Chocolate Buttercream Frosting
Learn how to make chocolate buttercream frosting with this easy recipe and tutorial. This is my favorite recipe for chocolate frosting, it's easy to make with just a few simple ingredients, and pipes perfectly too. Perfect for cakes, cupcakes, and so much more!
Servings 3 cups
- 1 cup (230 grams) unsalted butter , softened to room temperature
- 3 cups (360 grams) powdered sugar
- 1/2 cup (42 grams) unsweetened cocoa powder , sifted
- 3-4 tablespoons (45-60 ml) heavy cream
- 1 teaspoon vanilla extract
- tiny pinch of salt (adjust to taste)
In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using an electric mixer, beat the butter on medium speed for 1-2 minutes or until smooth.
Add the powdered sugar one cup at a time, making sure to mix well after each addition. Scrape down the sides of the bowl, then add the cocoa powder and mix until fully combined.
Add the heavy whipping cream, vanilla extract, and salt and mix on medium speed until fully combined, making sure to scrape down the sides of the bowl as needed.
To make ahead of time: Frosting can be made 2-3 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 2-3 months in a freezer bag/container. Thaw overnight in the refrigerator, then bring to room temperature and mix well before frosting cupcakes/cakes.