floor Chocolate Cake!
Ingredients
Using good quality ingredients makes a big difference in a buttercream. Good quality butter, vanilla and cocoa. I personally love Nielsen Massey Vanilla and Ghiradelli Dutch Processed cocoa for buttercream recipes.
- butter
- heavy cream
- cocoa
- powdered sugar
- salt
- vanilla
See recipe card for quantities.
Instructions
Mixing chocolate buttercream frosting is super easy; however, there are a few simple tricks to ensure the perfect texture. First, to avoid creating too many air bubbles, be careful not to overmix your frosting.
Start by beating the butter until it's light and creamy—this usually takes about 2 minutes. Next, add the remaining ingredients and mix on low speed for 30 to 40 seconds. Then, increase the speed to high and beat for an additional minute to achieve a smooth, fluffy consistency.
If the frosting is too thick, add a tablespoon of cream at a time until it softens. On the other hand, if it's too thin, mix in about ¼ cup of powdered sugar. Finally, gently mix until your buttercream reaches the desired consistency, ideal for spreading or piping.
Hint: If not using this frosting immediately cover tightly and store in refrigerator.
What to try it on
This recipe is so yummy on chocolate cupcakes which is my favorite way!
However it is also amazing on yellow cupcakes or cake, pumpkin cupcakes and chocolate chocolate chip cupcakes!
Equipment
Equipment can have a big impact on how a recipe turns out. I personally use my stand mixer for this recipe. Using a hand held is just as good! Here is a link to a few of my favorite kitchen tools!
Storage
This buttercream can be stored in the refrigerator tightly covered for up to a week. Which makes it nice if you don't use it all right away, or need to get a jump start on baking. Just set it out and let it come close to room temperature before piping.
More Desserts to try
Looking for other recipes like this? Try these:
Chocolate Buttercream
Ingredients
- 1 cup unsalted butter room temperature, should be soft
- 3 ½ cups powdered sugar I sift mine, but not necessary
- ½ cup unsweetened or dutch processed cocoa powder slightly heaping
- 3 tablespoon heavy cream room temperature is best
- 2 teaspoon pure vanilla extract
- ⅕ teaspoon fine salt
Instructions
- Using a stand mixer or handheld beat butter until creamy on medium speed. This takes about 2 minutes.
- Add the rest of the ingredients to bowl and mix on low for about 30seconds. Scrape the sides and increase speed to high and beat for a full minute.
- If it is too thick or firm add a little more cream and beat gently. If it is to thin simply add and extra ¼ cup of powdered sugar and mix in. Do this until the desired consistency is reached.
- Be sure and taste at this point. You may even like an extra pinch of salt.
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