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Classic Chocolate Buttercream Frosting

A close-up, appetizing swirl of rich Chocolate Buttercream Frosting resting on a small white plate.
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A straightforward recipe for making rich, creamy, and pipeable chocolate buttercream frosting using standard ingredients.

Ingredients

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  • 1 cup unsalted butter, softened
  • 3 1/2 cups powdered sugar, sifted
  • 1/2 cup unsweetened cocoa powder, sifted
  • 1 teaspoon vanilla extract
  • 1/4 cup milk or heavy cream
  • 1/8 teaspoon salt

Instructions

  1. Place the softened butter in a large mixing bowl. Beat the butter with an electric mixer on medium speed until it is smooth and creamy, about 2 minutes.
  2. Gradually add the sifted powdered sugar, one cup at a time, mixing on low speed until combined after each addition. Scrape down the sides of the bowl as needed.
  3. Add the sifted cocoa powder, vanilla extract, and salt. Mix on low speed until incorporated.
  4. Increase the mixer speed to medium-high. Slowly add the milk or cream, one tablespoon at a time, until the frosting reaches your desired consistency. Beat for 3 to 5 minutes until the frosting is light and fluffy.
  5. If the frosting is too thick, add more liquid, one teaspoon at a time. If it is too thin, add more powdered sugar, one tablespoon at a time.

Notes

  • For a deeper chocolate flavor, use high-quality Dutch-process cocoa powder.
  • Adding 1/2 teaspoon of instant espresso powder can intensify the chocolate taste without making the frosting taste like coffee.
  • If your butter is too warm, the frosting may become soupy. Chill the bowl and beaters for 10 minutes before starting if your kitchen is warm.
  • This frosting stores well in an airtight container at room temperature for up to 3 days or refrigerated for up to 2 weeks. Bring to room temperature and re-whip before using after refrigeration.

Nutrition

Find it online: https://flavorvista.com/chocolate-buttercream-frosting-recipe/