Chocolate Buttercream Frosting Recipe
Perfect Chocolate Buttercream Frosting is rich, silky, and ideal for topping cakes, cupcakes, and even brownies. This decadent recipe delivers classic flavor with effortless texture every time.
With a velvety finish and deep cocoa flavor, this perfect chocolate buttercream frosting transforms any dessert into a bakery-worthy treat. It’s a staple recipe you’ll turn to for every celebration.
Key Ingredients for Perfect Chocolate Buttercream Frosting
- Butter – The foundation of creaminess and richness, butter gives the frosting its smooth, luscious texture and helps it whip into a light, fluffy consistency.
- Unsweetened Cocoa Powder – Adds bold chocolate flavor with a balanced bitterness that cuts through the sweetness, giving the frosting a deep, authentic chocolate taste.
- Confectioner’s Sugar – Provides structure and sweetness, balancing the cocoa and helping the frosting hold its shape perfectly for piping or spreading.
- Milk (or Cream) – Essential for adjusting consistency, milk also contributes to the frosting’s silkiness. Using heavy cream creates an especially indulgent finish.
- Vanilla Extract – Enhances the chocolate and rounds out the flavor with a touch of warmth and aroma.
- Espresso Powder – Intensifies the chocolate flavor without tasting like coffee, bringing out the best in the cocoa.
How to Make This Dreamy Chocolate Buttercream
Start by whisking the cocoa powder to remove any clumps, then cream it with softened butter until smooth and uniform.
Gradually add in confectioner’s sugar and milk in alternating portions. Whip each addition on high to create a light, fluffy texture.
Finish with vanilla extract and a touch of espresso powder, then adjust the consistency with extra sugar or milk if needed until it’s perfectly spreadable.
Sweet Tips for the Best Chocolate Buttercream Every Time
Room temperature butter is non-negotiable for a smooth, even blend—cold butter won’t whip up properly. Sift your cocoa powder and confectioner’s sugar to eliminate any lumps that can ruin the texture.
Don’t skip the espresso powder—it won’t taste like coffee, but it dramatically deepens the chocolate flavor. For extra indulgence, use heavy cream instead of milk to give your frosting that irresistible, creamy mouthfeel.
If you plan to pipe this frosting, beat it an extra minute or two at high speed for extra fluff and structure. And always taste before the final swirl—you can adjust sweetness or chocolate intensity easily at the end.
Storing Your Chocolate Buttercream the Smart Way
To store leftover chocolate buttercream, seal it in an airtight container and refrigerate for up to 5 days. Let it sit at room temperature before re-whipping to bring back its fluff.
For longer storage, freeze the frosting in a freezer-safe container for up to 3 months. When ready to use, thaw overnight in the fridge, then let it warm slightly and whisk until smooth and creamy again.
Chocolate Buttercream Frosting Recipe
Ingredients
- ½ cup 113.5 g milk, preferably whole, half-and-half, or heavy cream
- 2 teaspoons 9 g vanilla extract
- 1 cup 84 g unsweetened cocoa powder
- 5 cups 567.5 g confectioner’s sugar
- 1½ cups 339 g butter, softened
- ½ teaspoon 1 g espresso powder
Instructions
- Sift or whisk the cocoa powder in a large mixing bowl or the bowl of a stand mixer to eliminate any clumps. Incorporate the softened butter with the cocoa, blending thoroughly until smooth and uniform.
- Sift or whisk the confectioner’s sugar separately to remove lumps. Gradually incorporate the sugar and milk into the cocoa mixture—beginning with 1 cup of sugar and approximately 1 tablespoon of milk per addition—blending well after each addition. After combining, beat the mixture at high speed for about 1 minute. Continue this process until all sugar and milk have been integrated.
- Stir in the vanilla extract along with the espresso powder and mix until evenly distributed.
- Evaluate the consistency of the frosting. If it seems too stiff, add milk in one-tablespoon increments until the desired texture is achieved. If overly loose, incorporate additional confectioner’s sugar, a tablespoon at a time, until it holds its shape properly.
Notes
Refrigerate in a sealed container for up to 5 days. Bring to room temperature before use and whip to restore fluffiness.
For longer storage, freeze in an airtight, freezer-safe container for up to 3 months. Thaw in the refrigerator overnight, then bring to room temperature and re-whip prior to application.
