This Easy Chocolate Buttercream is the perfect chocolate frosting. It’s light and fluffy, rich, creamy, and perfect for any occasion.
I will admit it…..I am a chocolate lover! This is my favorite chocolate buttercream or chocolate frosting, whichever you prefer to call it.
It pairs beautifully with any chocolate cake like this classic Devil’s Food Cake.
Reasons to love this Chocolate Frosting
- It’s super easy to make
- Makes the perfect amount
- Rich in chocolate flavor, it’s almost fudge like
- Melts in your mouth
- I promise you will like it better than any store bought frosting!
BUTTER: Use unsalted or the frosting may become overly salty.
CONFECTIONERS’ SUGAR: Otherwise known as powdered sugar.
COCOA POWDER: You can use natural unsweetened or dutch process in this recipe.
HEAVY CREAM: I like to use heavy cream because it helps make the frosting light and fluffy. You can replace with half and half or whole milk but it may not be quite as fluffy.
SALT: Salt is very important in baking! It provides flavor and helps prevent the frosting from becoming overly sweet.
You will start by creaming the butter in a stand mixer until it becomes pale or light in color. You will need room temperature butter in order to achieve this.
Add the remaining ingredients and mix on low until most of the dry is combined. Then beat the frosting on high until it is light and fluffy. This will take about 3 minutes.
If your buttercream is too stiff then add a little extra cream a little at a time until you are happy with the consistency.
If your buttercream is too thin and won’t hold it’s shape beat in extra confectioners’ sugar.
What tastes best with this Easy Chocolate Buttercream?
- Yellow cake or cupcakes
- White cake or cupcakes
- Chocolate cake or cupcakes
- Banana cake or cupcakes
- Pumpkin cake or cupcakes
- Zucchini cake or cupcakes
Easy Chocolate Buttercream
- 1 cup (226g) unsalted butter, softened
- 3½ cups (375g) confectioners' sugar
- ¾ cup (65g) unsweetened cocoa powder (natural or dutch process)
- 2 teaspoons vanilla
- ¼ teaspoon salt
- 4-6 tablespoons heavy whipping cream
- In a stand mixer fitted with a paddle attachment beat the butter until pale in color. Add remaining ingredients and mix on low until combined then beat on high until light and fluffy (about 3 minutes). If the frosting seems too thin add a little confectioners' sugar. If it is too thick add a little more cream.
- Makes enough frosting for one 9×13 sheet cake, one double layer cake (no extra for decorating though), and 16 cupcakes. For 24 cupcakes and extra frosting for decorating make a 1.5 recipe.
- MAKE AHEAD: Frosting can be stored in the refrigerator for up to 1 week. Allow to come to room temperature before using. May need to whip briefly to make it light and fluffy again.
- FREEZER FRIENDLY: Press plastic wrap against the surface of the buttercream and seal tightly. Freeze for up to 3 months. Thaw in the refrigerator and allow to come to room temperature before using. May need to whip briefly to make it light and fluffy again.
- NUTRITION: Nutrition is for 1/16th of the recipe.