Chocolate Buttercream Frosting
Everyone needs a classic homemade chocolate buttercream frosting recipe in their recipe box. One that is delicious, creamy, smooth, able to be piped on cakes and cupcakes. The key is to use a good quality cocoa powder and beat frosting for at least 6 minutes, usually 7 to 8 minutes. The longer you beat, the fluffier it is and the smoother it is.
Servings 3 Cups
Ingredients
- 1 cup butter softened
- 1/2 teaspoon salt
- 2 teaspoons vanilla extract
- 3 1/2 cups powdered sugar
- 1/2 cup unsweetened cocoa powder
- 4 tablespoons heavy whipping cream
Instructions
- In a stand mixer with the beater blade, beat the butter for 1-2 minutes until it is smooth, creamy and nearly white in appearance.
- Add in the salt and vanilla. Mix until incorporated.
- With the mixer on low speed, slowly add in the powdered sugar and cocoa powder.
- Add the heavy cream, a tablespoon at a time, mixing slowly until it is the consistency that you'd like.
- Beat for 1 minute on medium speed until smooth and creamy
Notes
Soften the butter, but don’t melt it. If the butter is melted, it will change the texture of the frosting.
Whip the butter until it is almost white in appearance before adding the other ingredients.
Use heavy cream (rather than milk) for the creamiest, richest frosting. The thick heavy cream also helps you to not accidentally make the frosting too runny.
Add the cream 1 tablespoon at a time until you’ve achieved the desired texture.
Use regular cocoa powder, but if you'd like deeper, darker flavor, use special dark cocoa powder.
To Make ahead of time: Frosting can be made 2-3 days in advance. Cover tightly or store in an airtight container and transfer to refrigerator. When you’re ready to use it, remove from the refrigerator, bring to room temperature, and mix well before frosting cakes/cupcakes.
How to freeze the frosting: Frosting will also freeze well for 2-3 months in a freezer bag/container. Thaw overnight in the refrigerator, then bring to room temperature and mix well before frosting cakes/cupcakes.
Whip the butter until it is almost white in appearance before adding the other ingredients.
Use heavy cream (rather than milk) for the creamiest, richest frosting. The thick heavy cream also helps you to not accidentally make the frosting too runny.
Add the cream 1 tablespoon at a time until you’ve achieved the desired texture.
Use regular cocoa powder, but if you'd like deeper, darker flavor, use special dark cocoa powder.
To Make ahead of time: Frosting can be made 2-3 days in advance. Cover tightly or store in an airtight container and transfer to refrigerator. When you’re ready to use it, remove from the refrigerator, bring to room temperature, and mix well before frosting cakes/cupcakes.
How to freeze the frosting: Frosting will also freeze well for 2-3 months in a freezer bag/container. Thaw overnight in the refrigerator, then bring to room temperature and mix well before frosting cakes/cupcakes.