Easy Chocolate Buttercream Frosting Recipe

cupcake with chocolate buttercream frosting on top.

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Easy Chocolate Buttercream Frosting Recipe

This chocolate buttercream frosting is rich, creamy, and perfectly pipeable in just 10 minutes. Made with Dutch-processed cocoa and heavy cream for a smooth, fluffy finish that frosts 12 cupcakes generously.

Prep Time10

Total Time10

Course: Dessert

Cuisine: American

Servings: cups

Calories: 1432kcal

Author: Jennifer Fishkind

Ingredients

1 cup unsalted butter room temperature
3½ cups powdered sugar sifted (plus an additional ¼-½ cup, if needed, for thicker consistency)
½ cup dutch-processed unsweetened cocoa powder sifted (Ghirardelli brand used)
¼ teaspoon salt
1½ teaspoons vanilla extract
4 tablespoons heavy cream (plus an additional 1-3 teaspoons if needed to thin the frosting consistency for easy piping)

Instructions

To the bowl of a stand mixer, fitted with the paddle attachment, beat the butter on medium-high speed for 2-3 minutes or until light and fluffy.
1 cup unsalted butter
Add the powdered sugar, cocoa powder, salt, vanilla, and heavy cream. Mix on low speed just until all the dry ingredients have been absorbed, increase the speed to medium and beat for an additional 2-3 minutes or until light and fluffy. Be sure to stop and scrape the bowl and paddle 2-3 times during mixing to ensure all the ingredients are well incorporated. If needed, add additional ¼-½ cup powdered sugar to stiffen loose frosting, or 1-3 teaspoons additional heavy cream to loosen thicker frosting to achieve a pipable consistency.
3½ cups powdered sugar, ½ cup dutch-processed unsweetened cocoa powder, ¼ teaspoon salt, 1½ teaspoons vanilla extract, 4 tablespoons heavy cream
Transfer the frosting to a large piping bag, fitted with a decorative piping tip and pipe generous swirls of frosting to the tops of 12 standard cupcakes. Alternatively, you can use a small offset spatula to spread a thinner layer of frosting to 24 standard cupcakes.

Notes

Storage:

This frosting is best enjoyed at room temperature. If you have leftovers or are making it ahead of time, store it in an airtight container in the refrigerator for up to 10 days. When you're ready to use it, simply set it out on the counter and allow it to come fully to room temperature. Give it a quick re-whip with your mixer to restore that light, fluffy consistency before piping or spreading.

For longer storage, this frosting freezes beautifully for up to 3 months in a freezer-safe airtight container. When you're ready to use it, thaw it overnight in the refrigerator, let it come to room temperature on the counter, and re-whip before using.

Tips:

This recipe doubles easily to generously frost 24 standard cupcakes or fill and cover a 9-inch layer cake.
Dutch-processed unsweetened cocoa powder tends to produce a deeper, richer chocolate color and flavor. Natural unsweetened cocoa works too, but will usually result in a somewhat milder flavor and lighter brown color after whipping.
Half & Half or whole milk can replace the heavy cream, though you may need to adjust the amount added, and the final texture won't be quite as rich and creamy as it would be with heavy cream.
Make sure your butter is properly softened to room temperature, soft enough that you can gently press a fingertip in and leave a slight indentation. If it's too warm or soft, the frosting can turn out greasy and won't firm up to that smooth, pipeable consistency.

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