Chocolate Buttercream Frosting Recipe
A smooth, creamy chocolate buttercream frosting made with unsweetened cocoa, powdered sugar, butter, vanilla, and heavy cream. Perfect for cakes and cupcakes.
Equipment
- Stand mixer
- Hand Mixer
- Large Mixing Bowl
- Sifter
- Whisk
- Rubber spatula
Ingredients
Ingredients
- 1/2 cup 40 g unsweetened cocoa powder
- 3 1/2 cups 396 g powdered sugar
- 1 cup 226 g unsalted buttersoftened
- 1/4 teaspoonsalt
- 1 teaspoonvanilla extract
- 2-3 tablespoons 30-45 ml heavy whipping cream
Instructions
Instructions
- Place ½ cup (40 g) unsweetened cocoa powder, 3 ½ cups (396 g) powdered sugar, and ¼ teaspoon salt in a large bowl. Sift the cocoa powder into the powdered sugar, then whisk the dry ingredients together until evenly combined.
- Put 1 cup (226 g) softened unsalted butter in the bowl of a stand mixer or in a large mixing bowl if using a hand mixer. Beat the butter on medium speed until smooth and creamy. Scrape down the sides and bottom of the bowl.
- Add the cocoa/powdered sugar mixture to the butter in 2–3 additions. Mix on low speed after each addition until the mixture becomes crumbly. Scrape down the sides of the bowl as needed.
- Add 1 teaspoon vanilla extract and 2 tablespoons (30 ml) heavy whipping cream to the bowl. Increase mixer speed to medium–high and beat until the frosting is smooth and fluffy and reaches your desired spreading consistency. Scrape the bowl once or twice while mixing.
- If the frosting is still too stiff or crumbly, add up to 1 more tablespoon (15 ml) heavy whipping cream (for a total of 2–3 tablespoons / 30–45 ml). Add the extra cream 1 teaspoon at a time, beating briefly after each addition, until the frosting is the consistency you want.
- Use the frosting to frost one 9×13-inch cake, a 9-inch layer cake, or about 24 cupcakes. If you need extra frosting for decorating, make a double batch.
- To store: refrigerate the frosting in an airtight container for up to 3 days. Bring it to room temperature before using and re-whip briefly; you may need to add a little cream to thin if necessary.
- To freeze: freeze the frosting for up to 1 month in an airtight container. Thaw in the refrigerator, then bring to room temperature and re-whip before using.
Notes
Recipe 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).
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).