This chocolate buttercream frosting is thick, rich, and decadent. It’s the perfect frosting for a chocolate or vanilla cake, and the recipe makes more than enough for a rectangular cake, 2 to 3 8-inch layers, or about 18 to 24 cupcakes.
Buttercream is a popular frosting that is frequently used to frost and decorate cakes and cookies. The easy preparation, simple ingredients, and great flavor are what make this frosting so popular. It is made from butter, powdered sugar, and milk or cream, and sometimes chocolate and flavorings like vanilla extract. The ingredients are whipped together until the frosting is light and fluffy, resulting in a rich and creamy frosting that is easy to spread or pipe onto cakes and cupcakes.
Preparation Notes
- Sift the confectioners’ sugar and cocoa together.
- Start with the softened butter. In a stand mixer with the paddle attachment or hand-held mixer, beat the butter until it is smooth and creamy. Add the confectioners’ sugar and cocoa mixture, a little at a time, and keep the speed on low to avoid a mess with powdered sugar flying out of the bowl and creating a mess.
- Add the salt, vanilla, and milk or cream and beat on high speed for about 1 minute. If the frosting is too thin, add more confectioners’ sugar. If too thick, add a little more milk or cream.
- Use the frosting immediately or cover the bowl and put it in the refrigerator until you are ready to use it.
- Storage: Store the frosting for up to 1 week in the refrigerator or freeze it in an airtight container or resealable freezer bag for up to 3 months. If frozen, defrost it in the refrigerator and then beat it with an electric mixer for about 30 seconds, adding more milk or cream if needed.
Recipe Variations
- Instead of vanilla extract, flavor the frosting with mint extract.
- For a glossier finish, add 1 to 2 tablespoons of light corn syrup.
How to Store Buttercream Frosting
Store the frosting for up to 1 week in the refrigerator or freeze it in an airtight container or resealable freezer bag for up to 3 months. If frozen, defrost it in the refrigerator and then beat it with an electric mixer for about 30 seconds, adding more milk or cream if needed.
Chocolate Buttercream Frosting
Smooth, velvety, and wonderfully decadent, our chocolate buttercream frosting is a luscious cake topping perfect for any occasion!
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: 18 servings 1x
- Category: Cakes, Chocolate, Frosting
Ingredients
- 1 1/2 cups unsalted butter, softened
- 4 3/4 cups (540 grams) confectioners’ sugar
- 1 cup (80 grams) unsweetened natural cocoa powder
- 1/4 to 1/2 cup milk or cream, or as needed
- 1/4 teaspoon fine sea salt
- 1 tablespoon pure vanilla extract
Instructions
- Sift together the confectioners’ sugar and cocoa powder into a bowl and set aside.
- In a large mixing bowl with an electric mixer, beat the softened butter until creamy.
- Add the confectioners’ sugar and cocoa mixture to the butter along with 1/4 cup of milk or cream, salt, and vanilla. Beat on low speed until combined. Increase the speed to medium-high and beat for 1 minute. Add more milk or cream if the frosting is too thick, or add more confectioners’ sugar if too thin.
- Use the frosting immediately or refrigerate it in an airtight container and use it within 1 week.
