Chocolate Buttercream Frosting
This chocolate buttercream frosting is rich, creamy, and irresistibly smooth - perfect for cakes, cupcakes, and more! So easy to make, you’ll never need another frosting recipe.
Servings: 12 servings
Ingredients
- 1 ¼ cups unsalted butter softened (1 ½ sticks or 12 tablespoons)
- 3 ½ cups confectioners’ sugar
- ¾ cup unsweetened cocoa powder (natural or dutch process)
- ¼ cup heavy cream at room temperature
- 2 teaspoons pure vanilla extract
- ¼ teaspoon salt
Instructions
- Beat butter: Using a handheld or stand mixer with a whisk attachment, whip 1 ¼ cups unsalted butter (at room temp) on high speed for 2-3 minutes until it becomes smooth, fluffy, and pale in color, pausing to scrape down the sides as needed.
- Add remaining ingredients: Reduce the speed to low and mix in 3 ½ cups confectioners’ sugar, ¾ cup unsweetened cocoa powder, ¼ cup heavy cream, 2 teaspoons pure vanilla extract, and ¼ teaspoon salt for 30 seconds.
- Whip: Once combined, increase the speed to medium-high and beat for 2-3 minutes, making sure to scrape the bowl occasionally for a fully blended, airy texture. If a softer consistency is desired, mix in an extra tablespoon of heavy cream. For a firmer consistency, add 2 tablespoons confectioners’ sugar and 2 tablespoons cocoa powder.
Notes
Ingredient notes
- Butter – Use unsalted for better control of flavor.
- Cocoa powder – Natural or Dutch-processed both work.
- Heavy cream – Makes frosting rich and creamy; milk works in a pinch.
- Salt – Balances sweetness, don’t skip it!
Recipe tips
- Whip butter well for the smoothest texture.
- Use room temp ingredients for easy mixing.
- Scrape the bowl to ensure even blending.
- Adjust consistency with extra cream (softer) or sugar/cocoa (firmer).
Storage & freezing
- Store at room temp for 1 day, fridge for 1 week, or freeze for 3 months.
- Rewhip after chilling for best texture.