Chocolate Buttercream Frosting Recipe

Introduction

This rich and creamy chocolate buttercream is the perfect finish for cakes and cupcakes. Smooth, fluffy, and deeply chocolatey, it’s easy to make and sure to impress.

Ingredients

• 1/4 cup (57g) heavy cream, half-and-half, or whole milk
• 2 teaspoons King Arthur Pure Vanilla Extract
• 1/4 teaspoon espresso powder, optional
• 16 tablespoons (226g) unsalted butter, softened
• 1/4 teaspoon table salt
• 3 1/2 cups (396g) confectioners’ sugar
• 1/2 cup (42g) unsweetened cocoa, Dutch-process or natural

Instructions

1. Step 1: In a small bowl or measuring cup, combine the cream, vanilla, and espresso powder. Whisk until the espresso powder is dissolved and set aside.
2. Step 2: Using a stand mixer fitted with the flat beater or a hand mixer in a large bowl, beat the softened butter and salt on medium speed until smooth, about 1 minute. Scrape down the sides and bottom of the bowl.
3. Step 3: Sift together the confectioners’ sugar and cocoa in a separate bowl. Add about one-third of this mixture to the butter, then beat on low speed until combined. The mixture may look crumbly at first but will become smooth as you mix.
4. Step 4: Add half of the cream mixture and beat on low speed until fully incorporated.
5. Step 5: Add another one-third of the sugar and cocoa mixture, then the remaining cream, followed by the last third of the sugar and cocoa. Mix each addition thoroughly, scraping the bowl as needed.
6. Step 6: Increase the mixer speed to medium and beat for 1 to 2 minutes until the frosting is light, fluffy, and a lighter color.
7. Step 7: Use immediately to spread or pipe onto cakes or cupcakes. For best results, chill leftovers in an airtight container before storing.

Tips & Variations

• For a deeper chocolate flavor, try using Dutch-process cocoa. Adding espresso powder enhances the chocolate notes without adding a coffee taste.
• Ensure the butter is softened but not melted for the smoothest texture.
• If the frosting is too thick, add a little more cream a teaspoon at a time; if too thin, add a bit more sifted sugar.

Storage

Store leftover chocolate buttercream in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze it for several weeks. Before using chilled or frozen buttercream, bring it to room temperature and re-whip with a mixer to restore its creamy texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this buttercream dairy-free?

Yes, substitute the butter with a dairy-free margarine and use coconut milk or a plant-based milk instead of cream. Keep in mind that the texture and flavor may vary slightly.

Why is my buttercream crumbly?

Buttercream can look crumbly when the sugar is added too quickly or if the butter is too cold. Adding the cream gradually while mixing helps smooth it out. Be patient and continue to beat until it becomes creamy.

Chocolate Buttercream Frosting Recipe

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★★★★★

4.8 from 663 reviews

• Author: lilan
• Total Time: 10 minutes
• Yield: Enough to frost a 9-inch two-layer cake or 24 cupcakes
• Diet: Vegetarian

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Description

This decadent Chocolate Buttercream recipe creates a smooth, creamy, and fluffy frosting perfect for cakes and cupcakes. Made with butter, confectioners’ sugar, cocoa, and a touch of espresso for depth, it delivers the rich chocolate flavor and velvety texture every dessert deserves.

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Ingredients

Scale 1x2x3x

Liquid Ingredients

• 1/4 cup (57g) heavy cream, half-and-half, or whole milk
• 2 teaspoons King Arthur Pure Vanilla Extract
• 1/4 teaspoon espresso powder (optional)

Buttercream Base

• 16 tablespoons (226g) unsalted butter, softened
• 1/4 teaspoon table salt

Dry Ingredients

• 3 1/2 cups (396g) confectioners’ sugar
• 1/2 cup (42g) unsweetened cocoa powder, Dutch-process or natural

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Instructions

1. Prepare Liquid Mixture: In a small bowl or measuring cup, combine the heavy cream, vanilla extract, and espresso powder. Whisk these ingredients together until the espresso powder dissolves completely. Set this mixture aside for later use.
2. Beat Butter and Salt: Using a stand mixer fitted with the flat beater or an electric hand mixer in a large bowl, beat the softened butter and salt on medium speed until the mixture is smooth, which should take about 1 minute. Stop occasionally to scrape the sides and bottom of the bowl to ensure even mixing.
3. Sift Dry Ingredients: In a separate bowl, sift together the confectioners’ sugar and cocoa powder to avoid lumps. Add about one-third of this dry mixture to the bowl with butter. Beat on low speed until just combined. The mix might look crumbly initially but will become smooth with continued mixing.
4. Add Half of Liquid Mixture: Pour in half of the cream, vanilla, and espresso liquid mixture to the butter and dry ingredients. Beat on low speed until the liquid is fully incorporated and the texture is smooth.
5. Add Remaining Dry and Liquid Ingredients: Add another one-third of the confectioners’ sugar and cocoa mixture, followed by the remaining liquid mixture, and then the last third of the dry mixture. Mix thoroughly, scraping the bowl after each addition to combine all ingredients fully.
6. Beat Until Fluffy: Increase the mixer speed to medium and beat the frosting for 1 to 2 minutes until it becomes light, fluffy, and lighter in color.
7. Use or Store: Spread or pipe the chocolate buttercream onto your cake or cupcakes immediately. Any leftovers should be stored in an airtight container in the refrigerator for up to 4 days or frozen for longer storage. When ready to use after refrigeration or freezing, bring the buttercream to room temperature and re-whip in the mixer for best texture.

Notes

• The espresso powder enhances the chocolate flavor but is completely optional.
• Use room temperature butter for easy mixing and smooth frosting.
• Sifting the cocoa and sugar helps prevent lumps in the buttercream.
• If the buttercream is too stiff, add a teaspoon of cream or milk at a time until you reach the desired consistency.
• Re-whipping refrigerated or frozen buttercream restores its smooth, fluffy texture.
• If using salted butter, reduce added salt accordingly.

• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Category: Dessert Frosting
• Method: Stovetop
• Cuisine: American

Keywords: chocolate buttercream, chocolate frosting, frosting recipe, buttercream frosting, chocolate cake frosting, easy frosting