Chocolate Buttercream Frosting Recipe Easy Homemade Frosting for Cakes
A rich, creamy, and easy-to-make chocolate buttercream frosting perfect for cakes. This recipe delivers a smooth, spreadable texture with a balanced chocolate flavor that enhances any dessert.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: About 3 cups frosting (approximately 12 servings, 2 tablespoons each) 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 1 cup (227 grams) unsalted butter, softened
- 3 to 4 cups (360–480 grams) powdered sugar, sifted
- 3/4 cup (75 grams) unsweetened cocoa powder
- 2 to 4 tablespoons (30–60 ml) heavy cream or whole milk
- 1 teaspoon pure vanilla extract
- A pinch of salt
- Optional: 1/2 teaspoon instant espresso powder
Instructions
- Let 1 cup (227 g) of unsalted butter sit at room temperature until soft but not melted, about 30 minutes.
- Sift 3 to 4 cups (360-480 g) powdered sugar and 3/4 cup (75 g) unsweetened cocoa powder together into a bowl.
- Using an electric mixer on medium speed, beat the softened butter for about 2-3 minutes until light and fluffy.
- Reduce mixer speed to low and gradually add the sifted sugar and cocoa mixture, about 1/2 cup at a time, beating well after each addition and scraping down the sides as needed.
- Add 1 teaspoon pure vanilla extract and a pinch of salt. If desired, add 1/2 teaspoon instant espresso powder. Beat until combined.
- Add 2 to 4 tablespoons (30-60 ml) of heavy cream or whole milk, one tablespoon at a time, beating on medium speed until the frosting is smooth and spreadable. Adjust thickness by adding more cream or powdered sugar as needed.
- Beat on high speed for 1-2 minutes to make the frosting extra fluffy and light.
- Spread immediately over cooled cakes or store in an airtight container in the fridge for up to a week. If chilled, let soften at room temperature and briefly re-whip before using.
Notes
Use softened butter at room temperature (65-70°F) for best texture. Sift powdered sugar and cocoa powder to avoid lumps. Add cream gradually to adjust consistency. For dairy-free version, substitute vegan butter and almond or oat milk. Store frosting in an airtight container in the fridge for up to one week; re-whip before use. Avoid frosting warm cakes to prevent melting.
Nutrition
- Serving Size: 2 tablespoons (30 gr
- Calories: 150180
- Sugar: 1518
- Sodium: 3050
- Fat: 1012
- Saturated Fat: 78
- Carbohydrates: 1518
- Fiber: 12
- Protein: 1
Keywords: chocolate buttercream frosting, homemade frosting, easy frosting recipe, cake frosting, chocolate frosting, buttercream, dessert topping