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–+ servings

Chocolate Buttercream Frosting

A rich and creamy chocolate buttercream perfect for cupcakes, cakes, and more, made with pantry staples.
Prep Time 10 minutes
Total Time 10 minutes
Serving Size 12 servings

Ingredients

Frosting Ingredients

  • 1 cup unsalted butter, softened (about 2 sticks) Room temperature but not greasy.
  • 3 cups powdered sugar, sifted if lumpy
  • 1/2 cup unsweetened cocoa powder Dutch-process or natural both work; Dutch will be darker and mellower.
  • 1/4 cup heavy cream Plus more if needed for consistency.
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon pinch of salt

Instructions

Preparation

  • In a large bowl, beat the softened butter on medium speed until creamy and pale, about 2 minutes.
  • With the mixer on low, add the powdered sugar and cocoa powder in batches, mixing just until combined to avoid a powdered-sugar cloud.
  • Pour in the heavy cream and vanilla extract. Increase the mixer to high and beat until the frosting is light and fluffy, 2–3 minutes.
  • Check consistency. If the frosting is too thick, add more cream 1 teaspoon at a time; if too thin, add a little more powdered sugar.
  • Use immediately to frost cakes or cupcakes, or store as directed.

Notes

For a lighter tang, replace 1–2 tablespoons of cream with buttermilk or sour cream. For dairy-free, use vegan butter and full-fat coconut cream. To reduce sweetness, decrease powdered sugar to 2 1/2 cups.