Chocolate Buttercream Frosting Recipe
This light and fluffy chocolate buttercream frosting recipe is a simple, classic frosting for cakes, cupcakes, and filling cookies. Plus, with only four main ingredients, this easy recipe can be made in less than 10 minutes!
Servings: 24
Calories: 145kcal
Equipment
- Mixer
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 stand or handheld mixer, mix the butter on medium speed 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 mixing for another minute.
- Once it's your desired consistency, it's ready to use on your favorite cakes and cupcakes.
Notes
- Use room temperature butter: The butter should be soft but not melted. This helps it blend smoothly with the powdered sugar and creates a creamy, lump-free frosting.
- Whip the butter first: Mixing the butter for a few minutes before adding the powdered sugar creates a lighter, fluffier texture. This step helps incorporate air and improves the final consistency.
- No Cocoa Powder? No Problem: If you don't have cocoa powder, you can use about 6 ounces of melted chocolate instead. Let it cool to about 75-80°F (barely warm to the touch) before mixing so it doesn't melt the butter.
- Sift dry ingredients if needed: If your cocoa powder or powdered sugar has lumps, sift it before mixing. This helps ensure a smooth frosting without grainy or uneven texture.
- Perfect for black frosting: Chocolate frosting is ideal for making black frosting because the dark base requires less food coloring. This helps you achieve a deep black color more easily than starting with vanilla frosting.
- This can be stored in the refrigerator for up to a week and up to three months in the freezer.
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
