Chocolate Buttercream Frosting Recipe

Ever have one of those days where you just need to channel your inner pastry chef and whip up something decadent and heavenly? Well, this ultra-chocolatey frosting is my go-to recipe when I’m craving a little sweet escape. It’s like giving your favorite cake a cocoa-rich, velvety hug!

Creating the perfect chocolate buttercream frosting is something I love to do. I piece together richness and sweetness, so that the finished frosting isn’t overly rich (as chocolate frostings can tend to be) and isn’t overly sweet (as buttercream can tend to be).

I use unsalted butter, very soft; I mix in sifted powdered sugar and cocoa powder (I prefer the Dutch process kind, which has a slightly reddish hue). I beat the mixture until it’s light, adding vanilla extract and a wee bit of salt (which makes the chocolate taste more intensely chocolatey) and then beating in heavy cream until it reaches the proper consistency.

Ingredients

• Unsalted Butter: Rich in fat; adds creaminess and smooth texture.
• Powdered Sugar: Finely ground; adds sweetness and light texture.
• Unsweetened Cocoa Powder: Intense chocolate flavor; high in antioxidants.
• Salt: Enhances flavor balance; moderates sweetness.
• Vanilla Extract: Aromatic; enhances overall taste profile.
• Heavy Cream: Adds richness; creates silky consistency.

Ingredient Quantities

• 1 cup (2 sticks) unsalted butter, softened
• 3 1/2 cups powdered sugar, sifted
• 1/2 cup unsweetened cocoa powder
• 1/2 teaspoon salt
• 2 teaspoons vanilla extract
• 1/4 cup heavy cream

How to Make this

1. In a big mixing bowl, using an electric mixer and at a medium speed, beat the softened butter until it is smooth and creamy. This will take about 2-3 minutes.

2. Slowly incorporate the sifted confectioner’s sugar into the butter, about 1 cup at a time, mixing on slow speed until fully combined each time. Scrape the sides of the bowl as needed.

3. Sift the cocoa powder (no sugar added) over the butter and sugar mixture, to prevent clumping.

4. Combine the cocoa and mixture, then add the salt. Mix on low speed until completely blended.

5. When the cocoa is mixed in completely, turn the mixer up to medium speed and continue mixing until the mixture is fluffy.

6. Mix until just combined with the vanilla extract added.

7. Slowly incorporate the heavy cream, adding 1 tablespoon at a time, and mixing at low speed. When all the cream has been incorporated, increase the mixer speed to medium-high and continue mixing for about 2-3 minutes, or until the frosting is light and fluffy.

8. Should the frosting be too thick, add a little more cream until you reach your desired consistency.

9. Savor the frosting and incorporate additional salt or vanilla extract as necessary, ensuring to mix thoroughly after each addition.

10. Use without delay to frost cakes, cupcakes, or stash in an airtight container in the fridge for up to one week. If you stored it, let it come to room temperature and re-whip before using.

Equipment Needed

1. Large mixing bowl
2. Electric mixer
3. Sifter
4. Measuring cups
5. Measuring spoons
6. Spatula or scraper
7. Airtight container (optional for storage)

FAQ

• Can I use salted butter instead of unsalted?Certainly, salted butter can be used. Just lower the amount of added salt to about 1/4 teaspoon or eliminate it altogether, depending on your preference. But remember, not all salt is created equal.
• What kind of cocoa powder is best for this recipe?We recommend using unsweetened cocoa powder. Both natural and Dutch-processed cocoa powders work, but Dutch-processed cocoa will yield a smoother, richer flavor.
• Can the heavy cream be replaced with another liquid?You can substitute whole milk or half-and-half for heavy cream, and the dish will turn out just fine. It will be slightly less rich and creamy, and that will most likely affect the texture of whatever you are making, but it shouldn’t change the flavor or make you doubt that what you’re eating is still a decadent custard.
• How can I make the frosting thicker?To make the frosting thicker, add more powdered sugar gradually, a tablespoon at a time, until it reaches the desired consistency.
• Is it possible to make this frosting vegan?Indeed, it is possible to replace the butter with a vegan butter alternative and the heavy cream with a non-dairy milk. However, the flavor and texture will not be the same.
• How long can the frosting be stored?The frosting can be kept in an airtight container in the refrigerator for up to a week. Allow it to warm to room temperature, and then rewhip before using.
• Can I freeze this frosting?Indeed, the frosting can be stored in the freezer for up to three months. Use an airtight container for that. When you wish to use the frosting again, place the container in the refrigerator overnight and then give the contents a good whipping before spreading. FROSTING THAT CAN BE FROZEN: Buttercream, cream cheese, and ganache.

Chocolate Buttercream Frosting Recipe Substitutions and Variations

Butter without salt: Use the same amount of salted butter, but do not add any extra salt to your recipe. You might also consider using margarine or a vegan butter option.
Sugar in powdered form: When powdered sugar is called for, an equal amount of granulated sugar can be used if processed in a blender until a finer texture is achieved.

Alternatively, use powdered sugar that is specifically made for a frosting texture.
Unsweetened cocoa powder. Substitute with an equal amount of Dutch-processed cocoa powder; or for a different flavor, use carob powder.
Almond extract: For a nutty flavor, use almond extract in equal amounts. Pure vanilla bean paste: Use this for a more intense vanilla taste.
Coconut cream can be used as a substitute for a non-dairy alternative to heavy cream. You can also use half-and-half or whole milk in an equal portion for a lighter version of heavy cream. These alternatives each will give a different taste and/or texture.

Pro Tips

1. Use Room Temperature Ingredients Make sure the butter and heavy cream are at room temperature before you begin. This ensures the frosting is smooth and well-incorporated.

2. Sift Ingredients for Smoothness Sift both the powdered sugar and cocoa powder to prevent any lumps from forming in your frosting. This results in a creamier texture.

3. Adjust Consistency Gradually Add the heavy cream slowly and adjust the consistency to your preference. If it’s too thick, add a little more cream; if it’s too thin, incorporate more powdered sugar.

4. Enhance Flavor with Espresso For an added depth of flavor, consider dissolving a teaspoon of instant espresso powder in the vanilla extract before adding it to the frosting.

5. Re-whip Before Use If storing the frosting, always let it come to room temperature and re-whip briefly to restore its fluffy texture before using.