Chocolate Buttercream Frosting Recipe
BEST Chocolate Buttercream Frosting is my favorite easy all-purpose frosting. It's a whipped chocolate frosting that's homemade and goes great with yellow cake or chocolate cupcakes!
Servings: 16 servings
Calories: 217kcal
Cost: $8
Ingredients
- ½ cup (40g) unsweetened cocoa powder
- 3 ½ cups (396g) powdered sugar
- 1 cup (226g) unsalted butter softened
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- 2-3 tablespoons (30-45ml) heavy whipping cream
Instructions
- Sift the cocoa powder into the powdered sugar and whisk them together, adding the salt. You don't need to sift the powdered sugar.
- Beat butter with a hand or a stand mixer until smooth, then add the cocoa mixture a bit at a time, mixing until it's crumbly (see note). Scrape down the sides of the bowl.
- Add 2 tablespoons of heavy whipping cream and beat on medium high speed until the frosting is smooth and fluffy and the desired consistency.
- If you feel like you need a little more to get to the consistency you like, you can add up to another 1 tablespoon, adding a teaspoon at a time. This differs each time you make it depending on what mixer you’re using or how hot it is (the buttercream comes together easier in summer, for example, when the kitchen is warmer).
- Note on mixing: if you’re using a hand mixer it’ll stay crumbly for quite some time; add the heavy whipping cream to help it come together. Also how fast your frosting comes together depends on how soft your butter is.
- Frost as desired; will frost one 9x13-inch cake or a 9-inch layer cake or 24 cupcakes. If you like extra frosting for decorating, make a double batch.
- Store in refrigerator for up to 3 days and allow to come to room temperature before using; you may need to add some extra cream to thin it.
- You can freeze the frosting too for up to a month. Just let it defrost in the refrigerator then at room temperature before using.
Video
Notes
In place of heavy whipping cream you can use whipping cream, half and half, milk, or nonfat milk but the less fat in the milk the thinner the frosting will be, so use less. You can also use Vegan Butter Sticks with nondairy milk to make vegan frosting.
In step 2, a hand mixer will yield a very dry crumbly mixture before you add the cream. A stand mixer will mix it a bit more.
Make sure your butter is perfectly softened - it should be soft but not melty (your finger should slightly indent into the stick but not easily push into it).
Nutrition
Serving: 1serving | Calories: 217kcal | Carbohydrates: 28g | Protein: 1g | Fat: 13g | Saturated Fat: 8g | Cholesterol: 33mg | Sodium: 40mg | Potassium: 44mg | Fiber: 1g | Sugar: 26g | Vitamin A: 382IU | Calcium: 8mg | Iron: 1mg