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:
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
- Add the softened butter to a bowl or standing mixer.
- Mix until pale and creamy, about 3 minutes.
- Add the powdered sugar and cocoa powder. Mix on low.
- You can see from the picture it looks crumbly. This is normal! Keep mixing on low until it starts to come together.
- Once the frosting comes together, turn up the speed to medium and mix another minute or two.
- 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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- Peanut Butter Frosting
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- Cake Batter Frosting
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- Mint Frosting
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- Cookie Dough Frosting
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- Strawberry Buttercream Frosting
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- Vanilla Frosting
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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!
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Servings: 24
Calories: 145kcal
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!
Rebecca says
Is it 1 cup butter? 2 sticks is 2 cups.
Marsha says
I thought it was a great start for butter cream frosting, I do regret adding the whole 16 ounce box of powder sugar way too sweet! I will make again with less and see.
Kevin says
This is what mt teacher recommended to make so I hope this is good
Taneshia says
how many cupcake will this ice?
Sophia says
Hi, this recipe makes about 3 to 4 cups of frosting and how many cupcakes it will frost will depend on how much frosting you use on each cupcake. A good guideline is about 24 cupcakes if you’re spreading the frosting on with a knife and using about 2 tbsp per cupcake and about 12 if you’re piping the frosting like a bakery would and using about 4 tbsp per cupcake. You can read more about it in this frosting post.
Amy says
Win, win, win
Great recipe, that satisfies everyone’s chocolate craving without fail. The medium texture is just perfect. Thanks for sharing.
Peggy says
Hello, I’m concerned about using the milk or cream in the frosting. I made a butter cream frosting on a cake before and one day later I could taste that the milk had spoiled within the icing. I had to throw it away. Anyway to prevent this. When I make cupcakes I put them in an airtight container and they can sit on my counter for 3 days before they get eaten up.
Kevin says
Well what you can do is make your cupcakes or cake with the heavy cream instead of the milk it wont go bad as quick.
Kelly says
I am making a basic 9″ double layer cake tomorrow. Will this be enough frosting? I’ve already made this last month for cupcakes. Delish!!!
Sophia says
If you’re not too heavy handed with the frosting it should be okay, but you can always 1.5 the frosting to be safe.
Jacqueline says
Looks delicious, ca it be use on fondant cake.
Sophia says
Yes, it can be used under fondant 🙂
Lauren says
Do you use unsalted butter or salted? Did you have a preference for using milk or heavy cream?
Sophia says
For both, you can use whatever you have on hand. I normally keep unsalted butter, so that is what I use. But, sometimes i’ll even add a tiny pinch of salt to cut the sweetness so you can easily use salted butter. With milk or cream, your thinning out the frosting, so both work. I think cream can make it a little fluffier, but that could just be my imagination 🙂
Rafia says
Really want to try this recipe tomorrow! How many cups would 1 pound 16 oz of powdered sugar be?
Sophia says
Hi, it’s about 3.5 to 4 cups!