Thick and creamy, this Chocolate Buttercream Frosting is silky and holds up well when piped. Plus, it’s melt in your mouth delicious!Makes 5 cups. It’s enough to frost 24 cupcakes or a double layer cake. Halve the recipe to make enough for 12 cupcakes or a single layer cake.
Prep Time 20 minutesminutes
Total Time 20 minutesminutes
Servings 24
Ingredients
1 ½cups(340g)unsalted butter, softened
5 ¼cups(630g)confectioners’ sugar, sifted
¾cup(64g)unsweetened cocoa powder, sifted
1tablespoonvanilla extract
¼teaspoonsalt
6tablespoonsheavy cream, room temperature
Instructions
In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl with a handheld electric mixer, beat the butter until creamy and pale in color, about 5 minutes.
Add half the confectioners’ sugar to the creamed butter and beat on low speed just until the sugar mixture has fully moistened then turn the speed up to medium-high and beat until well incorporated, about 3-5 minutes.
Add the remaining confectioners’ sugar, cocoa powder, vanilla, and salt; beat on low speed just until the sugar and cocoa have fully moistened then turn the speed up to medium-high and beat until well incorporated, about 3-5 minutes.
With the mixer on low speed add 3 tablespoons of cream to the butter mixture. Turn the speed up to medium-high and beat until the cream is well incorporated, about 3-4 minutes. (after about 2 minutes of mixing, stop to scrape down the sides and bottom of the bowl then continue.)
Check the consistency of the frosting and add more cream if needed, 1/2 a tablespoon at a time. (The frosting should be soft and spreadable but not so loose that it doesn’t hold its shape.)
Notes
The butter must be properly softened. It should be soft enough to bend but not so soft that it looks oily.
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.
Make ahead tip
Frosting will keep for up to 2 weeks stored in the refrigerator in an airtight container. You must let the buttercream come to room temperature by setting it out on the counter for a couple hours, then beat it with an electric mixer if needed.
Or it can be frozen for up to 3 months. When ready to use, place in the refrigerator overnight to thaw. Let stand at room temperature to soften before use.