This easy chocolate buttercream frosting is made with just a few ingredients, and turns out fluffy and creamy. Perfect chocolate frosting for cakes, cupcakes, cookie sandwiches, and more!
There's something happy and comforting about anything frosted with chocolate buttercream.
Whether it's a cake, cupcake, cookie, or pastry, the addition of light and fluffy chocolate buttercream frosting makes each bite sweeter and more delicious.
This easy chocolate buttercream frosting is a classic American buttercream recipe that can be used for so many desserts. You're sure to make it again and again!
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🌟 Why this recipe works
You'll love this easy chocolate buttercream frosting recipe!
- You only need six basic baking ingredients to make it.
- It's rich in chocolate flavor, fluffy, creamy, and sweet.
- Perfect for frosting cakes, cupcakes, using as a middle frosting for sandwich cookies, and more!
- It's fridge and freezer-friendly: the buttercream keeps for up to one week in the refrigerator and up to one month in the freezer.
🛒 Ingredient notes
Powdered sugar - Also known as confectioner's sugar, you'll need a lot to make this chocolate buttercream: three and a half cups. Some people prefer to sift their powdered sugar before mixing it in, as they find it makes the buttercream even fluffier. However, I've found the fluffiness mostly comes from the way you treat the butter.
Butter - Use unsalted butter for this recipe. The most important part in creating a fluffy buttercream is the butter. Make sure the butter is brought to room temperature first. Then beat the butter in a stand mixer for a good 3 to 4 minutes until it's light yellow, creamy, and fluffy.
✅ Step-by-step instructions
- Add your butter to the bowl of a stand mixer with a paddle attachment or a whisk attachment. Beat the butter for 3 to 5 minutes, scraping down the sides from time to time, until the butter is light yellow, fluffy, and creamy. Don't skimp on this step! It's the key to fluffy buttercream frosting.
- Add the powdered sugar, cocoa powder, heavy cream or milk, salt, and vanilla.
3. Beat all of the ingredients together on low for about 1 minute. Then increase the speed to high speed and beat together for about 1 to 2 minutes, just until all of the cocoa powder and powdered sugar are evenly incorporated into the frosting.
👩🏻🍳 Recipe FAQs
The main difference is that buttercream is made with creamed butter. Frosting is generally made without butter; instead, it's made with cream cheese or shortening.
This is an American buttercream recipe, since it uses butter, powdered sugar (AKA confectioners sugar or icing sugar), and cream/milk. It is sweeter than Swiss buttercream or Italian buttercream.
Because this type of American buttercream is mostly fat and sugar, it's best to refrigerate the buttercream - and any cakes or cupcakes frosted with buttercream. On its own, chocolate buttercream can be placed into an airtight container in the refrigerator for up to two weeks. Bring it to room temperature before frosting desserts.
Yes! Store the buttercream in a freezer-safe airtight container in the freezer for up to one month. When you're ready to use it again, allow it to thaw at room temperature, then whip up again in a stand mixer to regain that fluffy texture.
🍽 Serving ideas
We love using this easy chocolate buttercream frosting on our Reindeer Cupcakes! It's also delicious with these Chocolate Chip Cupcakes, or as a frosting for this Vegan Chocolate Cake.
🍳 Kitchen tools and equipment
Ready to make this recipe? You'll need a stand mixer or large bowl with a hand mixer. A stand mixer is best for this recipe. However, you can still make this using a good hand mixer and a large sturdy mixing bowl.
More chocolate recipes
If you like this recipe, I think you'll also love this Vegan Chocolate Cake recipe with Vegan Chocolate Buttercream.
Try any of these delicious chocolate recipes too!
Did you make this recipe? Don't forget to leave a 5-Star 🌟🌟🌟🌟🌟 rating in the recipe card, and if you really loved it, please leave a comment further down on the page. Thank you!
Easy Chocolate Buttercream Frosting
Equipment
Ingredients
- 1 cup unsalted butter, softened to room temperature
- 3½ cups powdered sugar (also known as confectioner's sugar or icing sugar)
- ½ cup cocoa powder
- 3 Tablespoons heavy cream or milk
- ⅕ teaspoon kosher salt
- 2 teaspoons vanilla extract
Instructions
- Add your butter to the bowl of a stand mixer with a paddle attachment or a whisk attachment. Beat the butter for 3 to 5 minutes, scraping down the sides from time to time, until the butter is light yellow, fluffy, and creamy. Don't skimp on this step! It's the key to fluffy buttercream frosting.
- Add the powdered sugar, cocoa powder, heavy cream or milk, salt, and vanilla.
- Beat all of the ingredients together on low for about 1 minute. Then increase the speed to high speed and beat together for about 1 to 2 minutes, just until all of the cocoa powder and powdered sugar are evenly incorporated into the frosting.
Notes
- Butter must be at room temperature before using. Take the butter out of the refrigerator and allow it to sit on the counter for about 30 minutes, until it is soft enough to leave an imprint when you gently place a finger into it.
- You need to beat the butter until it's light yellow and creamy, which can take anywhere from 3 to 6 minutes, depending on your mixer. The key to fluffy buttercream is beating the butter until it's creamy.
- It's important to add the remaining ingredients and beat on low first, for 30 seconds to 1 minute. Otherwise, the powdered sugar and cocoa powder may fly out of the bowl. Once the ingredients have started to incorporate after 30 seconds to 1 minute, then you can increase the speed to medium or high and beat just until it's well incorporated and you no longer see chunks of cocoa powder, butter, or powdered sugar.
Nutrition
Nutrition information is a general estimate. Actual nutrition details may vary depending on the exact foods & brands you use to make this recipe. It does not take into account any substitutions, toppings, or optional ingredients.
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