Chocolate Buttercream
Chocolate buttercream is a decadent, smooth frosting made with cocoa powder, butter, and powdered sugar, creating a rich, velvety texture with a deep chocolate flavor. Its indulgent sweetness and creamy consistency make it a perfect match for chocolate cakes, cupcakes, and other desserts.
Equipment
- stand mixer or electric hand mixer
Ingredients
- 1½ cups unsalted butter room temperature / 339g
- ½ cup unsweetened cocoa powder / 50g
- ¾ teaspoon salt
- 1½ teaspoons vanilla extract
- 6 – 8 cups powdered sugar sifted / 720-960g
- 6 – 8 tablespoons heavy cream or whole milk / 90-120ml
Instructions
- Beat butter on medium speed until smooth and creamy, about 2–3 minutes.
- Gradually mix in cocoa powder and salt, blending until fully incorporated, then add vanilla extract and beat until smooth.
- Gradually add powdered sugar, one cup at a time, mixing on low speed until incorporated, then increasing to medium speed.
- Slowly add heavy cream or milk, starting with a small amount and adjusting as needed for your desired consistency.
- Beat on high for 1–2 minutes until fluffy, then spread or pipe onto cakes, cupcakes, or other desserts.
Notes
- This recipe makes enough frosting for 24 cupcakes or a 9-inch 2-layer cake.
- The cream will make the buttercream frosting softer, so it’s important not to add it all at once.