Chocolate Buttercream Frosting
This is the kind of frosting that gets requests by name — silky, deeply chocolatey, and just sweet enough to complement any cake or cupcake without being cloying.
Equipment
- Stand mixer with paddle attachment - Or hand electric mixer
- Large mixing bowl
- Fine mesh sifter
- Rubber spatula
- Measuring cups and spoons
- Piping bags and tips - optional, for decorating
- Offset spatula or butter knife - for spreading
Ingredients
- 1 cup unsalted butter - 226g / 2 sticks, softened to room temperature
- 3 cups powdered sugar (confectioners' sugar) - 360g, sifted
- ½ cup unsweetened cocoa powder - 50g, sifted (Dutch-process or natural)
- 3-4 tablespoons heavy cream or whole milk - 45-60ml, room temperature
- 2 teaspoons pure vanilla extract - 10ml
- ¼ teaspoon fine salt - 1.5g
Instructions
- Remove the unsalted butter from the refrigerator at least 1 hour before you plan to make the frosting. The butter should be soft enough to leave an indentation when pressed, but not melted or shiny.
- Place a fine mesh sifter over a bowl and combine the powdered sugar and unsweetened cocoa powder. Sift together to remove lumps and ensure they are fully combined.
- Place the softened butter in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium-high speed for 3 to 4 full minutes, scraping down the sides and bottom once, until the butter is pale, fluffy, and almost ivory colored.
- Turn the mixer to low speed and add the sifted cocoa and powdered sugar mixture in three additions, beating for about 20-30 seconds after each. Once all dry ingredients are added, increase speed to medium and beat for 1 minute until mostly combined.
- With the mixer running on low, pour in 3 tablespoons of heavy cream, vanilla extract, and salt. Mix for 30 seconds to incorporate, then increase to medium-high and beat for 2-3 minutes, scraping down the bowl once, until light and fluffy.
- Check the consistency. If too thick, add the remaining 1 tablespoon of cream and beat another 30 seconds. If too soft, add 2-3 tablespoons of sifted powdered sugar and beat briefly.
- Use immediately for the best piping results. For spreading, use an offset spatula in smooth, sweeping strokes. For piping, transfer to a piping bag with a desired tip.
Notes
- Use room-temperature butter, not melted. Cold butter won't cream properly and melted butter will make the frosting greasy and unstable.
- Sift your cocoa and powdered sugar together. Even small lumps will show up in the finished frosting.
- Beat the butter for at least 3 minutes before adding anything else. This is the most important step for achieving a fluffy, airy result.
- Add heavy cream sparingly. Start with 3 tablespoons and add more only if needed. Too much cream makes the frosting too soft to pipe.
- Use Dutch-process cocoa for a deeper, more complex chocolate flavor. Natural cocoa works too, but Dutch-process produces a noticeably richer result.
- Don't skip the salt. A small amount of salt balances the sweetness and enhances the chocolate flavor dramatically.
- Scrape the bowl frequently. Butter that sticks to the bottom of the bowl won't get properly incorporated, leading to uneven texture.
- For a smoother, satin-like finish, switch from the paddle to the whisk attachment and beat for 1 additional minute after mixing.
- This frosting can be made up to 1 week in advance and stored in an airtight container in the refrigerator. Bring to room temperature and re-beat before using.
- Chocolate buttercream freezes beautifully for up to 3 months in an airtight container or zip-top freezer bag.