Chocolate Buttercream Frosting
This rich and creamy chocolate buttercream frosting is made with real cocoa, soft butter, and just the right touch of sweetness. Perfect for cakes, cupcakes, and cookies — a foolproof classic that spreads like a dream and pipes beautifully.
Ingredients
- 1 cup unsalted butter, at room temperature (2 sticks)
- 3.5 cups powdered sugar, sifted
- 0.5 cup unsweetened cocoa powder, sifted
- 0.25 tsp salt
- 2 tsp pure vanilla extract
- 3-4 tbsp heavy cream or milk, at room temperature
Equipment
- hand mixer or stand mixer for whipping the frosting
- mixing bowl large enough to hold frosting
- sifter for cocoa and powdered sugar
- spatula for scraping and mixing
Instructions
- In a large mixing bowl, beat the softened butter with a hand mixer or stand mixer on medium speed until creamy and pale, about 2–3 minutes.
- Add the sifted cocoa powder and salt, and continue beating on low until just combined.
- Gradually add the sifted powdered sugar, about 1 cup at a time, beating on low speed after each addition to prevent a sugar cloud.
- Mix in the vanilla extract and 2 tablespoons of cream or milk, then increase speed to medium-high and beat for 1–2 minutes until smooth.
- Add more cream or milk, 1 tablespoon at a time, until the frosting reaches your desired consistency—thick enough to pipe, but soft enough to spread.
- Beat frosting for another 2–3 minutes until light and fluffy.
- Use immediately to frost cakes or cupcakes, or store in an airtight container in the fridge for up to 1 week. Let it come to room temperature and re-whip before using.