Chocolate lovers gather around because this creamy chocolate buttercream frosting is a dream come true! This irresistible few-ingredient frosting is made 100% from scratch and puts a decadent, chocolatey twist on traditional American vanilla buttercream frosting. It is incredibly smooth, silky, and versatile, making it the perfect frosting to top all your favorite desserts!
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🌟 Why this is the best Chocolate Buttercream Frosting recipe
- It is super simple to make - This easy chocolate buttercream recipe has less than ten steps and takes just 10 minutes to make! Even non-experienced bakers can whip up this frosting in a breeze.
- It does not require fancy ingredients - This is an old fashioned chocolate buttercream frosting recipe that requires just a few simple ingredients - like butter, powdered sugar, and cocoa powder - which you likely already have at home in your pantry.
- It is the most delicious - I use the best quality ingredients to make the perfect chocolate buttercream. My ratios and technique also give this buttercream the most silky smooth texture, making your favorite desserts absolutely irresistible!
- It is versatile - You can use this creamy buttercream frosting recipe in several ways. Use it to decorate your cakes, cupcakes, or brownies. Make it with melted chocolate or white chocolate instead of cocoa powder, as I do in my white chocolate frosting recipe. Mix and match it with my other recipes: Try it as a filling in my chocolate cake recipe. You can even use it to dip and decorate chocolate chip cookies!
- It is egg-free - If you have been looking for an eggless version of chocolate Swiss meringue buttercream, you have come to the right place! This recipe does not require eggs.
📝 Ingredient notes
Butter - Always use unsalted butter to control the amount of salt in the frosting. The butter must also be softened (but not melted). I use European-style butter with 82% fat content in this recipe.
Sugar - You will need powdered sugar to sweeten the buttercream and give it structure. Avoid using icing sugar or confectioners sugar, as both contain starch and will result in a different texture. To learn more about the various types of sugar and the role they play in baking, see my sugar guide.
Cocoa Powder - Unsweetened cocoa powder adds a rich chocolate flavor and dark color! For the best flavor, Dutch process cocoa powder with 100% cacao.
Vanilla Extract - Vanilla enhances the base flavor of the buttercream. For the best flavor, use pure vanilla extract or vanilla bean paste.
Salt - A small amount of salt helps balance the flavors and sweetness of the buttercream. Don't skip it!
Heavy Cream - Heavy cream (a/k/a heavy whipping cream) gives buttercream its creamy, fluffy texture. Always use high-quality cream with at least 36% fat for the best texture.
🛒 You’ll find detailed measurements for all ingredients in the printable version of the Recipe Card at the bottom of this post.
👩🍳 How to make Chocolate Buttercream Frosting
- Before starting, soften the butter or let it come to room temperature. In the meantime, prepare your stand mixer with the paddle attachment, which will help prevent unnecessary air bubbles from getting into the frosting.
- Next, cream the softened butter on medium-high speed for approximately three minutes until it becomes fluffy and lighter in color.
- Adjust the mixer to low speed, then slowly add the powdered sugar one tablespoon at a time. Once the sugar is thoroughly combined, return the mixer to medium-high speed and whip for approximately four minutes until the mixture becomes light and volume increases. Then, add in the cocoa powder and whip for another minute.
- Then, add the vanilla extract, salt, and heavy cream. Continue to whip for another minute until it becomes smooth and silky.
- At this point, you should have a fluffy chocolate buttercream perfect for piping. However, if it is too thick, add one tablespoon of heavy cream until it loosens; if it is too thin, add one tablespoon of powdered sugar at a time until it thickens.
- Use immediately and enjoy!
💡 Top Tip: To achieve the smoothest, silkiest buttercream, you mustn't overwhip it, which increases the amount of air pockets. If you accidentally overwhip, use a rubber spatula to gently spread it back and forth to knock out the air and help it smooth out.
❄️ Storage and Freezing
Buttercream is always best when used immediately while the butter is still at the perfect temperature. However, if you have leftovers or want to make it in advance, you can store it in a piping bag or airtight container at room temperature for a few hours or in the refrigerator for 3-4 days. To freeze, place the buttercream in a freezer-safe airtight container for up to three months.
Once refrigerated or frozen, you must bring the buttercream back to room temperature before using it. If frozen, it is best to get it back to room temperature overnight. Use your stand or hand mixer to whip the cream for another minute or two and increase the volume again.
🔍 Troubleshooting
The buttercream is too grainy - If you overmix it, it can become grainy. To fix it, re-whip it with the paddle attachment until it becomes smoother. Alternatively, add one tablespoon of heavy cream and mix until smooth.
The buttercream is too runny - This can happen if the butter is too warm. Thicken it by adding a small amount of sifted powdered sugar. You can also chill it in the refrigerator to reduce the temperature of the butter.
The butter separated from the frosting - The butter can separate if it is too cold. To fix this, add warmth to the bowl's exterior (e.g., using a hair dryer) to help soften the butter and better incorporate it into the mixture.
🎓 Expert tips
- For the most delicious flavor and creamy texture, always use high-fat, high-quality butter and cream. Likewise, use natural vanilla extract– avoid imitation extract and vanilla essence.
- The temperature of the butter is critical to achieve a creamy, pipeable buttercream. It must not be too hot, too cold, or melted. See my guide on softening butter quickly for tips on getting it to the right temperature without last-minute microwaving.
- To avoid lumps in the frosting, sift the powdered sugar and cocoa powder before using it.
- When adding the powdered sugar and cocoa powder, make sure the mixer is at low speed. Otherwise, you will end up with a huge sugar or cocoa cloud!
- Stop overwhipping the butter as soon as it becomes light and fluffy. Overwhipping it can cause it to deflate and become runny.
🥣 Equipment Notes
When measuring the ingredients, use a digital scale to ensure you have the most accurate and consistent measurements.
A stand mixer fitted with a paddle attachment is the easiest way to make chocolate buttercream. If you do not have a stand mixer, you can also use an electric hand mixer; however, it may require more time and effort.
❓Recipe FAQs
You can make vegan chocolate buttercream by using high-fat vegan butter and heavy cream. However, the taste will slightly differ from that of buttercream made with dairy products.
Both work just as well to create a delicious chocolate buttercream. However, since chocolate adds additional fat and sugar, you must adjust the other ingredients in the recipe to achieve the same texture and flavor as chocolate buttercream with cocoa powder. See my guide on cocoa powder substitutes for more information about using chocolate instead.
If you do not have heavy cream, you can try high-fat whole milk or one of these heavy cream substitutes, the best would be mascarpone. However, you may need to adjust the quantity of the other ingredients to achieve the same texture.
If you prefer your chocolate buttercream frosting to be lighter in color and have a classic chocolate flavor, you can use melted milk chocolate instead of dark cocoa powder. However, since milk chocolate has a different sugar and cocoa butter content, you must adjust the other ingredients to achieve the same texture.
The amount of chocolate buttercream you use ultimately depends on the size and complexity of the cake. This recipe makes enough to generously frost 12 cupcakes. If you are making your chocolate buttercream frosting for cake, you will need approximately 2x more for a 6-inch cake, 2.5x more for a 7-inch cake, and 3x more for an 8-inch cake.
When using this chocolate buttercream for piping, you should be able to dip a rubber spatula into it and get stiff peaks that hold their shape. It should also come out of the bag effortlessly and without applying too much pressure.
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Have you tried this recipe?
Please leave a 5-star ⭐️⭐️⭐️⭐️⭐️ rating on the recipe card and consider leaving a comment as well! I would love to hear about how your dessert turned out and your feedback also helps other Readers!
Chocolate Buttercream Frosting
Equipment
Ingredients
Chocolate Buttercream Frosting
- 226 g (1 cups) Unsalted butter 82% fat content European-style butter, use it softened
- 300 g (2½ cups) Powdered sugar sifted
- 50 g (½ cups) Cocoa powder use unsweetened, dark, Dutch cocoa powder
- 1 tablespoon Vanilla extract
- ¼ teaspoon Salt
- 3 tablespoons Heavy cream 36% fat content
US customary cup measurement is an indicative figure only. Measure the ingredients with a digital scale by weight (gram). Baking is art but also science which requires precision and accuracy.
Instructions
- First, bring your butter to room temperature. Buttercream can only be prepared with softened butter; neither cold nor too hot (i.e., melted butter) will work.
- Prepare a stand mixer with a paddle attachment. Alternatively, use your electric hand mixer.
- Cream the room-temperature butter at medium-high speed for 3 minutes until it becomes light in color and fluffy in texture.
- Add in the powdered sugar tablespoon by tablespoon on low speed, then turn the mixer back on medium-high speed and whip it for another 4 minutes or until the mixture becomes light, fluffy, and increases in volume. Then, add the cocoa powder and whip it for another minute.
- Lastly, add the vanilla extract, salt, and heavy cream and continue whipping for another minute until it is smooth and silky.
- This Chocolate buttercream frosting should have the perfect pipeable fluffy texture. If, for some reason, it is too thick, add some more cream (1 tablespoon at a time). If the frosting is too thin, add more powdered sugar (1 tablespoon at a time).
- Note that the buttercream texture is best straight after making it when the butter is at the right temperature (room temperature), and the mixture is freshly whipped. I like to use the frosting immediately or store it at room temperature in a piping bag for a few hours. If stored in the refrigerator, you will need to bring it back to room temperature before using it and might need to give it another minute or two to whip in the stand mixer to increase the volume again.
Notes
- Measure your ingredients with a digital scale for accuracy.
- Use high fat (36%) heavy cream and good quality high fat (82%) butter for making buttercream.
- Alternatively, the recipe can be made with high fat vegan butter and vegan cream, however, the taste will be different vs using dairy products.
- It is key to use high quality vanilla for the best flavor, feel free to try my homemade vanilla extract.
- Use dark, unsweetened cocoa powder, ideally Dutch-processed.
- Make sure you read my Expert tips section above to maximize your success. A short recipe alone is not able to cover all the necessary details, and science behind baking.
- The temperature and texture of the butter are key when making buttercream. Wait until it is soft, however, avoid last-minute microwaving.
- When adding the powdered sugar and the cocoa powder, reduce the speed of the mixer to avoid creating a huge powder sugar or cocoa powder cloud.
- I recommend the paddle attachment to avoid unnecessary air bubbles. To get your buttercream fully silky, without air bubbles, mix the cream at the end by hand with a rubber spatula for a few minutes.
- If you want to make chocolate frosting with chocolate instead of cocoa powder, follow my white chocolate frosting recipe and replace melted white chocolate with the chocolate of your choice.
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