Chocolate Buttercream Frosting
User Reviews
5
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Prep Time
15 mins
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Servings
12
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Calories
229 kcal
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Course
Baked Goods
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Cuisine
American
Chocolate Buttercream Frosting
Description
This frosting recipe uses softened unsalted butter whipped until pale and creamy before gradually incorporating sifted icing sugar and unsweetened cocoa powder. The cocoa powder delivers a chocolate depth enhanced by the sweet icing sugar. Adding milk thins the mixture to a spreadable consistency, while vanilla extract adds a subtle aromatic note.
The buttercream is beaten extensively to develop a light texture, suitable for spreading or piping onto baked goods. The use of Dutch-processed cocoa powder provides a more intense chocolate flavor. This frosting covers about a 22cm cake or 12 cupcakes, with scaling options for larger or more generous applications.
This frosting pairs well with chocolate cakes, vanilla bases, or as a filling between layers. Adjust the quantity of milk to achieve desired thickness for spreading or piping. It can be stored briefly but is best used fresh for smooth texture and taste.
For variation, melted dark chocolate can be used in place of cocoa powder for a richer flavor. Ensure melted chocolate is cooled before mixing into the buttercream to maintain texture.
Ingredients
- 200g / 3/4 cup butter unsalted, softened
- 2 1/2 cups icing sugar sifted (Note 1, soft, aka powdered sugar
- 1/2 cup cocoa powder , unsweetened, preferably Dutch Processed, sifted(Note 3)
- 1/4 cup milk (any)
- 1 tsp vanilla extract (optional)
Instructions
- Place butter in the bowl of a stand mixer with paddle attached. Beat for 3 minutes on speed 7 until it becomes pale.
- Add half the icing sugar and cocoa powder. Beat for 3 minutes - start slow, increase to speed 7.
- Add remaining icing sugar and cocoa powder. Beat again for 3 minutes.
- Add milk and vanilla if using. Beat again for 1 minute on speed 7.
- Spread onto cakes / cupcakes, or spoon into frosting bag and pipe.
Notes
- Use soft icing sugar, especially in Australia, as pure icing sugar is firmer and used for decorations.
- Recipe yields enough frosting for 12 cupcakes or one 22cm cake with light coverage.
- For more generous cake frosting, increase recipe quantities by 50%.
- Dutch-processed cocoa powder enhances chocolate flavor compared to regular cocoa powder.
- Optionally, substitute 75g dark chocolate (70%+) melted and cooled for cocoa powder to deepen flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 229 kcal
% Daily Value*
| Calories | 229cal | 11% |
| Carbohydrates | 27g | 9% |
| Protein | 1g | 2% |
| Fat | 14g | 22% |
| Saturated Fat | 9g | 45% |
| Trans Fat | 1g | 50% |
| Cholesterol | 36mg | 12% |
| Sodium | 123mg | 5% |
| Potassium | 66mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 25g | 50% |
| Vitamin A | 426IU | 9% |
| Calcium | 15mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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