Thick and creamy, this Chocolate Buttercream Frosting is silky and holds up well when piped. Plus, it’s melt in your mouth delicious!
Chocolate Buttercream Frosting Recipe
This Easy Chocolate Buttercream Frosting recipe is one that will pair wonderfully with chocolate cupcakes! Made with the perfect ratio of butter, heavy cream, cocoa powder, and confectioners’ sugar, this frosting is incredibly silky and rich.
It’s taken me some time to find a chocolate frosting that is extraordinarily decadent but, today, my search is finally over. This frosting is so silky, smooth and yet it is sturdy enough to be piped.
I’ve made this buttercream several times now and it gets rave reviews with everyone who tries it. It’s practically the same as my basic vanilla buttercream frosting but with the addition of cocoa powder.
Now, I must admit chocolate is not my favorite. I mean, it’s delicious but I’ll get sick if I eat too much of it. However, this frosting was something I couldn’t resist taking samples of. It’s just so dang decadent.
If you are a chocolate lover or know someone who swoons over ultra decadent desserts, then you must give this frosting a try. It goes great with chocolate or vanilla cake!
How do you make chocolate buttercream frosting?
The light, fluffy, and silky chocolate buttercream frosting from fancy bakeries is truly a treat, but you can make this type of frosting at home! All you need are butter, heavy cream, vanilla, cocoa powder, confectioners’ sugar, and a mixer.
Can you make chocolate buttercream frosting with melted chocolate?
Yes, you certainly can! I love the light airiness when using cocoa powder but if you’d prefer, melted chocolate is a great alternative. Simply melt 4-ounces of coarsely chopped chocolate in a heatproof bowl set over a pot of simmering water then allow it to cool. Prepare the frosting as directed and fold in the cool, melted chocolate at the very end.
Complete all your cakes and cupcakes with this insanely fluffy buttercream frosting. It’s going to be a huge hit I can guarantee it!
Tips for making the best chocolate buttercream frosting
- Make sure the butter isn’t too soft. It should be malleable without being melted or greasy.
- Be sure to sift the cocoa powder and confectioners’ sugar. This will break apart all those little clumps allowing the frosting to come together easily.
- Use room temperature heavy cream. If you add cold heavy cream, it could cause the frosting to separate.
Chocolate Buttercream Frosting
In a stand mixer fitted with a paddle attachment or with an electric hand mixer, beat the butter on medium-high speed until smooth.
Add the heavy cream, vanilla, and salt. Continue to beat until incorporated.
Add the cocoa powder and 2 cups of the confectioners' sugar, beat on medium-low speed until most of the sugar is moistened.
Gradually add the remaining sugar, one cup at a time. You may need more or less depending on how soft the butter is. Beat on medium-low speed until the sugar is moistened. Turn the speed up to medium-high and beat until light and fluffy, about 3 minutes. Stop and scrape down the sides as needed.
This recipe yields about 4 cups which is enough to frost 24-36 cupcakes or a 2-3 layer cake.
You can use melted chocolate instead of cocoa powder if you prefer. Melt 4-ounces of coarsely chopped chocolate in a heatproof bowl set over a pot of simmering water and allow it to cool. Prepare the frosting as directed and fold in the melted, cooled chocolate at the very end.
Adapted from Add a Pinch.
Nutritional values here on my recipes should be used as a general guide only. Since different brands of ingredients have different nutritional information, the values shown are just an estimate.