Here’s a rich, creamy, and silky-smooth Chocolate Buttercream Frosting recipe — perfect for cakes, cupcakes, cookies, or even just licking off a spoon 😄. It’s easy to make and whips up in about 10 minutes!
🍫 Chocolate Buttercream Frosting
Prep Time: 10 minutes
Yield: Frosts 12–16 cupcakes or 1 two-layer cake
📝 Ingredients:
- 1 cup (226g) unsalted butter, softened
- 3 ½ cups (420g) powdered sugar, sifted
- ½ cup (40g) unsweetened cocoa powder (Dutch-process for richer flavor)
- ¼ tsp salt
- 2 tsp vanilla extract
- 3–5 tbsp heavy cream, milk, or half-and-half (adjust for desired consistency)
👩🍳 Instructions:
- Beat the butter:
In a large bowl, beat the softened butter with a hand mixer or stand mixer on medium speed until light, fluffy, and pale (about 2–3 minutes). - Add dry ingredients:
Sift in the powdered sugar, cocoa powder, and salt. Mix on low at first (to avoid a sugar cloud), then increase to medium-high until well incorporated. - Add flavor & texture:
Mix in the vanilla extract and 2 tablespoons of cream. Beat for another 2–3 minutes, adding more cream 1 tablespoon at a time until it’s smooth, creamy, and spreadable. - Whip it good:
For an ultra-light, fluffy texture, beat for an additional 2 minutes on high speed.
✅ Tips:
- Want it extra rich? Add 2 oz of melted and cooled dark chocolate during step 3.
- Need it less sweet? Start with 3 cups powdered sugar and taste as you go.
- For piping, keep it slightly stiffer. For spreading, add more cream to loosen.