Chocolate Buttercream Frosting
This Chocolate Buttercream Frosting is smooth, creamy, and rich with deep chocolate flavor. It spreads beautifully on cakes, pipes perfectly onto cupcakes, and is easy to adjust for thickness and sweetness. This is a reliable, bakery-style chocolate buttercream you can use for cakes, cupcakes, brownies, and cookies.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: Frosts 12–15 cupcakes (piped) or 24 cupcakes (spread), or one 9x13 cake, or a thin layer on a 2-layer cake.
- Category: Dessert, Frosting
- Method: Mixing, No Bake, No Cook
- Cuisine: American
Ingredients
- 2 sticks (1 cup) butter, softened
- 3 ½ cups powdered sugar
- ½ cup unsweetened cocoa powder
- 1 tsp vanilla extract
- ¼ tsp salt
- 2-3 TBSP heavy cream or milk
Instructions
- In a large mixing bowl, beat the softened butter until smooth and creamy.
- Add the cocoa powder and mix until fully combined and smooth.
- Gradually add the powdered sugar, mixing on low speed until incorporated.
- Add the vanilla extract, salt, and 3 TBSP heavy cream or milk.
- Beat on medium-high speed for 2–3 minutes until light, fluffy, and creamy.
- Add additional cream 1 TBSP at a time until the frosting reaches your desired consistency for spreading or piping.
Notes
- For a richer chocolate flavor, add ½ tsp espresso powder.
- For extra creamy frosting, use heavy cream instead of milk.
- If frosting is too thick, add more cream 1 TBSP at a time.
- If frosting is too thin, add more powdered sugar.
- This frosting pipes well for cupcakes and can be smoothed onto layer cakes.
- Beat the frosting the full 3–5 minutes at the end for the best texture.
- This buttercream can be used immediately or stored for later use.
- Rewhip briefly before frosting if it has been refrigerated or frozen.
Find it online: https://ourgratefulkitchen.com/chocolate-buttercream-frosting/