This Chocolate Buttercream Frosting is what dreams are made of. It’s fluffy, creamy, smooth, rich, decadent, perfectly chocolaty, and just absolutely delicious. So good you’ll want to eat it by the spoonful!
Adapted from my popular vanilla buttercream frosting, this chocolate frosting is simply perfect.
Easy Chocolate Buttercream Frosting
This frosting really is the ultimate icing on the cake! From it’s melt-in-your-mouth texture to its indulgent flavor, it’s dreamy in every way.
And it all starts with chocolate, in pure cocoa form. I mean do we need much more in life? I know I definitely have a serious weakness for chocolate.
I have a really hard time understanding people who don’t. Like my sister, for instance. I love ya sis, but I will never understand why you pick the chocolate chips out of your chocolate chip cookies. It’s hard to watch, until I proceed to eat them.
Plus, even chocolate has its nutritional value with the antioxidants it contains, right? How much? Well that’s not important.
I’m only kidding but I do I love when my mom comes to stay and she get’s excited when I have some left over buttercream frosting in my fridge that she can pile on her morning oatmeal. What a great way to start the day.
I’m telling you everyone is going to love this frosting! It will make that heavenly chocolate cake or yellow cake perfectly divine.
Chocolate Buttercream Frosting Ingredients:
For this chocolate frosting recipe, you’ll need:
- Butter – I recommend using both unsalted and salted. Whenever I’ve added salt to frosting it never seems to fully dissolve and evenly distribute. You just taste those little bits, easy fix salted butter. But you don’t want all salted butter or frosting will be too salty.
- Powdered sugar (confectioners sugar) – this extra fine sugar creates a perfectly smooth frosting.
- Cocoa powder – use good quality cocoa for best flavor, use unsweetened natural cocoa.
- Heavy cream – I like to use this to keep the frosting rich and fluffy. Milk won’t work as well.
- Vanilla extract – this pairs perfectly with the flavors of the chocolate. Use real vanilla.
How to Make Chocolate Frosting
- In an electric stand mixer, whip butter until pale and fluffy.
- Sift in powdered sugar and cocoa powder, followed by vanilla and heavy cream.
- Whip the chocolate buttercream icing until well combined.
How Much Frosting Does This Recipe Make?
This chocolate buttercream frosting recipe should yield enough for 24 cupcakes or a two layer 9-inch cake. If you like lots of frosting you can make 1 1/2 the recipe.
Can I Add Espresso Powder to This Recipe?
Yes, for an even richer flavor you can add 1/2 to 1 tsp instant espresso powder. You’d want to add it in when you sift in the cocoa powder.
What About Using Dutch Cocoa?
Yes dutch process cocoa will work great here too.
Can This Frosting be Made in Advance?
Yes you can make it up to 4 days in advance. Store in an airtight container and refrigerate. Before using bring to room temperature. From there you can whip again to fluff it back up a little if desired.
Can You Freeze It?
Yes it can be frozen, thaw overnight in the refrigerator then rest at room temperature until soft.
Tips for the Best Chocolate Buttercream Frosting:
- The butter must be at room temperature (or nearly room temp), otherwise it blend with other ingredients well and won’t whip up properly.
- Don’t let the butter get too warm or it will melt.
- Sift cocoa first especially if it’s clumpy.
- Melted chocolate can’t be substituted for the cocoa powder in this recipe.
More Buttercream Frosting Recipes You’ll Love:
- Lemon Buttercream Frosting
- Strawberry Buttercream Frosting
- Vanilla Bean Buttercream Frosting
- Coconut Buttercream Frosting
- Mint Chocolate Chip Buttercream Frosting
Follow Cooking Classy
Perfectly rich and decadent, silky smooth, brimming with chocolate flavor and the perfect finish to any chocolate, yellow or vanilla cake. Makes enough frosting for a 2-layer cake or about 24 cupcakes (unless you like a tower of frosting).
- 1 cups (226g) unsalted butter, at room temperature
- 1/2 cup (113g) salted butter, at room temperature
- 4 cups (480g) powdered sugar
- 3/4 cup (70g) cocoa powder (scoop and level to measure)
- 3 - 4 Tbsp heavy cream
- 1 1/2 tsp vanilla extract
In a the bowl of an electric stand mixer, fitted with paddle attachment, whip butter on moderately high speed until very pale and fluffy (nearly white in color), about 5 - 8 minutes, occasionally scraping down sides of the bowl.
Sift in cocoa powder then add in powdered sugar, 3 Tbsp heavy cream and vanilla and mix on low speed until combine, scrapping down the sides of the bowl as needed and adding up to 1 tbsp additional cream to thin if desired.
For added fluffiness if desired continue to whip about 3 - 4 minutes longer.
- Frosting can be made a few days in advance. Store in refrigerator in an airtight container. Bring to room temperature before using. If desired rewhip a little for added fluffiness.