I perfected a Chocolate Buttercream Recipe that mirrors bakery frosting and I’m finally sharing the simple trick behind it.

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I have to be honest, I tested a lot of frostings to land on what I now call the Best Chocolate Buttercream Frosting. It tastes exactly like that rich bakery icing, only you can dollop it on homemade cakes without the fuss.

The secret is simple and not fancy, real unsalted butter and deep unsweetened cocoa powder give it that glossy, just right bitterness that keeps you dipping a spoon. This Chocolate Buttercream Recipe feels both familiar and a little addictive, like a dessert you didnt know you needed until you tried it.

Try it and you’ll see why every baker I know covets this.

Ingredients

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Butter: Adds rich mouthfeel mostly fat tiny protein very low carb makes frosting decadent
Powdered sugar: Pure sweetness lots of carbs no fiber gives bulk and structure to frosting
Cocoa powder: Deep chocolate flavor antioxidants small amount of fiber balances sweet and bitter
Melted chocolate: Adds cocoa butter and chocolate complexity small protein gives bakery like depth
Heavy cream: Smooths texture adds fat and creaminess tiny carbs keeps frosting silky
Vanilla extract: Tiny bit lifts flavor adds warm aroma doesn’t add sweetness on its own
Salt: Small pinch brightens chocolate balances sweetness and cuts richness contains sodium
Espresso powder: Boosts chocolate notes without tasting like coffee adds depth and intensity

Ingredient Quantities

1 cup (2 sticks or 227 g) unsalted butter, softened to room temp

3 to 4 cups (360 to 480 g) powdered sugar, sifted

3/4 cup (about 75 g) unsweetened cocoa powder, sifted

3 to 4 tablespoons (45 to 60 ml) heavy cream or whole milk

1 teaspoon vanilla extract

1/4 teaspoon fine sea salt

2 ounces (55 to 60 g) semi sweet or bittersweet chocolate, melted and cooled optional but makes it taste bakery like

1/2 to 1 teaspoon instant espresso powder optional to deepen the chocolate flavor

How to Make this

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1. Prep everything first: sift the powdered sugar and the cocoa, let the butter sit at room temp until soft, melt the chocolate in short bursts in the microwave and cool, and if using espresso powder dissolve it in a teaspoon or two of hot water so it blends easy.

2. Beat the softened butter on medium speed until pale and fluffy about 2 to 3 minutes, scraping the bowl once or twice.

3. Add about 1 cup of the sifted powdered sugar plus all the sifted cocoa and the 1/4 teaspoon sea salt, mix on low until just combined so you dont get cocoa clouds everywhere.

4. Pour in 1 to 2 tablespoons of heavy cream or milk, the 1 teaspoon vanilla, and the cooled melted chocolate if using, then mix on medium until smooth.

5. With the mixer running low, add the remaining powdered sugar 1 cup at a time until you reach 3 to 4 cups total and the frosting is the thickness you want. Stop and scrape the bowl between additions.

6. If you used espresso powder add it now and taste, adjust a little salt or a bit more powdered sugar if it needs balancing.

7. If the frosting is too thick add more cream 1 teaspoon at a time until spreadable, if too thin add a little more sifted powdered sugar. If it gets too soft chill it 10 to 20 minutes then rewhip lightly.

8. For the bakery look beat on medium high for 20 to 30 seconds at the end to make it extra light and fluffy, then give one final scrape and use right away or store covered in the fridge for up to 3 days letting it come back to room temp before using.

Equipment Needed

1. Stand mixer with paddle attachment or a good hand mixer, for creaming butter and whipping frosting
2. Large mixing bowl, roomy enough so cocoa dust wont go everywhere when you mix
3. Fine mesh sieve or flour sifter, to sift powdered sugar and cocoa so theres no lumps
4. Rubber spatula, for scraping the bowl between additions and folding in chocolate
5. Measuring cups and spoons, especially 1 cup, tbsp and tsp for accuracy
6. Microwave safe bowl (or small heatproof bowl) and a spoon, to melt and cool the chocolate in short bursts
7. Small cup and teaspoon, to dissolve instant espresso powder in a little hot water if using
8. Offset spatula or bench scraper, to spread the frosting for that bakery look
9. Airtight container or covered bowl, for chilling or storing the frosting in the fridge until you use it

FAQ

How do I get this frosting super smooth and bakery-like? A: Beat the room temp butter until light and fluffy, sift the powdered sugar and cocoa, add them slowly while mixing, then add cream 1 tbsp at a time. Stir in the melted cooled chocolate at the end for that bakery taste. Scrape the bowl often so everything blends evenly.

Can I use milk instead of heavy cream? A: Yes. Whole milk works fine but the frosting will be a bit less rich and silky. If you want extra creaminess use heavy cream or half and half.

My frosting is too runny, how do I fix it? A: Chill it for 10 to 20 minutes and rewhip, or slowly add more sifted powdered sugar 1/4 cup at a time until it firms up. Cold temps help but dont overchill or it can get grainy.

Its too stiff, how do I loosen it? A: Beat in 1 teaspoon of cream or milk at a time until you reach the spreadable consistency you want. Warm the bowl slightly in your hands if the butter was too cold.

Can I add espresso or other flavors? A: Yes. 1/2 to 1 tsp instant espresso enhances the chocolate without tasting like coffee. You can also add a bit more vanilla, a pinch of cinnamon, or orange zest to change the profile.

How should I store leftovers and can I freeze it? A: Keep in an airtight container in the fridge up to 1 week, or freeze up to 3 months. Thaw in the fridge, bring to room temp, then beat again to restore texture before using.

The BEST Chocolate Buttercream Frosting! Recipe Substitutions and Variations

Unsalted butter: replace 1:1 with salted butter and cut the added sea salt to about 1/8 teaspoon, or use a 1:1 vegan stick butter for dairy free frosting (use dairy free chocolate and milk).
Powdered sugar: if you’re out, blitz granulated sugar in a blender or food processor with 1 tablespoon cornstarch per cup until powdery to make homemade powdered sugar; weigh it to match the recipe.
Unsweetened cocoa powder: swap with Dutch process cocoa for a deeper, smoother chocolate flavor, or use a mix of half Dutch process and half natural cocoa for balance.
Heavy cream / whole milk: use half and half or evaporated milk for similar richness, or try unsweetened oat or almond milk plus 1 teaspoon melted coconut oil per 3 tablespoons of milk to mimic creaminess.

Pro Tips

1. Get the butter right. It should be soft enough that your finger makes an indent, not melty, otherwise the whole batch can get thin and greasy. If it feels too soft, chill it for a few minutes then rewhip.

2. Don’t dump all the sugar and cocoa at once, add them slowly on low so you don’t create a cocoa cloud and the bowl stays cleaner. Sifting helps, but gentle mixing is the real lifesaver for a smooth, not gritty, frosting.

3. Bakery flavor hack: stir in a little melted chocolate and a tiny bit of dissolved instant espresso, but make sure the chocolate is fully cooled and the espresso is dissolved in a teaspoon or two of hot water so it blends evenly. Hot chocolate will melt the butter and wreck the texture, so patience here pays off.

4. Fixing texture and finish: thin it with 1 teaspoon of cream at a time, thicken with more sifted powdered sugar, and if it gets too soft pop it in the fridge a short while then rewhip. For that light bakery look beat it briefly on higher speed right before using, and store in an airtight container in the fridge for a few days, bring back to room temp and give it a quick whip before spreading.

The BEST Chocolate Buttercream Frosting! Recipe

Recipe by Samantha Dalling

0.0 from 0 votes

I perfected a Chocolate Buttercream Recipe that mirrors bakery frosting and I'm finally sharing the simple trick behind it.

Servings

servings

Calories

328

kcal

Equipment: 1. Stand mixer with paddle attachment or a good hand mixer, for creaming butter and whipping frosting
2. Large mixing bowl, roomy enough so cocoa dust wont go everywhere when you mix
3. Fine mesh sieve or flour sifter, to sift powdered sugar and cocoa so theres no lumps
4. Rubber spatula, for scraping the bowl between additions and folding in chocolate
5. Measuring cups and spoons, especially 1 cup, tbsp and tsp for accuracy
6. Microwave safe bowl (or small heatproof bowl) and a spoon, to melt and cool the chocolate in short bursts
7. Small cup and teaspoon, to dissolve instant espresso powder in a little hot water if using
8. Offset spatula or bench scraper, to spread the frosting for that bakery look
9. Airtight container or covered bowl, for chilling or storing the frosting in the fridge until you use it

Ingredients

1 cup (2 sticks or 227 g) unsalted butter, softened to room temp
3 to 4 cups (360 to 480 g) powdered sugar, sifted
3/4 cup (about 75 g) unsweetened cocoa powder, sifted
3 to 4 tablespoons (45 to 60 ml) heavy cream or whole milk
1 teaspoon vanilla extract
1/4 teaspoon fine sea salt
2 ounces (55 to 60 g) semi sweet or bittersweet chocolate, melted and cooled optional but makes it taste bakery like
1/2 to 1 teaspoon instant espresso powder optional to deepen the chocolate flavor

Directions

Prep everything first: sift the powdered sugar and the cocoa, let the butter sit at room temp until soft, melt the chocolate in short bursts in the microwave and cool, and if using espresso powder dissolve it in a teaspoon or two of hot water so it blends easy.
Beat the softened butter on medium speed until pale and fluffy about 2 to 3 minutes, scraping the bowl once or twice.
Add about 1 cup of the sifted powdered sugar plus all the sifted cocoa and the 1/4 teaspoon sea salt, mix on low until just combined so you dont get cocoa clouds everywhere.
Pour in 1 to 2 tablespoons of heavy cream or milk, the 1 teaspoon vanilla, and the cooled melted chocolate if using, then mix on medium until smooth.
With the mixer running low, add the remaining powdered sugar 1 cup at a time until you reach 3 to 4 cups total and the frosting is the thickness you want. Stop and scrape the bowl between additions.
If you used espresso powder add it now and taste, adjust a little salt or a bit more powdered sugar if it needs balancing.
If the frosting is too thick add more cream 1 teaspoon at a time until spreadable, if too thin add a little more sifted powdered sugar. If it gets too soft chill it 10 to 20 minutes then rewhip lightly.
For the bakery look beat on medium high for 20 to 30 seconds at the end to make it extra light and fluffy, then give one final scrape and use right away or store covered in the fridge for up to 3 days letting it come back to room temp before using.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.