This Chocolate Buttercream Frosting Recipe is rich, smooth, and full of deep chocolate flavor. It’s an indulgent American-style frosting that’s perfect for topping any dessert.

Chocolate Buttercream Frosting Recipe in a bowl with a butter knife scooping some out.
chelsea

author’s note

Chocolate Buttercream You’ll Want to Eat by the Spoon!

I’ve made a lot of chocolate frostings over the years, but none of them were quite it. Too sweet, not chocolatey enough, weird texture. So one day I pulled out all my favorite ingredients, turned on my mixer, and just started testing. I swapped out regular cocoa for Dutch-process, played with the sugar to butter ratio, and added cream until it was the smooth, rich frosting I was dreaming about.

When I tasted that final version, I literally stood there with the spatula thinking, Yep, this is the one. I’ve been using it ever since, on cakes, cookies, brownies, graham crackers… and definitely by the spoonful.

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Cocoa powder used in this frosting to help the reader know which one to buy.

Chocolate Buttercream Frosting Recipe Ingredients

IngredientTip or Swap
Dutch-process cocoa powderFor bold flavor, use something like Hershey’s® Special Dark.
Real butterSkip the margarine—flavor matters.
Powdered sugarSift it for extra creamy results.
Heavy creamMakes it smoother than milk.
Sea salt & vanillaBalances and boosts the chocolate flavor.

Quick Tip

Frosting quantities can vary depending on the exact ingredients used. If you find the Chocolate Buttercream too thick, add a dash more of heavy cream. Not thick enough? A touch more powdered sugar. These two ingredients can be played with a bit until the frosting reaches your perfect consistency.

How To Make Chocolate Buttercream Frosting Recipe

  1. Start with room temp butter: Not melted, just soft enough to mix easily.
  2. Cream the butter: Beat until smooth and fluffy.
  3. Add dry ingredients: Slowly mix in cocoa powder and powdered sugar.
  4. Add liquids: Pour in cream, vanilla, and a pinch of salt.
  5. Whip it good: Mix on high speed until light and creamy.
Butter being beat then powdered sugar and cocoa powder being beat in for this Chocolate Buttercream Frosting Recipe.

How To Use It (Besides Cake)

  • Graham Cracker Sandwiches: So simple, so good.
  • Melt as a Sauce: Warm it up and drizzle on brownies or ice cream.
  • Cookie Sandwiches: Spread between chewy cookies for next-level dessert.
  • Dip for Snacks: Pretzels, Teddy Grahams, marshmallows—yes, yes, and yes.
  • Frosted Donut Holes: Because why not?

Tips

  • Use room-temperature butter (not melted or softened) for smooth, even frosting
  • Let butter sit out for an hour or use a quick hack to bring it to temp faster
  • Stand mixer works best with a whisk or paddle, but a hand mixer also works
  • Scrape the bowl often to ensure everything mixes evenly
the heavy cream, vanilla, and salt added to the frosting.

Storage

Store: Keep frosting in an airtight container in the fridge for up to 1 week. Let it sit at room temp for 30–60 minutes, then re-whip before using.

Freeze: Freeze in a sealed container or zip-top bag for up to 2 months. Thaw in the fridge overnight, bring to room temp, and re-whip until smooth.

More Chocolate Dessert Recipes:

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5 from 1 vote
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Chocolate Buttercream Frosting Recipe

By Chelsea Lords
This Chocolate Buttercream Frosting Recipe is rich, smooth, and indulgent, the perfect topping for a wide variety of desserts!
Prep Time: 20 minutes
Set out butter in advance to come to room temperature: 1 hour
Total Time: 20 minutes
Servings: 3 cups

Video

Equipment

Ingredients

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.
Final step! Please let us know how it was by leaving a review.

Recipe Notes

Note 1: For the best chocolate flavor, use Dutch-process cocoa powder like Hershey’s Special Dark.
Storage: Store in an airtight container in the fridge for up to 1 week. Let it sit at room temperature for 30–60 minutes to soften before using.

Nutrition

Serving: 1serving | Calories: 1252kcal | Carbohydrates: 271g | Protein: 12g | Fat: 30g | Saturated Fat: 18g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 63mg | Sodium: 74mg | Potassium: 924mg | Fiber: 20g | Sugar: 233g | Vitamin A: 713IU | Vitamin C: 1mg | Calcium: 93mg | Iron: 8mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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Meet Chelsea

Hello, and welcome to Chelsea’s Messy Apron! I’m Chelsea, the recipe developer, food photographer, and writer behind the site. I’m passionate about creating simple, reliable, and delicious recipes that anyone can make.

Thanks for stopping by—I hope you find something delicious to make!

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4 Comments

  1. Denis Anderson says:

    I am pleased with every recipe I have tried. Keep up the good work.

    Reply
    1. Chelsea says:

      Thanks so much Denis!

      Reply
  2. Grace says:

    5 stars
    I have used this recipe and it’s the best so far. Thank you

    Reply
    1. Chelsea says:

      Yay! I am so happy to hear this! Thanks Grace! 🙂

      Reply