Name: Chocolate Buttercream Frosting Recipe: Rich, Silky
Prep time: 10 min
Total time: 10 min
Ingredients: 1 cup unsalted butter (softened); 3½ –4 cups powdered sugar; ¾ cup unsweetened cocoa; 2 tsp vanilla extract; 4 –6 tbsp heavy cream; ¼ tsp salt

Introduction

Table of Contents

Chocolate Buttercream Frosting is the ultimate topping for cakes, cupcakes, brownies, and more: deeply chocolatey, smooth, and not too sweet, with that perfect pipeable texture. This classic American buttercream comes together in minutes with simple ingredients and delivers bakery-quality results every time. Presented in a white ceramic bowl ready to spread, optionally garnished with chocolate shavings or cocoa powder dusting, this Chocolate Buttercream Frosting offers glossy richness and pure decadence that makes any dessert feel special.

Ingredients

For the Chocolate Buttercream Frosting (enough for a 9-inch layer cake or 24 cupcakes): • 1 cup (2 sticks) unsalted butter, softened to room temperature
• 3½–4 cups powdered sugar (sifted for smoothness)
• ¾ cup unsweetened cocoa powder (Dutch-processed for deeper flavor)
• ¼ tsp kosher salt
• 2 tsp vanilla extract
• 4–6 tbsp heavy cream or whole milk (start with 4, add more for consistency)
• Optional: 1 tsp espresso powder (enhances chocolate flavor)

Step-by-Step Process

Prepare the butter
Make sure butter is softened but not melted (should dent when pressed). Place in a stand mixer bowl with paddle attachment (or large bowl with hand mixer).
Beat the butter
Beat butter on medium-high speed for 3–4 minutes until pale, light, and fluffy. Scrape down sides.
Add dry ingredients
Sift together powdered sugar, cocoa powder, and salt (sifting prevents lumps). With mixer on low, add dry mixture ½ cup at a time until incorporated. Scrape down sides.
Add liquids
Add vanilla extract and 4 tbsp heavy cream. Beat on low until combined, then increase to medium-high. Beat 3–5 minutes until light and fluffy. Add more cream 1 tbsp at a time until the desired consistency (spreadable or pipeable).
Taste & adjust
Taste—add more powdered sugar for sweeter or cream for smoother. Beat another minute if adding.
Use or store
Use immediately for best texture, or store covered at room temperature up to 2 days (whip again before using).

Tips for Perfect Chocolate Buttercream Frosting

• Room temp butter—essential for smooth, fluffy result
• Sift cocoa + powdered sugar—no lumps
• Start with less cream—add slowly for perfect consistency
• Beat on high for 5 minutes—makes it light and airy
• Espresso powder—deepens chocolate flavor without coffee taste
• Use Dutch-processed cocoa—richer, less bitter than natural

Variations and Customization

• Dark Chocolate: use Dutch-process + extra cocoa
• Mocha: add 2 tsp espresso powder
• Milk Chocolate: Use milk chocolate chips melted in
• Salted Caramel: swirl in caramel sauce + flaky salt
• Vegan: plant butter + plant milk
• Stiffer for piping: less cream + more powdered sugar

Storage and Serving Tips

• Room temp up to 2 days (covered)
• Fridge up to 1 week—bring to room temp and re-whip
• Freezes up to 3 months (in an airtight container)
• Thaw in fridge + re-whip
• Quick refresh: beat 1–2 minutes
• Perfect for cakes, cupcakes, brownies, or cookie sandwiches

Nutritional Information

Based on 12 servings (frosts one 9-inch cake):
• Calories: 320 kcal
• Total Fat: 18g (Saturated 11g)
• Carbohydrates: 42g (Sugars 38g)

FAQ

1. Is my frosting too thick?
Add cream 1 tbsp at a time while beating.

2. Too sweet?
Reduce powdered sugar by ½ cup or use dark cocoa.

3. Grainy texture?
Didn’t sift sugar/cocoa or butter, not soft enough.

4. Can I make ahead?
Yes—store covered up to 2 days or freeze.

5. No heavy cream?
Whole milk works—slightly less rich.

Conclusion

This Chocolate Buttercream Frosting is pure dessert magic—rich, smooth, and so chocolatey it elevates any cake or cupcake. One spread and suddenly your baking feels professional, birthdays feel special, and everyone’s asking for the recipe while sneaking extra licks. Keep butter and cocoa stocked, and you’re always minutes away from the frosting that turns ordinary desserts into something quietly extraordinary.