American buttercream uses powdered sugar while European uses egg yolks—this temperature difference creates completely opposite textures.
Favorite Chocolate Buttercream
Indulge in the ultimate chocolate buttercream that will elevate your baking game! This luscious frosting is crafted with velvety cocoa powder and creamy butter, creating a dreamy texture that's perfect for swirling on cakes and cupcakes. With its rich flavor and easy-to-work-with consistency, you'll want to slather it on everything!
Prep
15
min
Cook
0
min
Serves
12
people
Level
beginner
📝 Ingredients
Serves 12🥛Dairy & Eggs(2)
- 3 Tablespoons (45ml) heavy cream or milk, at room temperature (45 ml)
- 1 cup (16 Tbsp; 226g) unsalted butter, softened to room temperature (227 g)
🫙Pantry Staples(3)
- 1/2 cup (41g) unsweetened natural or dutch-process cocoa powder (120 ml)
- 3 and 1/2 cups (420g) confectioners’ sugar (700 g)
- 2 teaspoons pure vanilla extract (10 ml)
🧂Spices & Seasonings(1)
- 1/8 teaspoon salt (0.62 ml)
👨🍳 Instructions
- 1
With a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter on medium speed until creamy, about 2 minutes.
- 2
Add confectioners’ sugar, cocoa powder, heavy cream, salt, and vanilla extract. Beat on low speed for 30 seconds, then increase to high speed and beat for 1 full minute.
- 3
Add 1/4 cup more confectioners’ sugar or cocoa powder if frosting is too thin or another Tablespoon of cream if frosting is too thick.
- 4
Taste. Beat in another pinch of salt if desired.
- 5
Use immediately or cover tightly and store for up to 1 week in the refrigerator or up to 3 months in the freezer. After freezing, thaw in the refrigerator then beat the frosting on medium speed for a few seconds so it’s creamy again.
💡 Pro Tips
- ✓Beat butter at exactly medium speed (setting 4-6 on most mixers) for the full 2 minutes because overbeating incorporates too much air, creating a grainy texture that won't smooth out.techniqueMedium speed for 2 minutes
- ✓Use butter at 65-68°F (slightly cool room temperature) so it holds structure while whipping—too warm butter creates a greasy, separated buttercream that won't pipe cleanly.ingredient65-68°F
- ✓Sift cocoa powder before adding to prevent lumps because cocoa particles clump together and won't break down during mixing, leaving bitter pockets in your frosting.technique
- ✓Add heavy cream at room temperature rather than cold because cold dairy can cause the butter to seize and create a curdled appearance that requires re-warming to fix.ingredient
- ✓When adjusting consistency, add powdered ingredients 1 tablespoon at a time and liquids 1 teaspoon at a time because buttercream consistency changes dramatically with small additions.technique1 tbsp dry / 1 tsp liquid
Share this recipe
Prep
15
min
Cook
0
min
Serves
12
people
Level
beginner
Share this recipe
American buttercream uses powdered sugar while European uses egg yolks—this temperature difference creates completely opposite textures.
Favorite Chocolate Buttercream
Indulge in the ultimate chocolate buttercream that will elevate your baking game! This luscious frosting is crafted with velvety cocoa powder and creamy butter, creating a dreamy texture that's perfect for swirling on cakes and cupcakes. With its rich flavor and easy-to-work-with consistency, you'll want to slather it on everything!
📝 Ingredients
Serves 12🥛Dairy & Eggs(2)
- 3 Tablespoons (45ml) heavy cream or milk, at room temperature (45 ml)
- 1 cup (16 Tbsp; 226g) unsalted butter, softened to room temperature (227 g)
🫙Pantry Staples(3)
- 1/2 cup (41g) unsweetened natural or dutch-process cocoa powder (120 ml)
- 3 and 1/2 cups (420g) confectioners’ sugar (700 g)
- 2 teaspoons pure vanilla extract (10 ml)
🧂Spices & Seasonings(1)
- 1/8 teaspoon salt (0.62 ml)
👨🍳 Instructions
- 1
With a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter on medium speed until creamy, about 2 minutes.
- 2
Add confectioners’ sugar, cocoa powder, heavy cream, salt, and vanilla extract. Beat on low speed for 30 seconds, then increase to high speed and beat for 1 full minute.
- 3
Add 1/4 cup more confectioners’ sugar or cocoa powder if frosting is too thin or another Tablespoon of cream if frosting is too thick.
- 4
Taste. Beat in another pinch of salt if desired.
- 5
Use immediately or cover tightly and store for up to 1 week in the refrigerator or up to 3 months in the freezer. After freezing, thaw in the refrigerator then beat the frosting on medium speed for a few seconds so it’s creamy again.
💡 Pro Tips
- ✓Beat butter at exactly medium speed (setting 4-6 on most mixers) for the full 2 minutes because overbeating incorporates too much air, creating a grainy texture that won't smooth out.techniqueMedium speed for 2 minutes
- ✓Use butter at 65-68°F (slightly cool room temperature) so it holds structure while whipping—too warm butter creates a greasy, separated buttercream that won't pipe cleanly.ingredient65-68°F
- ✓Sift cocoa powder before adding to prevent lumps because cocoa particles clump together and won't break down during mixing, leaving bitter pockets in your frosting.technique
- ✓Add heavy cream at room temperature rather than cold because cold dairy can cause the butter to seize and create a curdled appearance that requires re-warming to fix.ingredient
- ✓When adjusting consistency, add powdered ingredients 1 tablespoon at a time and liquids 1 teaspoon at a time because buttercream consistency changes dramatically with small additions.technique1 tbsp dry / 1 tsp liquid