This chocolate buttercream frosting is rich, creamy, silky, and so versatile. Made with just a handful of ingredients, it's a quick and easy frosting you can use on all kinds of desserts or even as a fun dessert dip.
Quick Look: Chocolate Buttercream Frosting
- ⏱ Prep Time: 10 minutes
- ⏳ Total Time: 10 minutes
- 🍲 Serving: 24 cupcakes or 1 small cake
- ⚡ Calories: 152 calories per cupcake
- 🍂 Flavor Profile: deep, rich chocolate flavor balanced by sweet, buttery notes
- 👌 Difficulty: Easy, the perfect frosting for any chocolate lover
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Buttercream is perhaps the most iconic frosting in the world. It's used in and on everything from cupcakes to donuts. I love using it with all kinds of cake and cupcake recipes, but I especially love it on my Chocolate Banana Sheet Cake.
This delicious frosting is a cocoa-licious twist on the classic. I combined buttercream frosting with OliveNation 22/24 Fat Dutched Cocoa Powder to create a rich, creamy buttercream frosting filled with deep, decadent chocolate flavor.
Jump to:
- Quick Look: Chocolate Buttercream Frosting
- Why You'll Love This Chocolate Buttercream Frosting Recipe
- Ingredients
- Flavor Variations and Substitutions
- How to Make Chocolate Buttercream Frosting
- Expert Tips
- What to Use with Chocolate Buttercream Frosting
- More Frosting Recipes
- Chocolate Buttercream Frosting FAQ's
- More Delicious Desserts
- 📖 Recipe
- 💬 Comments
Why You'll Love This Chocolate Buttercream Frosting Recipe
- Limited Ingredients: This frosting only uses a few simple pantry staples you most likely have in your kitchen right now.
- Easy: It only takes a few minutes of mixing to make this chocolate buttercream.
- Rich Flavor: The Dutch cocoa creates an incredibly deep, smooth chocolate flavor.
- Ultra Creamy: Heavy cream, powdered sugar, and cocoa create an incredibly creamy frosting that's so thick and rich.
Ingredients
See the recipe card at the end of the post for a full list of ingredients and their exact quantities.
It only takes a handful of pantry staples to make this recipe, and almost everyone has them in their kitchen. Anything you might not have can be found at any grocery store.
- Cocoa Powder: I prefer using OliveNation 22/24 Fat Dutched Cocoa Powder (use code: NK15 for 15% off) for its deep, rich, smooth chocolate flavor.
- Vanilla Extract: Singing Dog Vanilla is my vanilla extract of choice for its quality, purity, and deep vanilla flavor.
- Butter: You can't have buttercream frosting without butter!
- Powdered Sugar: Powdered sugar gives the frosting body and its signature sweetness.
Flavor Variations and Substitutions
- You can make this frosting dairy-free by using dairy-free butter and dairy-free heavy cream or almond milk.
- Omit the cocoa for classic buttercream frosting.
- Use different cocoa intensities to change the flavor of the frosting.
How to Make Chocolate Buttercream Frosting
1: Cream the butter on high in a large mixing bowl or stand mixer with the paddle attachment for about 90 seconds until creamy.
2: Add the vanilla extract and salt and mix on low speed until just combined.
3: Gradually add the powdered sugar, mixing on low until combined.
4: Add 2 tablespoons of heavy cream and mix until combined.
5: Add both cocoa powders and mix on low. Then, increase to medium and continue mixing until combined.
6: Add 2 more tablespoons of heavy cream and mix for 2 minutes or until you reach your desired consistency. Adjust with more cream to thin out the frosting if necessary.
Expert Tips
- Fully soften your butter to create the richest, creamiest frosting and prevent little bits of raw butter in the frosting.
- Begin beating your frosting on low when you add the dry ingredients before ramping up the speed to avoid a big mess!
- Add extra heavy cream slowly while adjusting the frosting to ensure you don't accidentally thin it out too much.
- Sift your powdered sugar to avoid a grainy texture.
What to Use with Chocolate Buttercream Frosting
This rich, decadent chocolate frosting is perfect on cakes or cupcakes, as a filling, or as a fun dip for your favorite sweet items like cookies, wafers, or scones.
More Frosting Recipes
If you think this chocolate buttercream frosting looks good, I encourage you to try my other delicious frosting recipes.
Chocolate Buttercream Frosting FAQ's
Buttercream frosting can take on a grainy texture if too much powdered sugar or too little cream is added to it. In addition, if the powdered sugar isn't sifted, it could make the frosting grainy.
Yes, you can. Overwhipping buttercream will cause it to become chunky and curdled by incorporating too much air into the frosting, causing it to separate.
To fix overwhipped buttercream frosting, add 1 tablespoon of heavy cream and mix by hand to smooth it out.
Of course, you can frost your cakes and cupcakes with it. You can also use it as a frosting for cookies, as a filling for sandwich cookies, cupcakes, or donuts, or use it as a dessert dip.
Yes, this chocolate buttercream frosting is gluten free as the ingredients are all naturally gluten free. Just always make sure to check your labels.
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📖 Recipe
Chocolate Buttercream Frosting
Ingredients
- 3 ½ cups powdered sugar
- ½ cup OliveNation 22/24 fat Dutched cocoa powder
- 1 tablespoon dark cocoa powder
- 2 sticks butter room temperature
- 2 teaspoon Singing Dog Vanilla extract
- ⅛ teaspoon salt
- 5 tbsp heavy cream
Instructions
- Cream the butter on high in a large mixing bowl or stand mixer with the paddle attachment for about 90 seconds until creamy.
- Add the vanilla extract and salt and mix on low speed until just combined.
- Gradually add the powdered sugar, mixing on low until combined.
- Add 2 tablespoons of heavy cream and mix until combined.
- Add both cocoa powders and mix on low. Then, increase to medium and continue mixing until combined.
- Add 2 more tablespoons of heavy cream and mix for 2 minutes or until you reach your desired consistency. Adjust with more cream to thin out the frosting if necessary.
- This recipe will frost 24 cupcakes, a double 8-inch cake or 9x13 cake. For 12 cupcakes or a cheesecake, cut the recipe in half.
Notes
- Store for up to 3 days at room temperature in an airtight container.
- Refrigerate for up to a week in an airtight container.
- Freeze for up to 3 months in an airtight container. Defrost in the refrigerator overnight.
- Whip the frosting again before using it.
- Your butter should be fully softened but not warm for the best frosting results.
- Sifting your powdered sugar ensures even mixing and a smooth texture.
- Adjust your frosting with very, VERY small amounts of heavy cream. You can always add more, but you can never remove it.
Elizabeth says
This chocolate buttercream frosting is so rich and creamy. I used it for cupcakes this weekend and my family loved the flavor.
Amy says
My family loved this recipe for chocolate buttercream. I used it on my sons birthday cake for a double chocolate birthday cake and it was a hit!
Swathi says
Chocolate buttercream frosting looks delicious I have made it for my cake so good.
Krystle says
The double cocoa powders take it over the top. The best chocolate frosting I've ever tasted.
CpjJwWHV says
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Oscar says
This Chocolate Buttercream Frosting is a versatile delight for any dessert lover. Rich, creamy, and silky, it’s made with just a few simple ingredients, making it quick and easy to prepare. Perfect for frosting cakes, cupcakes, or even as a fun dip, it adds a luscious chocolatey touch to any sweet treat.
Anonymous says
This worked exactly as written, thanks!
Anonymous says
My family loved this!