A surprisingly simple recipe for Chocolate Buttercream Frosting. This recipe is based off of my classic buttercream frosting, only modified to be a silky, rich, chocolate version! Easy and foolproof, this icing can be ready in under 10 minutes!
Silky smooth. Richly chocolatey. Perfect for decorating. Foolproof and flawless. Ready in under 10 minutes.
What more could you ask for in a chocolate buttercream frosting? Today’s recipe came by request from my mom. She told me that after making my vanilla cake, she found that she didn’t have the chocolate bars to make my existing chocolate frosting. My little sister insisted on chocolate, though, so she went somewhere else on the internet for one.
Oh, no 😅. I just can’t let that happen again. Fortunately, today’s recipe was super simple to whip up, an easy alteration of my classic American buttercream frosting. You only need a handful of ingredients and just as many minutes. I’m working on building up my frosting library so hopefully you (and my mom) can find every variation you need here on Sugar Spun Run.
What You Need (and some notes on substitutes):
Basic buttercream ingredients are all you need to make today’s recipe.
- Butter. I use unsalted and add salt (you can read more about why, or how to substitute salted butter). Make sure it has had some time to soften
- Powdered sugar. This should be weighed with a scale or measured the same way that flour is measured to avoid accidentally over-measuring and making the buttercream too thick.
- Cocoa powder. You can use natural or Dutch processed cocoa for this recipe. My preference is natural cocoa powder. If you have neither on hand but do have chocolate bars or chocolate chips, try my other chocolate frosting recipe instead.
- Vanilla extract. Even though this is a chocolate frosting, you want to add vanilla extract for depth of flavor.
- Salt. See above regarding the butter.
- Heavy cream. This gives the icing a silky smooth consistency. If you don’t have cream you can substitute milk, but you will most likely need less than indicated as milk is thinner.
This recipe may be doubled or tripled, granted your mixing bowl is large enough.
How to Store
Once you frost your cake (or cupcakes), the frosting can be kept in an airtight container at room temperature for two days, or in an airtight container in the refrigerator for up to seven days.
If you want to make the frosting in advance to use later, I recommend storing in an airtight container in the refrigerator for up to 7 days. Before spreading or piping it over a cake or cupcakes, you will need to allow it to come to room temperature again and then you may need to whip it once more with an electric mixer to help it return to the proper consistency.
Does this Chocolate Buttercream hold up to high temperatures?
As with most frostings, this recipe fares very well at room temperature, but does not hold up well to high temperatures.
Will it work under fondant?
Yes! This recipe is fine to use underneath fondant.
Enjoy!
Other Frosting Recipes to Try:
- Cream Cheese Frosting
- Swiss Meringue Buttercream
- Peanut Butter Frosting
- Chocolate Cream Cheese Frosting
Chocolate Buttercream Frosting
Ingredients
- 1 cup (226 g) unsalted butter softened to room temperature
- 3 ½ cups (435 g) powdered sugar
- ⅔ cup (65 g) cocoa powder¹
- 1 ½ teaspoon vanilla extract
- ⅛-¼ teaspoon salt
- 3-4 Tablespoons heavy cream or milk plus more as needed
- A pinch of espresso powder would also be great in this recipe!
Recommended Equipment
Instructions
- Place butter in the bowl of a stand mixer (or use a large bowl and an electric mixer) and beat on low-speed until creamy and smooth. Scrape the sides and bottom of the bowl.1 cup (226 g) unsalted butter
- Add 2 cups (250g) of powdered sugar, cocoa powder, vanilla extract, ⅛ teaspoon salt, and 3 Tablespoons of heavy cream and turn mixer to low speed. Stir until well-combined.3 ½ cups (435 g) powdered sugar, ⅔ cup (65 g) cocoa powder¹, 1 ½ teaspoon vanilla extract, ⅛-¼ teaspoon salt, 3-4 Tablespoons heavy cream or milk, A pinch of espresso powder would also be great in this recipe!
- Gradually (with mixer on low-speed) add remaining powdered sugar. The icing may appear pretty dry, this is OK.
- Add remaining heavy cream or milk, one tablespoon at a time. Start with mixer on low-speed and gradually increase speed to medium-high, beating on this speed for several seconds to whip each Tablespoon of cream into the batter. Add additional tablespoons of cream until a smooth, pipe-able consistency is reached.
- I recommend piping icing over your cupcakes or frosting your cake immediately. See notes in the post on how to store buttercream and use at a later date.
Notes
Nutrition
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
Sammy
Hey should I use this recipe for Banana cupcakes?
Sam
Sounds delicious to me! 🙂
Marcy
I used these on a batch of chocolate cupcakes I made for a class–super fudgy and rich chocolate flavor, would definitely use again!!! Personally, this was MY favorite chocolate buttercream frosting recipe
Sam
I’m so glad you enjoyed it so much, Marcy! 🙂
laura
this looks delicious and easy. sorry if I missed it in the notes, but can you clarify how much exactly the resulting frosting is expected to cover? i.e., two or three layer cake? number of cupcakes? thank you!
Sam
Hi Laura! Check just below the title, it elaborates there, but yes it will cover a two layer cake 🙂
Sally
Hi Sam!
I made chili and your recipes is always a hit. The first time that I follow and make recipes that come out spot on. Thank you for sharing exactly how you do it. I’m making the chocolate cake or maybe chocolate cupcakes. Do appreciate you and your shared talents. My husband and I are thankful 👍
Sam
Thank you so much, Sally! I’m so glad you’ve enjoyed everything so much! 🙂
Monet
Should I double the recipe to generously ice 24 cups?
Sam
Yup. 🙂
Darcy russak
Is there anything you can’t make !!!! All of you’re recipes and instructions are spot on! I love how when I’m making one you’re recipes and it’s a bit dry or whatever as I’m making it, I continue to read the instructions and poof…. you mentioned just what I was thinking! You’re amazing and very talented!! Thanks for all of the tips and awesome recipes!!!
Sam
Thank you so much, Darcy! I am so glad you enjoy the recipes so much! The one thing I really struggle with is cake decorating! UGH! My worst nightmare, but I’m sure it will get better with time. 🙂
Gewelianna
How long will this frosting be good out of the refrigerator?
Sam
If it’s not really hot and humid it should hold up for a couple of days. 🙂
Kat
Hi! I absolutely love all your recipes!!!! They’re always a huge hit!!! Would I be able to freeze this chocolate buttercream? And if so, for how long? Also, if using to decorate a 3 layer cake (using 8 inch pans) do I simply double all the ingredients?
Sam
Hi Kat! I’m so glad you have been enjoying the recipes! Yes, this recipe will freeze for several months. Store in an airtight container, thaw in the refrigerator overnight then bring to room temperature. You will likely need to stir again before using. If making a 3 layer cake you will want to increase the recipe by at least 50%, but doubling it will give you enough to pipe borders or do more decorations if you’d like. I hope that helps! 🙂
Saima
I find your recipes are very easy,a beginner like me can easily try these recipes.
Sam
I am so glad they are helpful, Saima! 🙂
Anna
I made this with an extra stick of butter, but I still had just enough to frost a 8×8 two layer cake. Next time, I’ll add another cup. I DID add a little less powdered sugar so is it the powdered sugar that makes the amount larger?
Thanks! Xoxo
Sam
Hi Anna! If you reduced the powdered sugar significantly you will lose a lot of volume here. It also depends how thick you want your frosting to be. This recipe is pretty forgiving so if you want some more just scale up the ingredients a little bit. 🙂
THEBAKINGOLIVIA
WOW!! This recipe is amazing. I recently tried to make the same with whipping cream and it backfired. But this recipe is so AMAZING! I used this recipe to decorate my friends birthday cupcakes and she LOVED it. My family loved it too. Thanks sooooooooooo much. Really appreciate 👍😃😃
Sam
I am so glad everyone enjoyed it so much! 🙂
Ann Bee
I’m sure this is a 5-star recipe. But please clarify one thing for me, the picture of your ingredients has a bag of confectioners sugar. The recipe, however, says powdered sugar. Which kind should I use? Thank you!
Ann Bee
Nvm. I’ve confused white sugar with powdered sugar. Ha-ha! I get it now.
Sugar Spun Run
It is the same thing. I hope that you enjoy the recipe, Ann! 🙂
Suzan
Looks fantastic! I will try it soon. How do you pipe the frosting so beautifully on the cupcakes?
Sam
Hi Suzan! I use a piping bag and a piping tip, then it’s just a little bit of practice. 🙂
Kathy Taylor
Great chocolate taste! I have enjoyed all your recipes! Not one disappointment, thank’s. Do you have a cannoli recipe?
Sugar Spun Run
I am so glad that you have enjoyed my recipes, Kathy! Thank you so much for trying them and for commenting. I do not have a recipe for cannoli yet but I will be sure to add it to my list. 🙂
Ege
Hello, great recipe, I used salted butter as well and didn’t add salt, it is delicious. I have one small question though, even though I used powdered sugar , I can still taste the sugary crumbs in my mouth in the final product. Why can this be?
Thanks,
Sugar Spun Run
Thank you for trying my recipe, Ege! I am glad that you enjoyed it! If it’s gritty, it may just need more mixing. After you have tried that and it is still gritty you can add a splash of milk and mix again. Another proven method has been to let the buttercream rest for a few hours or overnight. Then whip it again, and it should help fix it. 🙂
Catie
Hey Sam! I am a 11 year old girl and I love baking! I subscribed to your channel because I love you and your baking skills. I was wandering if you could answer a question I have. For cakes I use two 8 inch pans, but when I take them out and let them cool it looked like they shrinked and they were really thin. Do you know why?😬🙂
Sugar Spun Run
Thank you so much for being a fan of my recipes and blog, Catie! When it comes to cakes there are many variables that can cause a cake to shrink: the baking pans were greased too heavily, the baking pans were placed too close together in the oven, or the cake was over-baked – either too long a time or at too high a temperature. It is hard to pinpoint just one reason, but I hope that helps troubleshoot your issue. 🙂
Sonia
I followed the recipe as is except I only had salted butter so I omitted the salt. It was a huge hit! Not too sweet and just the right amount of coco. I will definitely be making this again! Thank you for this recipe!
Sugar Spun Run
I am so glad that you enjoyed it, Sonia! Thank you for trying my recipe and for commenting. 🙂
Liza
Thanks for sharing even basic recipes like this! I have all these ingredients but never knew I could make buttercream frosting with them. This really helps “expand” my pantry!
Sugar Spun Run
I am so glad that you found this recipe helpful and now have a new go-to that uses pantry staples, Liza. Enjoy!
Laura
Where did you get your spatulas from? I need them! Lol
Love your recipes.
Sugar Spun Run
Thank you so much, Laura! This spatula I actually found at Walmart in one of their seasonal bins last year around Easter/Mother’s Day. 🙂
Emily
This recipe was wonderful! It wasn’t overly sweet and full of chocolate flavor!
Sam
I’m so glad you enjoyed it so much, Emily! 🙂