Chocolate Buttercream Frosting
User Reviews
5
Chocolate Buttercream Frosting
Description
This Chocolate Buttercream Frosting begins by whipping room temperature unsalted butter until very light and fluffy, which takes about five minutes. Cocoa powder, vanilla extract, and salt are added and mixed on low speed to evenly combine without losing aeration. Confectioners’ sugar is then gradually sifted in, alternating with heavy cream or whole milk, to build the frosting’s volume and sweetness while controlling consistency.
Mixing at medium-low speed once all powdered sugar and liquids are incorporated creates a smooth, spreadable texture that holds well on cakes or cupcakes. The amount of powdered sugar and cream can be adjusted to make the frosting stiffer or softer as needed. The rich chocolate flavor is balanced by slight saltiness and vanilla aroma, making it versatile for decorating and flavor pairing.
Key techniques include sifting cocoa powder to avoid lumps, bringing butter to room temperature naturally to ensure proper creaming, and adding sugar and cream gradually while mixing at low speed to prevent over-aeration or grainy texture. This frosting recipe makes enough to ice 24 cupcakes or a 9-inch two-layer cake.
Ingredients
- 1½ cups butter room temperature (339g, unsalted
- ½ cup cocoa powder 50g, unsweetened
- ¾ teaspoon salt
- 1½ teaspoons vanilla extract
- 6 to 8 cups powdered sugar sifted (720-960g)
- 6 to 8 tablespoons heavy cream or whole milk (90-120ml)
Instructions
- In a large mixing bowl or the bowl of a stand mixer with the whisk attachment, whip the butter until very light and fluffy, about 5 minutes.
- Add the cocoa powder, vanilla, and salt. Mix on low speed until well combined, stopping to scrape down the bowl a couple of times. With the mixer on low, gradually add in the confectioner’s sugar about a cup at a time alternating with a tablespoon of cream. (I like 6 cups of sugar for a smooth and swoopy frosting, but for a stiffer frosting, use up to 8 cups of sugar.) Scrape down the bowl.
- Increase the speed to medium-low and beat until fluffy and spreadable, about 1 minute. Add additional cream a tablespoon at a time if your frosting feels too thick or stiff. This recipe makes enough frosting for 24 cupcakes or a 9-inch 2-layer cake.
Notes
- Sift cocoa powder before mixing to prevent lumps in the frosting.
- Use heavy whipping cream for best creaminess; half and half can substitute, but avoid lower fat milks.
- Add cream gradually to control frosting consistency and avoid making it too soft.
- Mix powdered sugar in slowly at low speed to incorporate without whipping in air.
- Bring butter to room temperature naturally rather than using a microwave to ensure proper creaming.
- This recipe yields enough frosting for 24 cupcakes or a 9-inch two-layer cake.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6cups
Amount Per Serving
Calories 944 kcal
% Daily Value*
| Serving | 1cup | |
| Calories | 944kcal | 47% |
| Carbohydrates | 124g | 41% |
| Protein | 2g | 4% |
| Fat | 52g | 80% |
| Saturated Fat | 33g | 165% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 14g | 70% |
| Trans Fat | 2g | 100% |
| Cholesterol | 139mg | 46% |
| Sodium | 305mg | 13% |
| Potassium | 141mg | 3% |
| Fiber | 3g | 12% |
| Sugar | 118g | 236% |
| Vitamin A | 1639IU | 33% |
| Vitamin C | 1mg | 1% |
| Calcium | 34mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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