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.

Ingredients

Scale

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

Instructions

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.
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.
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.
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.
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.
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.
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