Chocolate Buttercream Frosting Recipe is my all-time favorite frosting! It’s deeply chocolatey, rich, and has the best creamy texture.
Author’s Notes
Proof I’ve Always Been a Frosting Girl
And this chocolate buttercream frosting recipe is IT.
My mom made homemade frosting every once in a while growing up, but there was almost always a jar of store-bought frosting sitting in the pantry.
And the one I always reached for? Chocolate. My sister and I would crack open a jar and sandwich it between two graham crackers for the ultimate after-school treat. I loved it so much that I even added it to my very first cookbook. Yep, my third-grade cookbook. 😂
We had a school assignment where a company actually printed real books, and instead of writing a normal story, I wrote a cookbook. It included true culinary gems like frosting graham crackers…and sprinkle bread, which was just buttered toast covered in sprinkles.
Thankfully, my recipes have come a long way since then. These days, I honestly can’t even stomach jarred frosting. But I tell you all this to say: I know frosting. And this chocolate buttercream frosting recipe is the best of the best.
I eat this straight from the stand mixer. Still no shame, haha.
Chocolate Buttercream Frosting Recipe Ingredients
| Ingredient | Tips & Swaps |
|---|---|
| Butter | Fully soften before mixing so the frosting turns smooth and fluffy with no lumps. Skip margarine and use good-quality butter for the best flavor. |
| Powdered sugar | Sift if lumpy to keep the frosting extra smooth and creamy. |
| Dutch-process cocoa | Use for deep, rich chocolate flavor. Natural cocoa will taste lighter and less rich/. |
| Heavy cream | Add gradually to control thickness. Less for piping and slightly more for spreading. |
| Vanilla & salt | A small amount boosts chocolate flavor and balances sweetness. Don’t skip the salt! |
How To Make My Chocolate Buttercream Frosting Recipe
- Cream Butter: Beat until smooth and fluffy, scraping the bowl as needed.
- Add Dry Ingredients: Mix in the dry ingredients on low until just combined and thick.
- Finish & Whip: Add remaining ingredients, then beat on high until light and creamy.
- Adjust Texture: Add a splash of cream if too thick or powdered sugar if too thin, then use right away.
How To Use Chocolate Buttercream Frosting Recipe (Besides Cake!)
- Graham Cracker Sandwiches: So simple, so good. I still stand by this one. 😉
- Melt as a Sauce: Warm it up and drizzle on brownies or ice cream.
- Cookie Sandwiches: Spread between chewy cookies for a next-level dessert.
- Dip for Snacks: Pretzels, Teddy Grahams, marshmallows…yes, yes, and YES!
- Frosted Donut Holes: Because why not?!
Tips
- For the smoothest results, use room-temperature butter, not melted or overly soft, in this chocolate buttercream frosting recipe.
- A stand mixer works best (with a whisk or paddle), but a hand mixer will also work
- Scrape the bowl often to ensure everything mixes evenly
Storage
Store chocolate buttercream frosting in an airtight container in the fridge for up to 1 week. Let it sit at room temperature for 30 to 60 minutes to soften, then re-whip until smooth before using.
More Chocolate Dessert Recipes:
Desserts
Edible Brownie Batter
Desserts
Chocolate Rice Krispie Treats
Desserts
Chocolate Cookies Recipe
Desserts
Chocolate Popcorn Recipe
Chocolate Buttercream Frosting Recipe
Video
Equipment
Ingredients
- 20 tablespoons unsalted butter room temperature
- 3 cups powdered sugar
- 3/4 cup Dutch process cocoa powder see note 1
- 3 to 5 tablespoons heavy cream
- 1 teaspoon vanilla extract
- 1/16 teaspoon salt
Instructions
- Using a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed for 2–3 minutes or until nice and creamy. Scrape down the sides of the bowl as needed.
- Add in the powdered sugar and cocoa powder. Mix on low until just incorporated. It will be very thick! Again, scrape down the sides. Add in the heavy cream, vanilla, and salt. Mix again on low until incorporated.
- Increase the speed to high and beat for 30–60 seconds until the frosting slightly lightens in color and becomes very creamy. If it’s too thin, add a bit more powdered sugar; if it’s too thick, mix in a little more heavy cream. Taste and adjust to your liking, adding a pinch of salt if it’s too sweet. Use immediately.
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
