This is my best chocolate buttercream frosting recipe! It is rich, strong chocolatey, not too sweet, not perfect for cakes, cupcakes or brownies.
I’m noisy about chocolate frosting and so many people are too sweet. This has an ideal balance of cocoa and sugar, creating a perfectly whipped, absolutely delicious frosting that is perfect for swooping down onto your favorite cake or piping into your cupcakes.
If you try it, I’ll use this chocolate buttercream for everything. To get you started, I’ll use it on my easy chocolate cake! For even more matte, I love frosting cream cheese on banana cakes!
Important ingredients
Butter: Make sure it is at room temperature. The secret to Great Buttercream is amazing butter, so use your beloved brand! I prefer high-fat European butter like Kellygold and Pragra for a special treat, but familiar brands like Lando Olake and Tilamook are great for this recipe. Cocoa Powder: You need unsweetened natural cocoa powders like Ghirardelli and Guittard. Dutch processed cocoa powder is fine, but it has a slightly different flavor. Powdered Sugar: Sometimes called sweet sugar, its fine, powdery texture completely whips the butter for a smooth finish. Salt and vanilla: Don’t skip these! They help to bring out the rich, deep flavor of the chocolate. Buttermilk or cream: Use this last to get the perfect, light and fluffy texture. Buttermilk adds a nice tang, and cream makes the frosting even richer. Whole milk also works, but I highly recommend one of the first two options.
Find the complete recipe for the measurements below.
Tips for making the best chocolate buttercream frosting
Tip 1: Use room temperature butter. This is really important for the best buttercream. You want to touch and soften your butter. Push your fingers in and the butter should really be smoother with ease. If you leave the butter on the counter for 2 hours and the time is short, use the oven proof setting to place the butter there.
Tip 2: Whisk or sieve the cocoa and sugar. Whisk the cocoa and powdered sugar really well to prevent the rough butter cream. Better yet, if you have a fine mesh strainer or shifter, use it to sift the two ingredients together. This will turn cocoa and sugar airy into air and remove the mass.
Tip 3: You can make chocolate buttercream in advance. One of my favorites about American buttercream is that it can be stored in the fridge for over a week and in the freezer for several months! Thaw overnight (if frozen), then leave the counter for 1-2 hours to return to room temperature. Grab your electric or stand mixer and then hit it for 1-2 minutes to return it to its original fluffy texture and you’re ready to frost cakes, chocolate cupcakes, brownies, cookies and more!
Easy Chocolate Buttercream Frosting
Preparation
15 minutes
total
15 minutes
My favorite homemade chocolate buttercream frosting recipe is not too sweet, it has a rich chocolate flavor and shows off the whipped and fluffy. I love using buttermilk at the end to help turn this buttercream into a fluffy whipped texture, but cream and milk are also a good option. Use this to topping our favorite chocolate cake!
4 Make 1/2 cup
You will need it
¾ Cup Sweet-Free Cocoa Powder (62g)
3½ cups of powdered sugar (420g)
1¼ cup saltless butter at room temperature (283g)
¼1 teaspoon of fine sea salt
½ tsp vanilla extract
4 tablespoons buttermilk, heavy cream or milk
direction
1Prepare the dry ingredients: In a medium bowl, whisk or sieve the cocoa powder and powdered sugar. Put this aside.
2Throw the butter: Use a paddle attachment or a stand mixer with an electric hand mixer to beat room temperature butter on medium speed for 2 minutes. Butter should be significantly lighter in colour and creamy colour. Scrape the sides and bottom of the bowl to make sure it’s evenly mixed.
3Combine the ingredients: On a slower speed, add the powdered sugar and cocoa mixture to the butter, adding one spoonful at a time until thoroughly combined.
4Season and Whip: With the mixer running low, add salt, vanilla extract and 2 tablespoons of buttermilk. Mix on medium and high speed for about 30 seconds before checking consistency. Frosting should be thick and easy to spread, but there is no flow. If you want softer, more whipped frosting, add 1 tablespoon remaining 2 tablespoons at a time, until you reach the desired consistency. For extra fluffy frosting, rub off the sides and bottom of the bowl and pound again at medium to high speed for 10-15 seconds.
Adam and Joan tips
Storage: Place chocolate buttercream in the freezer in an airtight container in the fridge for up to 4 days or up to 3 months. Thaw the frozen butter cream in the fridge overnight. When ready to use, sit at room temperature for about 1-2 hours to soften. Next, re-operate in a hand or stand mixer for 1-2 minutes until it returns to smooth and fluffy consistency. Dark or Erase: When this frosting sits, the cocoa powder absorbs moisture and changes the dark shade of chocolate brown. Also, after an hour or two, it will be even better and richer. The nutritional facts provided are presumptions.
Nutrition per meal
Serving size
3 tablespoons
/
calorie
160
/
Total fat
10g
/
Saturated fat
6.2g
/
cholesterol
25.5mg
/
sodium
31.2mg
/
carbohydrates
19.1g
/
Dietary fiber
0.8g
/
Total sugar
17.3g
/
protein
0.7g
author:
We are Adam and Joan, who have been passionate about cooking and sharing trustworthy recipes since 2009. Our goal? To encourage you to enter the kitchen and cook fresh, flavorful meals with confidence.
