This rich and velvety Chocolate Buttercream Frosting is impossible to beat. It is so simple to make and perfectly balanced without being overly sweet. Make it in just about 5 minutes, and use it to frost all of your favorite treats.
Jump to:
- What I Love About This Recipe
- Ingredients
- Possible Substitutions & Variations
- How to Make Chocolate Buttercream Frosting
- Ways to Use Chocolate Buttercream Frosting
- Commonly Asked Questions
- Dietitian Notes
- Tips for Success
- Try These Other Delicious Treats
- Did you try this Chocolate Buttercream Frosting?
- 📖 Recipe
Did you know buttercream frosting was so easy to make? You can quite literally whip it up in about 5 minutes! There really is no excuse to buy store-bought frosting with weird ingredients when you can make this rich and decadent frosting at home with just 6 simple ingredients.
This chocolate buttercream frosting is so creamy, perfectly sweet and salty, and the texture is phenomenal. You are going to love using it on your favorite sugar cookies, cupcakes, or layered cakes.
If you're a chocolate lover, try these Gluten-Free Chocolate Cupcakes which pair perfectly with this frosting, or try these Almond Flour Cocoa Cookies for a deliciously different homemade chocolate treat.
What I Love About This Recipe
This is arguably the most perfect chocolate frosting. Here is why I love it:
- Effortless to Make - With a stand mixer, this buttercream frosting comes together in just minutes with minimal dishes and only 6 ingredients.
- Creamy, Rich & Chocolatey - The flavor and texture of this frosting are irresistible. It is sweet, but not overly, the salt pairs well with the chocolate, and the butter adds creaminess and depth. Perfection.
Ingredients
Butter - If you want full control over how much salt to add to the recipe, use unsalted butter. Using high-quality butter will elevate the creaminess and flavor. Make sure the butter is softened before use. You can whip the butter in the stand mixer before adding the other ingredients if it is still a little firm.
Powdered Sugar - Sifting is helpful if you have lumps. In this recipe, I use slightly less powdered sugar than most buttercream recipes you'll find. This makes a more balanced frosting but slightly less stable. It may melt easier in hot environments but it still holds its shape well and can be used for a variety of purposes.
Unsweetened Cocoa Powder - Dark cocoa powder will give you extra rich flavor. Try this Ghirardelli Majestic Dutch Processed Cocoa Powder.
Heavy Cream - Room temperature!
See the full ingredient list and measurements in the recipe card below.
Possible Substitutions & Variations
- You could substitute dairy-free butter for regular butter to make this recipe dairy-free and vegan-friendly. Stick version generally works best, and the dairy-free butter should have a similar solidity at room temperature compared to regular butter. Earth Balance works wells.
- Half and half can be used in place of heavy cream.
If you try any substitutions in this recipe, please let us know what works in the comments below!
How to Make Chocolate Buttercream Frosting
Step 1: In the bowl of a stand mixer with a whisk attachment, add the softened butter, cocoa, room-temperature heavy cream, vanilla extract, and sea salt. Add ⅓ of the powdered sugar (about 1 cup) to the bowl and begin to whip together. Use a low speed at first and increase slowly.
Step 2: Once the powdered sugar is worked in, add the remaining powdered sugar 1 cup at a time, scraping the sides of the bowl with a rubber spatula as needed. Mix until a smooth consistency is achieved. Taste the frosting and adjust the sweetness or salt if needed.
Ways to Use Chocolate Buttercream Frosting
This buttercream holds shape beautifully and can be used with a variety of piping tips and frosting styles.
This recipe yields enough to frost 12 cupcakes with some leftover, a 9x13 sheet cake, 24 large cookies, or a naked layered cake. I love pairing it with these Gluten-Free Chocolate Cupcakes. You can also use it to frost cookies like these Gluten-Free Pumpkin Chocolate Chip Cookies or these Chewy Collagen Protein Cookies.
If you double the heavy cream, you can make a whipped chocolate buttercream frosting which is lighter, fluffier and oh so delicious.
Commonly Asked Questions
Store the chocolate buttercream frosting in an airtight container in the fridge for up to 1 week. Soften at room temperature before use (time required will depend on the temperature of your home). You can add the frosting back to the stand mixer and beat on medium speed until the frosting is smooth and easy to work with again. Adding another tablespoon of room temperature cream can help thin the frosting out after refrigerating.
Yes! For longer storage, you can freeze this chocolate buttercream. To freeze, transfer the buttercream to an airtight freezer-safe container and freeze for up to 3 months. Thaw at room temperature overnight. When you are ready to use, add the frosting back to the stand mixer and beat on medium speed until the frosting is smooth and easy to work with. If you need to thin the frosting out, add another tablespoon or two of room temperature heavy cream to help achieve the right consistency after freezing.
Air bubbles occur during mixing and are normal when making buttercream frosting. They do not affect the taste of the frosting but a velvety, bubble-free frosting makes for better aesthetics. To get rid of air bubbles, take a wooden spoon and stir the buttercream by hand. You'll want to do this after the frosting has been fully mixed in the stand mixer. Mash the frosting up against the sides of the bowl for 1-2 minutes, or until you are able to pop most of the air bubbles.
This is more important when spreading frosting with an offset spatula. I've noticed when using a piping bag, most of the air bubbles pop inside the bag and this step may not be necessary.
If you soften the butter overnight and it is still pretty firm, there are a few things you can do to soften it without melting it. First, I like to place the butter on the stovetop (stove is off) of a preheating oven. I rotate the sticks of butter periodically to aid the softening. Then I will take the butter and place the butter alone in the stand mixer and whip it until it is smooth. Once the butter is smooth, I proceed with the recipe.
Absolutely! I prefer using a Kitchenaid stand mixer because it results in consistently smooth, creamy frosting with minimal effort, but it can also be done using a handheld electric mixer. The process is exactly the same.
Dietitian Notes
- The use of real butter adds fat soluble vitamins (A, D, E & K), and beneficial things like conjugated linoleic acid and short chain fatty acids.
- Unsweetened cocoa is rich in antioxidants and polyphenols.
- While not a health food, making homemade frosting can be a great way to improve the quality and nutrition of your treats, helping you avoid less healthy fats common in store-bought frostings.
Tips for Success
- Use fully softened butter and room-temperature heavy cream to result in a smooth and decadent frosting.
- I don't think there is a better pairing than chocolate and salt, but if you are sensitive to salt, use unsalted butter and salt the frosting to taste.
- If your powdered sugar has lumps, sift it before use.
- Add the powdered sugar 1 cup at a time to avoid making a huge mess. Using the shield that comes with your Kitchenaid is also helpful.
- Always taste your frosting before use to make sure it is perfect! Adjust powdered sugar and salt if needed.
- Leftover chocolate buttercream frosting can be stored in an airtight container in the fridge for up to 1 week. Just allow it to come to room temperature before using. You can whip it again if needed.
Try These Other Delicious Treats
Looking for other tasty recipes? Here are a few you might like:
Did you try this Chocolate Buttercream Frosting?
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📖 Recipe
Chocolate Buttercream Frosting
Equipment
- Rubber Spatula
- Stand mixer with whisk attachment
Ingredients
- 1 cup Butter, softened I used salted butter, but unsalted can also be used (8 ounces/ 226 g)
- ½ cup Unsweetened 100% natural cocoa powder (41 g)
- 3 tablespoon Heavy cream room temp (45 ml)
- 1 tablespoon Vanilla extract
- ¼ teaspoon Sea salt or to taste
- 3 cups Powdered sugar sifted, if needed (360 g)
Instructions
Chocolate Buttercream Frosting
- In the bowl of a stand mixer with a whisk attachment, add the softened butter, cocoa, room-temperature heavy cream, vanilla extract, and sea salt. Add ⅓ of the powdered sugar (about 1 cup) to the bowl and begin to whip together. Use a low speed at first and increase slowly. Once the powdered sugar is worked in, add the remaining powdered sugar 1 cup at a time, scraping the sides of the bowl with a rubber spatula as needed. Mix until a smooth consistency is achieved. Taste the frosting and adjust the sweetness or salt if needed.
- Store leftover frosting in an airtight container in the fridge for up to 1 week. Before use, allow frosting to come to room temperature and return it to the stand mixer to whip on medium speed until smooth.
Notes
-
- Use fully softened butter and room-temperature heavy cream to result in a smooth and decadent frosting.
- If your powdered sugar has lumps, sift it before use.
- Use unsalted butter if you are sensitive to salt.
- If you soften the butter overnight and it is still pretty firm, there are a few things you can do to soften it without melting it. First, I like to place the butter on the stovetop (stove is off) of a preheating oven. I rotate the sticks of butter periodically to aid the softening. Then I will take the butter and place the butter alone in the stand mixer and whip it until it is smooth. Once the butter is smooth, I proceed with the recipe.
- Add the powdered sugar 1 cup at a time to avoid making a huge mess. Using the shield that comes with your Kitchenaid is also helpful.
- Leftover chocolate buttercream frosting can be stored in an airtight container in the fridge for up to 1 week. Just allow it to come to room temperature before using. You can whip it again if needed.
foodbornewellness.com says
Perfect balance of sweet and salty!
Bunn says
What about vanilla buttercream frosting?
foodbornewellness.com says
You could absolutely make vanilla buttercream! You could use essentially the same recipe, just replacing the cocoa powder with powdered sugar.