Chocolate Buttercream Frosting
All you need are six ingredients and you'll have this rich and creamy Chocolate Buttercream Frosting ready in no time. It's so delicious that you'll want to eat it by the spoonful.
Servings 6 cups
Calories 944kcal
Equipment
- Electric or stand mixer
- mixing bowl
Ingredients
- 1½ cups unsalted butter room temperature (339g)
- ½ cup unsweetened cocoa powder (50g)
- ¾ teaspoon salt
- 1½ teaspoons vanilla extract
- 6 to 8 cups powdered sugar sifted (720-960g)
- 6 to 8 tablespoons heavy cream or whole milk (90-120ml)
Instructions
- In a large mixing bowl or the bowl of a stand mixer with the whisk attachment, whip the butter until very light and fluffy, about 5 minutes.
- Add the cocoa powder, vanilla, and salt. Mix on low speed until well combined, stopping to scrape down the bowl a couple of times. With the mixer on low, gradually add in the confectioner’s sugar about a cup at a time alternating with a tablespoon of cream. (I like 6 cups of sugar for a smooth and swoopy frosting, but for a stiffer frosting, use up to 8 cups of sugar.) Scrape down the bowl.
- Increase the speed to medium-low and beat until fluffy and spreadable, about 1 minute. Add additional cream a tablespoon at a time if your frosting feels too thick or stiff. This recipe makes enough frosting for 24 cupcakes or a 9-inch 2-layer cake.
Video
Notes
- If there are lumps in your cocoa powder, sift it before adding it to the mixer.
- Heavy whipping cream is ideal for a creamy frosting due to the fat content. You can use half and half as well. I wouldn’t recommend going any lower in fat than whole milk as you want the buttercream to be creamy.
- The cream will make the buttercream frosting softer, so it’s important not to add it all at once.
- Make sure to lower the speed of your mixer as you add in the powdered sugar. This ensures the sugar is mixed into the buttercream instead of being whipped into the air.
- I recommend bringing the butter to room temperature naturally instead of using a microwave. You do not want to risk the butter melting from the microwave. The butter will not cream properly if the butter is runny.
- Check out my post on how to make buttercream flowers if you want to up your piping game.
Nutrition
Serving: 1cup | Calories: 944kcal | Carbohydrates: 124g | Protein: 2g | Fat: 52g | Saturated Fat: 33g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Trans Fat: 2g | Cholesterol: 139mg | Sodium: 305mg | Potassium: 141mg | Fiber: 3g | Sugar: 118g | Vitamin A: 1639IU | Vitamin C: 1mg | Calcium: 34mg | Iron: 1mg