Easy Creamy Chocolate Buttercream Frosting
User Reviews
5
14 reviews
Excellent
-
Prep Time
35 mins
-
Total Time
35 mins
-
Servings
12 servings
-
Calories
285 kcal
-
Course
Dessert, Cake, Baked Goods
-
Cuisine
North American, American
Easy Creamy Chocolate Buttercream Frosting
Report
This Easy Creamy Chocolate Buttercream Frosting blends softened butter with sifted Dutch cocoa powder and confectioners sugar for a rich, velvety chocolate flavor. Light cream and vanilla extract help achieve a smooth, fluffy texture ideal for frosting cakes or cupcakes. Optional brandy or flavor variations add depth, while adjustment of cocoa quantity tailors sweetness and chocolate intensity.
Description
The Easy Creamy Chocolate Buttercream Frosting recipe begins by sifting Dutch cocoa powder and confectioners sugar to ensure a smooth finish. Butter is whisked until light and fluffy using a mixer, then combined with heavy cream and vanilla extract to enhance creaminess. The sifted cocoa and sugar are gradually mixed in at reduced speed, fully incorporating the chocolate flavor and achieving a uniform texture.
This frosting offers versatility in flavor and sweetness depending on the cocoa powder type and quantity used: more cocoa creates a darker, less sweet chocolate while less cocoa yields a sweeter frosting. Optional additions like brandy, bourbon, or coffee extract can deepen the flavor profile. The frosting texture is creamy and holds well for decorating, making it suitable for spreading or piping on cakes and cupcakes.
Properly softened butter is essential to avoid splitting the frosting. Measuring cocoa powder by weight provides reliability due to volume differences between brands. This recipe portion can frost approximately 12 to 24 cupcakes depending on the amount applied.
Share:
Ingredients
- 225 g unsalted butter 8 oz / 2 sticks, softened
- ¼ tsp salt or ½ tsp to add a light salty flavor, fine sea salt
- 30 mL heavy cream 2 tbsp, chilled (at least 35% fat, or double cream
- 75 g Dutch cocoa powder ¾ cup, spooned and leveled, and sifted (for a dark chocolate flavor, or
- 40 g Dutch process cocoa powder 5 tbsp, sifted (for a sweeter, milk chocolate buttercream; see recipe notes below
- 285 g confectioners sugar 10 oz / 2.5 cups, spooned and leveled, and sifted
- 10 mL vanilla extract 2 tsp, or coffee extract
- 30 mL brandy 2 tbsp, optional, or bourbon
Instructions
- Sift the cocoa powder and confectioner's sugar in separate bowls and set aside until needed.
- Place the butter and salt in a mixing bowl. Whisk the butter until creamy, light, and fluffy - about 10 minutes on medium high speed. Use the whisk attachment for airy buttercream. Use the paddle attachment for a creamy buttercream. Make sure to scrape the sides and the bottom of the bowl to ensure there are no butter lumps in the whipped butter.
- Add the cream and vanilla extract (or coffee extract) and whisk for a further couple of minutes, if you're using cream. (Skip this step if you're using the buttercream in hot weather.)
- Lower the speed of the mixer and add the sifted cocoa powder and let it whisk in and get fully incorporated. If you do want a stronger chocolate flavor, you can add more cocoa powder (sifted) at the end as well. Mix the butter mixture for a further 2 - 5 minutes until the cocoa powder is properly and uniformly mixed in (scrape the sides and bottom of the bowl as well).
- Add the confectioner's sugar in 3 - 4 additions and mix in on low speed. Once the confectioner's sugar is almost all mixed in with the butter, increase the speed and mix until you have a light, fluffy buttercream. Stop the mixer and scrape down the sides for any sugar and cocoa that's stuck on the bottom or the sides of the bowl. This should take about 2 - 3 minutes, depending on your mixer.
- Taste the buttercream at this stage. Add a little more cocoa powder if you want a stronger chocolate flavor. Add any bourbon or alcohol you wish to flavor the buttercream at this stage as well. Turn the mixer on to medium high speed and whisk the buttercream for a further 3 - 5 minutes, until the buttercream is light, fluffy, and creamy.
- Optional step - If you used the whisk attachment to make the buttercream, you can use the paddle attachment at the end to remove some of the air bubbles in the buttercream. Switch over to the paddle beater and mix the buttercream on medium speed for a couple of minutes to “break” some of the air bubbles in the frosting. This way your frosting will still be creamy, but with less bubbles.
- Optional - Another method to remove excess air in the buttercream is to take a small portion of the buttercream and heat it in the microwave until it's just melted. Add this back to the rest of the buttercream and mix it in using the paddle attachment. The frosting should deflate just slightly and become a little loose but not too runny.
- Use the chocolate frosting as needed. You can store it, covered, in the fridge if required, but allow the buttercream to thaw slightly and then whisk / paddle beat the frosting again until creamy and fluffy.
Notes
- Use softened butter but avoid over-softening to prevent the frosting from splitting.
- Choose Dutch cocoa powder or natural cocoa powder based on flavor preference; weigh cocoa powder for accuracy.
- Adjust cocoa powder amount for sweeter or darker chocolate flavor.
- Add instant coffee dissolved in water for mocha flavor, or orange extract and zest for a Jaffa buttercream variation.
- Substitute brandy with bourbon or rum if preferred.
- Spiced versions can include cinnamon and cayenne pepper.
- Frosting yield depends on application amount; about 2 tbsp per cupcake can frost 24 cupcakes, larger swirls fewer.
Nutrition Information
Show Details
Serving
4tbsp
Calories
285kcal
(14%)
Carbohydrates
28g
(9%)
Protein
2g
(4%)
Fat
20g
(31%)
Saturated Fat
12g
(60%)
Cholesterol
54mg
(18%)
Sodium
105mg
(4%)
Potassium
106mg
(2%)
Fiber
2g
(8%)
Sugar
23g
(46%)
Vitamin A
618IU
(12%)
Calcium
19mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12servings
Amount Per Serving
Calories 285 kcal
% Daily Value*
| Serving | 4tbsp | |
| Calories | 285kcal | 14% |
| Carbohydrates | 28g | 9% |
| Protein | 2g | 4% |
| Fat | 20g | 31% |
| Saturated Fat | 12g | 60% |
| Cholesterol | 54mg | 18% |
| Sodium | 105mg | 4% |
| Potassium | 106mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 23g | 46% |
| Vitamin A | 618IU | 12% |
| Calcium | 19mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
14 reviews
Excellent
Other Recipes
You'll Also Love
