Chocolate Buttercream Frosting Recipe
Learn how to make chocolate buttercream frosting with this simple recipe and tutorial. This is my favorite recipe for chocolate frosting, it's easy to make with just a few simple ingredients, and pipes beautifully too!
Ingredients
- 1 cup unsalted butter softened (226 grams; 2 sticks)
- 3 cups powdered sugar (360 grams)
- ½ cup unsweetened cocoa powder sifted (45 grams)
- 3 to 4 tablespoons heavy cream or whole milk (45 to 60 ml)
- 1 teaspoon pure vanilla extract
- ⅛ teaspoon salt
Instructions
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using a handheld mixer, beat the butter on medium speed until smooth.1 cup unsalted butter
- Add half of the powdered sugar and mix on low speed until fully combined, then mix in the remaining half of the powdered sugar. Add the sifted cocoa powder and mix until fully combined.3 cups powdered sugar, ½ cup unsweetened cocoa powder
- Add the heavy whipping cream, vanilla extract, and salt and mix on low speed until fully combined, stopping to scrape down the sides of the bowl as needed.3 to 4 tablespoons heavy cream or whole milk, 1 teaspoon pure vanilla extract, ⅛ teaspoon salt
- Use immediately to frost a cake, cupcakes, etc. or cover tightly and refrigerate until ready to use.
Video
Notes
To make ahead of time: Frosting can be made 2 to 3 days in advance. Cover tightly or store in an airtight container and transfer to the refrigerator. When you're ready to use it, remove from the refrigerator, bring to room temperature, and mix well before frosting cupcakes/cakes.
How to freeze the frosting: Frosting will also freeze well for 2 to 3 months in a freezer bag/container. Thaw overnight in the refrigerator, then bring to room temperature and mix well before frosting cupcakes/cakes.