This chocolate buttercream frosting is creamy, delicious, and perfect for cakes, cookies, or cupcakes. This chocolate frosting is so rich, luscious, and easy to make you will never use store-bought frosting again!
This chocolate buttercream recipe is a simple recipe. All buttercream frostings are fairly each to make. This is one of the best chocolate buttercream frosting recipes you will find though! I am not a little bit biased, it really is a delicious chocolate frosting recipe.
Chocolate Buttercream Frosting Recipe
I love frosting! I am not really a big cake person, but I am a big frosting person. Generally speaking, I eat cake to get the frosting. It does matter what kind of frosting, I love classic vanilla buttercream, Swiss meringue buttercream, coconut buttercream frosting – I just love frosting!
This delicious chocolate buttercream frosting is easy-to-make. It is fabulous for piping even the most inventive designs. Made from just six simple ingredients, this buttercream frosting comes together quickly. This easy chocolate buttercream frosting recipe is perfect for birthday cakes, wedding cakes, dessert cakes, cookies, chocolate cupcakes, and vanilla cupcakes – really this delicious frosting works well with any cupcake, cookie, or cake where the perfect chocolate buttercream frosting recipe would taste great.
This perfect chocolate buttercream is wonderful when paired with these popular recipes for cakes and cupcakes:
● Best Vanilla Cake Recipe
● Perfect Chocolate Cake Recipe
● Perfect Chocolate Cupcake Recipe
What is the difference between chocolate frosting and chocolate buttercream frosting?
Buttercream frosting is made with creamed butter. Frosting is made with a shortening. A buttercream will usually be less sweet than a frosting.
Tips and variations for making chocolate buttercream frosting
● This recipe uses Dutch-processed cocoa powder, but natural unsweetened cocoa powder can be used instead. The color of the frosting will be a little lighter.
● Sift the cocoa powder if you like.
● Make sure the butter is at room temperature before you begin making this buttercream frosting.
● In the US 8 tablespoons of butter = 1 stick, and 1 stick of butter = ½ a cup. This recipe uses 2 sticks of butter or 1 cup.
● I do not advise swapping out the coconut extract for vanilla extract as the coconut extract makes for a big difference in the coconut flavor.
● For my UK and Australian friends: confectioners sugar is icing sugar (powdered sugar, 10x).
● You may sift the confectioners’ sugar if you like. This will remove any lumps in the powdered sugar and make the sugar fluffier by adding air, making for a fluffy frosting.
● I use an electric mixer to make this frosting. You can use a whisk or paddle attachment, your choice. I usually prefer a whisk myself, but my niece always uses a paddle.
● I have not used a hand mixer to make this frosting. It should work. If you use a hand mixer, please let us know in the comments how it worked for you!
● If you require stiffer frosting, add more confections sugar in ½ cup increments. If you need a thinner frosting, add more heavy whipping cream in tablespoon increments.
● This chocolate frosting can be spread with a frosting knife or inserted into a piping bag (with a tip) to decorate your cakes and cupcakes.
● This creamy chocolate buttercream frosting recipe should make approximately three cups of frosting, enough to frost 2 9″ layer cakes, 2 8″ layer cakes, a 13×9 layer cake, or 24 cupcakes.
● Storage – Store in an airtight container or in a bowl covered in plastic in the fridge for up to 4 days. This frosting can be stored in the freezer in the same type of container, for up to 2 weeks.
● Reheating – I do not suggest heating this frosting as it will melt and not gain back its form.
Chocolate Buttercream Frosting Recipe Ingredients
● 1 cup Unsalted Butter, softened
● ½ cup Dutch Processed Unsweetened Cocoa Powder
● 4 cups Confectioners’ Sugar
● 3-4 Tablespoons Heavy Whipping Cream
● 1 teaspoon Vanilla Extract
● A pinch of Salt
Chocolate Buttercream Frosting Mise en Place:
● Stand Mixer
● Rubber Spatula
● Measuring Cup
● Measuring Spoons
Chocolate Buttercream Frosting Recipe Directions
1. In the bowl of a stand mixer, beat softened butter until creamy on medium speed (medium-high speed is fine, too). Approximately 5 minutes.
2. Gradually add two cups of confectioners’ sugar and cocoa powder, ½ a cup at a time, on low speed, and let the confectioners’ sugar and cocoa powder get incorporated into the butter. Increase the speed to high and let it beat for 2 minutes.
3. Add the remaining confectioners’ sugar, heavy cream, salt, and vanilla extract. Start the mixer on low until the confectioners’ sugar is incorporated and then beat on high until the frosting is light and fluffy; approximately 2-3 minutes. You would need to stop the mixer and scrape down the sides a few times.
4. Note: if you require stiffer frosting, add more confections sugar in ½ cup increments. If you need a thinner frosting, add more heavy cream in tablespoon increments.
5. Pro tip: Always frost completely cool baked goods so your frosting does not melt on application.
Chocolate Buttercream Frosting Recipe
Chocolate Buttercream Frosting Recipe. This chocolate buttercream frosting is creamy, delicious, and perfect for cakes, cookies, or cupcakes. This chocolate frosting is so rich, luscious, and easy to make you will never use store-bought frosting again!
Ingredients
- 1 cup Unsalted Butter, softened
- ½ cup Dutch Processed Unsweetened Cocoa Powder
- 4 cups Confectioners' Sugar
- 3-4 Tablespoons Heavy Whipping Cream
- 1 teaspoon Vanilla Extract
- A pinch of Salt
Instructions
- In the bowl of a stand mixer beat softened butter until creamy on medium speed (medium-high speed is fine, too). Approximately 5 minutes.
- Gradually add two cups of confectioners' sugar and cocoa powder, ½ a cup at a time, on low speed, and let the confectioners' sugar and cocoa powder get incorporated into the butter. Increase the speed to high and let it beat for 2 minutes.
- Add the remaining confectioners' sugar, heavy cream, salt, and vanilla extract. Start the mixer on low until the confectioners' sugar is incorporated and then beat on high until the frosting is light and fluffy; approximately 2-3 minutes. You would need to stop the mixer and scrape down the sides a few times.
- Note: if you require stiffer frosting, add more confections sugar in ½ cup increments. If you need a thinner frosting, add more heavy cream in tablespoon increments.
- Pro tip: Always frost completely cooled baked goods so your frosting does not melt on application.
Notes
This recipe uses Dutch-processed cocoa powder, but natural unsweetened cocoa powder can be used instead. The color of the frosting will be a little lighter.
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Nutrition Information:
Yield:
24Serving Size:
1Amount Per Serving: Calories: 155Total Fat: 9gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 23mgSodium: 8mgCarbohydrates: 19gFiber: 0gSugar: 18gProtein: 0g
Note: for exact nutritional information, consult your dietitian. All nutritional information provided is simply a guideline.
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Marsha M Sturgill says
Your instructions are confusing. It says not to substitute vanilla extract for coconut extract. I think the heat is taking its toll on you. Yesterday here in Ocala, I was without power for SEVEN hours. We had one hell of a severe thunderstorm that downed a lot of trees that took out power lines. Being without A/C is hard on this old lady. I am so envious of all your travels. Have fun and stay safe.