Description
This rich and creamy Chocolate Buttercream Frosting is perfect for decorating cakes, cupcakes, and cookies. Made with softened unsalted butter, confectioners’ sugar, unsweetened cocoa powder, heavy cream, vanilla extract, and a touch of salt, this frosting is fluffy, smooth, and deeply chocolaty, ideal for adding a luxurious finish to your baked treats.
Ingredients
Scale
Buttercream Base
- 1 1/4 cups unsalted butter (softened, about 1 1/2 sticks or 12 tablespoons)
Dry Ingredients
- 3 1/2 cups confectioners’ sugar
- 3/4 cup unsweetened cocoa powder (natural or Dutch process)
- 1/4 teaspoon salt
Wet Ingredients
- 1/4 cup heavy cream (at room temperature)
- 2 teaspoons pure vanilla extract
Instructions
- Beat butter: Using a handheld or stand mixer fitted with a whisk attachment, whip 1 1/4 cups of softened unsalted butter on high speed for 2-3 minutes. Continue until the butter becomes smooth, fluffy, and pale in color, scraping down the sides of the bowl as needed to ensure even mixing.
- Add remaining ingredients: Reduce the mixer speed to low, then gradually add 3 1/2 cups confectioners’ sugar, 3/4 cup unsweetened cocoa powder, 1/4 cup heavy cream, 2 teaspoons pure vanilla extract, and 1/4 teaspoon salt. Mix these ingredients together for about 30 seconds until just combined.
- Whip: Increase the mixer speed to medium-high and beat the frosting for 2-3 minutes. Scrape the bowl occasionally to make sure everything is fully blended and to achieve a light, airy texture. Adjust the consistency if needed by adding an extra tablespoon of heavy cream for a softer frosting or 2 tablespoons additional confectioners’ sugar and 2 tablespoons cocoa powder for a firmer frosting.
Notes
- Use unsalted butter at room temperature for the best texture and flavor balance.
- If the frosting is too thick, add heavy cream a little at a time to loosen it up.
- To achieve a richer chocolate flavor, use Dutch process cocoa powder.
- This frosting is perfect for spreading or piping onto cakes and cupcakes.
- Store leftover frosting in an airtight container in the refrigerator and re-whip before using.
