This easy chocolate buttercream frosting recipe is my absolute favorite chocolate frosting of all time! It’s super rich, creamy, and chocolatey– all the things I look for in my ideal buttercream. I made it with salted butter and heavy cream for a super fluffy and silky texture that’s unlike any store-bought frosting I’ve ever tasted. I could eat it with a spoon!
Really, what’s the appeal of store-bought frosting? Sure, it’s easy to just open up a container and smear it onto your cake, but it’s never as good as this easy chocolate buttercream frosting. This is a rich, fluffy, truly decadent buttercream frosting that those containers just can’t hold a candle to.
Oh, and I should probably mention – this recipe only takes 5 minutes from start to finish and calls for just 5 simple and inexpensive ingredients. If your reasoning for using store-bought frosting is that it’s easy, I’ve got news for you! This recipe is easy as well and double as delicious.
What’s in This Easy Chocolate Buttercream Frosting Recipe?
- Butter: Salted butter forms the creamy base of the frosting and enhances the chocolatey flavor. If using unsalted butter, add a pinch of kosher salt.
- Vanilla Extract: Enhances the sweetness of the frosting.
- Cocoa Powder: Adds rich chocolatey flavor. You can use any cocoa powder you prefer, as long as it is unsweetened. Use natural cocoa powder for a more natural taste, and use Dutch-process cocoa powder for a smoother taste.
- Powdered Sugar: Sweetens the frosting and gives it structure.
- Heavy Cream: Helps the frosting reach the correct consistency for piping while keeping it super rich and creamy.
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How to Store
Store easy chocolate buttercream frosting in an airtight container in the refrigerator for up to 1 week or in the freezer for up to 3 months. To use the frozen buttercream frosting, just let it thaw in the fridge for a few hours, then re-beat it before using. It should be good as new!
Tips for Success
- You can change the consistency of the buttercream by altering the amounts of powdered sugar and heavy whipping cream.
- To enhance the rich flavor even more, consider adding some espresso powder for a fun mocha twist to this classic frosting recipe. Just a tablespoon will be enough for a lovely coffee taste!
- It’s pretty annoying to frost a cake or cupcake, only to have a lump of powdered sugar or cocoa powder get everywhere. To avoid any lumps in the frosting, use a sieve to sift the powders into the mix. This is optional, but highly encouraged to avoid any lumps!
- If your buttercream is noticeably gritty in texture, add just a little bit more cream and continue mixing until you have a smoother consistency. Sometimes, gritty buttercream means there’s not enough moisture in the mix.
- This buttercream pipes fairly well, though I wouldn’t use it for intricate designs. But you can use it to make swirls and/or piped borders.
- Making your cupcakes picture-perfect is actually pretty easy! I use a large piping bag fitted with the cake decorating tip #1M. Just fill the bag with the chocolate frosting, then pipe it onto the cupcakes in a counter-clockwise direction. Swirl up and toward the center for the prettiest results.
- If buttercream becomes too soft while piping it, place in the refrigerator to firm up for 10-15 minutes.
- This is not “shelf-stable.” It needs to be refrigerated whether stored alone or frosted on baked goods.
Top Reader Review
- “Love this” -Rejeanne
Easy Chocolate Buttercream Frosting Recipe
Ingredients
- 1 cup salted butter 226 grams, room temperature (2 sticks)
- 1 teaspoon pure vanilla extract 4 grams
- 1 cup unsweetened cocoa powder 84 grams
- 4 cups powdered sugar 452 grams
- 1¼ cups heavy cream 284 grams
Equipment
- Kitchen Scale (optional)
- Hand Mixer (optional)
- Stand Mixer (optional)
- Fine-Mesh Sieve (optional)
- Piping Tip Set (optional)
Instructions
- In a large mixing bowl (or the bowl of a stand mixer), beat the butter and vanilla until smooth and fluffy.1 cup salted butter, 1 teaspoon pure vanilla extract
- Add in the cocoa powder and mix on low until well-combined.1 cup unsweetened cocoa powder
- Gradually add in the powdered sugar, mixing on low speed to prevent too much powder being tossed out of the bowl.4 cups powdered sugar
- With the mixer on low, slowly pour in the heavy cream and beat until light, fluffy, and fully combined. You can adjust the amount of cream to change the consistency of the buttercream.1¼ cups heavy cream
- To frost cupcakes, fit a large piping bag with cake decorating tip #1M. Fill the piping bag with buttercream. Pipe buttercream onto cupcakes in a counter-clockwise direction, swirling up and toward the center.
Love this
Thanks for stopping by, Rejeanne!