Chocolate Buttercream Frosting

5 from 1 vote

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.

Prep Time5

Total Time5

Course: Dessert

Cuisine: American

Servings: servings

Calories: 120kcal

Author: Amanda McGillicuddy

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

Scroll up for recipe tips, ingredient notes, and possible substitutions.

- 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.

Recipe Yield: About 2 cups

Nutrition