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Classic Chocolate Buttercream Frosting

A rich swirl of homemade Chocolate Buttercream Frosting piped onto a small white plate, highlighted by natural sunlight.
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A simple recipe for smooth, rich chocolate buttercream frosting perfect for cakes and cupcakes.

Ingredients

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  • 1 cup unsalted butter, softened
  • 3 1/2 cups powdered sugar, sifted
  • 1/2 cup unsweetened cocoa powder, sifted
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract
  • 4 to 6 tablespoons heavy cream or milk

Instructions

  1. Beat the softened butter in a large bowl with an electric mixer until creamy, about 2 minutes.
  2. Gradually add the sifted powdered sugar and cocoa powder to the butter mixture, beating on low speed until combined.
  3. Add the salt and vanilla extract. Increase the mixer speed to medium-high and beat for 3 minutes.
  4. Add the heavy cream one tablespoon at a time until you reach your desired consistency. Beat for an additional 2 minutes until the frosting is light and fluffy.
  5. If the frosting is too thick, add a little more cream. If it is too thin, add a little more sifted powdered sugar.

Notes

  • Use room temperature butter for the smoothest texture.
  • Sift the powdered sugar and cocoa powder to prevent lumps in your frosting.
  • For a darker, richer flavor, use Dutch-process cocoa powder.
  • If the frosting seems grainy, beat it longer on medium-high speed to incorporate air and dissolve the sugar.
  • Store covered at room temperature for up to 3 days or refrigerated for up to 2 weeks. Bring to room temperature and re-whip before using if refrigerated.

Nutrition

Find it online: https://cookifyme.com/chocolate-buttercream-frosting-recipe/