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Chocolate Buttercream Frosting

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This light and fluffy chocolate buttercream frosting is a simple and classic frosting for cakes and cupcakes and filling for cookies.  Plus, with only four ingredients this easy recipe can be made in less than 10 minutes!

 

Chocolate buttercream is such an easy and classic frosting. It’s an American Buttercream, which means it’s suer easy to make. Similar to this Vanilla Buttercream, it has that classic sweet and fluffy flavor and texture most of us grew up with on birthday cakes and cupcakes. 

Plus, with only 5 ingredients and using only one bowl you can whip up a batch in 10 minutes. It’s the perfect frosting for:

  • Cakes
  • Cupcakes
  • Macarons
  • Sugar Cookies

Chocolate Buttercream INGREDIENTS

  • Butter: Both salted or unsalted butter work fine. If using salted butter, cut the salt to just a pinch or omit altogether
  • Milk/Cream: This thins out the frosting to your desired consistency, you can use heavy whipping cream or non-dairy liquid as well.
  • Cocoa Powder: Make sure it is unsweetened. Both regular and Dutch processed cocoa powder work fine.

Making Chocolate Frosting

  1. Add the softened butter to a bowl or standing mixer. 
  2. Mix until pale and creamy, about 3 minutes. 
  3. Add the powdered sugar and cocoa powder. Mix on low.
  4. You can see from the picture it looks crumbly. This is normal! Keep mixing on low until it starts to come together.
  5. Once the frosting comes together, turn up the speed to medium and mix another minute or two. 
  6. If want the chocolate frosting lighter and fluffier,  add a few tablespoons of milk or cream and continue mixing until it is your desired consistency. 

Tips for Making Chocolate Buttercream Frosting

  • Make sure your butter is at room temperature. You want it soft so it incorporates the sugar. 
  • Mixing the butter for a few minutes before you add the powdered sugar makes for a very light and fluffy frosting.
  • Out of cocoa powder? Use 6 oz of your favorite melted chocolate chocolate instead! Just make sure the melted chocolate has cooled to about 75- 80℉  (so it is barely warm to the touch). That way it doesn’t melt the butter when you mix it in.
  • If either the cocoa powder or powdered sugar is old and lumpy, you’ll want to sift it before adding it to the butter to ensure you have a smooth and lump free frosting.
  • Chocolate buttercream is great for making black frosting! You’ll still need to add black food coloring, but you’ll have to add way less than if you try to color vanilla frosting black.

Storing Buttercream

This buttercream frosting can be made ahead of time and is freezer friendly. It can be kept in the fridge for up to a week and up to three months in the freezer. Make sure it is very tightly covered with plastic wrap and/or in freezer bags so the butter does not take on any additional flavors.  When ready to use let soften in the fridge and then stir or remix with a mixer.

Looking for More Frosting Ideas? Check these out!

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Chocolate Buttercream Frosting

This light and fluffy chocolate buttercream frosting is a simple and classic frosting for cakes and cupcakes and filling for cookies. Plus, with only four ingredients this easy recipe can be made in less than 10 minutes! 

4.98 from 43 votes

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Course: Dessert
Cuisine: American
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 24
Calories: 145kcal
Author: Sophia Assunta

INGREDIENTS

  • 2 sticks butter 1 cup, softened
  • 1 pound powdered sugar 16 oz , 3.5-4 cups
  • 1/2 cup unsweetened cocoa powder
  • 1 – 2 tablespoons milk or heavy whipping cream up to 1/4 cup, optional
  • 1/4 tsp salt optional, if using unsalted butter
  • 1 tsp vanilla optional

Instructions

  • Using a standing or handheld mixer, mix butter on medium until light and creamy. About 2-3 minutes.
  • Turn off mixer and add powdered sugar and cocoa powder.
  • Mix on low until it starts to combine, about 1 minute. It might start to look crumbly, this is normal, just keep mixing.
  • Once the frosting has started to come together, turn speed to medium and continue mixing until fully combined.
  • For a lighter frosting, add 1-2 tablespoons milk or cream and continue mixer another minute.

Notes

  • Make sure your butter is at room temperature. You want it soft so it incorporates the sugar. 
  • Mixing the butter for a few minutes before you add the powdered sugar makes for a very light and fluffy frosting
  • Out of cocoa powder? Use 6 oz of your favorite melted chocolate chocolate instead! Just make sure the melted chocolate has cooled to about 75- 80℉  (so it is barely warm to the touch). That way it doesn’t melt the butter when you mix it in.
  • If either the cocoa powder or powdered sugar is old and lumpy, you’ll want to sift it before adding it to the butter to ensure you have a smooth and lump free frosting.
  • Chocolate buttercream is great for making black frosting! You’ll still need to add black food coloring, but you’ll have to add way less than if you try to color vanilla frosting black.
  •  This can be stored in the fridge for up to a week and up to three months in the freezer. Make sure it is very tightly covered with plastic wrap and/or in freezer bags so the butter does not take on any additional flavors.
  • More Questions? Check out this American buttercream frosting recipe for more common American buttercream questions and answers such as how much a typical batch of frosting will cover, and how long frosted cakes and cupcakes can sit out. 

Nutrition

Serving: 2Tbps | Calories: 145kcal | Carbohydrates: 19g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 20mg | Sodium: 67mg | Potassium: 29mg | Sugar: 18g | Vitamin A: 235IU | Calcium: 5mg | Iron: 0.3mg
Tried this Recipe? Let me know!Tag @Sophia.Assunta or #Partylicious!

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