This chocolate buttercream frosting is rich, creamy, deeply chocolatey, and ridiculously easy to make. Whether you’re frosting a cake, cupcakes, or just sneaking a spoonful after bedtime (no shame!), this is the only chocolate frosting recipe you’ll ever need!
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Why this chocolate buttercream works
- Ultra creamy & smooth – Whipping the butter first makes the texture light and airy.
- Perfectly balanced chocolate flavor – A blend of cocoa powder and vanilla keeps it rich without being bitter.
- Easy to adjust – Need it thicker? Softer? I’ve got simple tweaks to make it just right!
Ingredients you’ll need
Here is a visual overview of the ingredients in the recipe. Scroll down to the printable recipe card at the bottom of this post for quantities!
- Unsalted butter (1¼ cups, softened) – The base of a smooth, rich frosting. Use high-quality butter for the best flavor.
- Confectioners’ sugar (3½ cups) – Sweetens and thickens the frosting. Sift it first if clumps are an issue.
- Unsweetened cocoa powder (¾ cup) – Use either natural or Dutch-processed cocoa powder depending on your flavor preference.
- Heavy cream (¼ cup, room temp) – Adds richness and keeps the frosting silky. Whole milk works in a pinch but won’t be as creamy.
- Vanilla extract (2 teaspoons) – Enhances the chocolate flavor and rounds out the sweetness.
- Salt (¼ teaspoon) – Balances the flavors and prevents the frosting from being overly sweet.
Recipe variations
- Mocha Buttercream – Add 1 teaspoon instant espresso powder to enhance the chocolate taste.
- Chocolate-Orange – Mix in 1 teaspoon orange zest and a splash of orange extract for a citrusy twist.
- Mint Chocolate – Replace vanilla extract with ½ teaspoon peppermint extract for a cool, refreshing twist.
How to make chocolate buttercream frosting
1: Beat the butter
2: Add other ingredients
3: Whip until fluffy
4: Adjust consistency
Tips for success
- Whip the butter well – Beating the butter first creates a smoother, fluffier frosting. Don’t skip this step!
- Use room temperature ingredients – Cold butter won’t whip properly, and cold cream can make the frosting seize up.
- Scrape the bowl – This ensures everything gets evenly mixed for the smoothest texture.
- Adjust to taste – Add a pinch more salt if it’s too sweet, or extra cocoa for a deeper chocolate flavor.
Helpful recipe hints
Troubleshooting & storage
This happens if the sugar isn’t fully incorporated. Make sure to whip long enough and use room temperature butter for the smoothest texture.
Use Dutch-processed cocoa powder or mix in melted dark chocolate (about 2 oz, cooled) for a richer, deeper brown frosting
Enough to generously frost one 9-inch cake or about 12-15 cupcakes.
Yes! Store in the fridge for up to 1 week or freeze for longer storage.
✔ Room temp – Store in an airtight container for up to 1 day if using soon. If it is warm where you are, keep the frosting in the fridge regardless of how quickly you’ll use it.
✔ Fridge – Keep in an airtight container for up to 1 week. Let it sit at room temp and rewhip before using.
✔ Freezer – Freeze for up to 3 months. Thaw overnight in the fridge, then beat again to restore fluffiness.
Serving tips
For the best texture and flavor, serve chocolate buttercream at room temperature – cold frosting can be too firm, while softened buttercream spreads and melts perfectly on cakes and cupcakes. It’s perfect on chocolate cupcakes or chocolate cake!
If frosting a cake, use an offset spatula for a smooth finish, or pipe onto cupcakes for a bakery-style look. For extra decadence, top with chocolate shavings, sprinkles, or a drizzle of ganache. If your buttercream has been refrigerated, let it sit out for 30 minutes and rewhip before using. 🍫✨
PS If you try this recipe, please leave a review in the comment section and add a star rating in the recipe card – I appreciate your feedback! Follow along on Pinterest, Facebook or Instagram.
Printable recipe
Chocolate Buttercream Frosting
Recipe details
Ingredients
- 1 ¼ cups unsalted butter softened (1 ½ sticks or 12 tablespoons)
- 3 ½ cups confectioners’ sugar
- ¾ cup unsweetened cocoa powder (natural or dutch process)
- ¼ cup heavy cream at room temperature
- 2 teaspoons pure vanilla extract
- ¼ teaspoon salt
Instructions
- Beat butter: Using a handheld or stand mixer with a whisk attachment, whip 1 ¼ cups unsalted butter (at room temp) on high speed for 2-3 minutes until it becomes smooth, fluffy, and pale in color, pausing to scrape down the sides as needed.
- Add remaining ingredients: Reduce the speed to low and mix in 3 ½ cups confectioners’ sugar, ¾ cup unsweetened cocoa powder, ¼ cup heavy cream, 2 teaspoons pure vanilla extract, and ¼ teaspoon salt for 30 seconds.
- Whip: Once combined, increase the speed to medium-high and beat for 2-3 minutes, making sure to scrape the bowl occasionally for a fully blended, airy texture. If a softer consistency is desired, mix in an extra tablespoon of heavy cream. For a firmer consistency, add 2 tablespoons confectioners’ sugar and 2 tablespoons cocoa powder.
Notes
Ingredient notes
- Butter – Use unsalted for better control of flavor.
- Cocoa powder – Natural or Dutch-processed both work.
- Heavy cream – Makes frosting rich and creamy; milk works in a pinch.
- Salt – Balances sweetness, don’t skip it!
Recipe tips
- Whip butter well for the smoothest texture.
- Use room temp ingredients for easy mixing.
- Scrape the bowl to ensure even blending.
- Adjust consistency with extra cream (softer) or sugar/cocoa (firmer).
Storage & freezing
- Store at room temp for 1 day, fridge for 1 week, or freeze for 3 months.
- Rewhip after chilling for best texture.
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