I used to think you needed to beat Chocolate Buttercream Frosting for a long time at the very end so that it would turn out LIGHT and FLUFFY. But I’ve had a serious change of heart, texture-wise. From now on, I will be making chocolate buttercream with a new method that focuses on getting a more sophisticated result: smooth and CREAMY. This icing recipe is my new forever favorite!
Table of Contents
- The rabbit hole
- Chocolate buttercream of the gods
- Here’s why it’s the literal best
- Chocolate buttercream recipe ingredients
- How to make chocolate buttercream frosting
- Cakes to make with easy chocolate buttercream
- Cupcakes to make with chocolate buttercream
- Cookies to go with this frosting
- What else? What to do with leftover chocolate buttercream
- How to store leftover chocolate frosting
- Can you freeze easy chocolate buttercream frosting?
- Homemade chocolate buttercream frosting FAQs
- Spread the love with more frosting recipes
- Creamy Chocolate Buttercream Frosting Recipe
I was doing the kids’ laundry the other day and heard a clanking noise coming from the dryer. I opened it up and found 2 quarters, a Hot Wheels car, a belt, a mini flashlight (that still worked!!), and a chapstick floating around.
This wasn’t no rush job either; I hand placed every shirt and pair of shorts into the washing machine. I genuinely have no idea how it all got past, especially the belt?? These kids are magicians. Maybe they tossed random stuff in when I wasn’t looking, the little rascals, I honestly wouldn’t put it past them.
I suppose I should be grateful that there was nothing more nefarious in there. We just got back from camping over Labor Day weekend, and my kids were absolutely CAKED with dirt. The pockets I did remember to check were full of sticks and rocks and actual piles of sand, I’m not kidding. I’m lucky I didn’t find any snakes or insect “specimens.” I take back the magician comment, these kids are actually wild animals!
The rabbit hole
I hope you’re having a fun short week! I am just coming up out of the depths of chocolate frosting research. (See my big mess down there??) I was testing this recipe along with a sister recipe for Chocolate Fudge Frosting (coming soon!) which is the shinier, even richer version of today’s buttercream.
I also FINALLY perfected a recipe for chocolate cupcakes. I don’t like saying the quiet part out loud but…I’ve never loved cupcakes much 🙈 they are always too dry. They have to be, in order to be handheld (the level of moistness that I want in my cake usually means you need a plate and fork to eat it) but I think I’ve figured it out. But today, LET’S BUTTERCREAM.
Chocolate buttercream of the gods
Every time I want to make chocolate buttercream (which is all the time, actually), I head to my recipe for The Best Chocolate Cake I’ve Ever Had. I’ve tried many a cake before and since discovering that one, and none has beat it out. It’s just SO moist and flavorful.
It includes a classic chocolate buttercream recipe that I developed over 10 years ago, with cocoa as the only chocolate component, and with instructions to beat the powdered sugar into the butter for a long time at the end to create that light, fluffy texture.
It’s good, my friends. Reeeally good. So, why do we need today’s new recipe?
Simple put: it’s better. It’s chocolate-ier (that’s a word). It’s richer. It’s smoother. And above all, It’s CREAMIER.
I discovered this method after my friend Tevi told me about it. She said that beating the frosting too much at the end gives it that ultra fluffy, puffy texture. This method has plenty of beating (more than usual, even!) but it all happens before the powdered sugar is added. Once the powdered sugar is added, we beat on LOW until just combined.
This leaves you with a slightly different texture that I am IN LOVE with; not as airy and cloud-like. It still looks and tastes like buttercream, just creamier and richer.
Here’s why it’s the literal best
- we are using REAL melted dark chocolate 🤩
- We are also using cocoa powder, which is no second class scrub, folks. Cocoa powder has an even deeper flavor and depth than melted chocolate. A chocolate bar is competing with it’s own additional ingredients like fat and milk, which makes the actual chocolate flavor more diluted. Cocoa is straight up.
- TEXTURE. Such an amazing texture and consistency for this frosting; hopefully the photos convey a tiny bit of that. It is not overly fluffy and cloud-like. It’s creamy and smooth and rich.
- It has more chocolate than the average buttercream frosting. Just a higher ratio. So you get that DEEP chocolate flavor, without it being overwhelming. It’s the perfect balance!
- It’s perfect for piping and holds it’s shape beautifully!
Chocolate buttercream recipe ingredients
This simple list is just a quick overview. Full recipe with measurements and instructions are in the recipe card at the bottom of the post!
- 60% dark chocolate
- butter
- heavy cream
- vanilla
- kosher salt
- powdered sugar
- cocoa powder
How to make chocolate buttercream frosting
Get started by melting your chocolate in a bowl in the micro. No need to fuss with a pot on the stove (unless you don’t have a microwave!! I have a friend who doesn’t have one, and I have endless questions every time it comes up. Howwww 😂) Don’t overdo it, stop heating when you still have a few lumps of chocolate, then stir until it’s smooth. You don’t want to scorch it! Set this aside a hot minute.
Make sure you start out with SOFT butter. You should be able to easily press your fingers into it, like this. See notes on the recipe for tips on how to soften butter in the microwave. (See? So many questions. Jen, how do you soften butter when you need frosting RIGHT NOW but forgot to set out your butter??)
This is our first beating. This poor butter didn’t even do anything wrong. Take out all your anger on it. At least 2 or 3 minutes! Scrape down those sides! Then add in a bit of cream to the mixture:
And beat AGAIN, yes, for a long time. We want to make sure all that cream gets whipped and airy! Add the vanilla and salt and beat again.
Then, add in the chocolate, make sure it’s not too hot. You don’t want to melt the butter!
Beat the chocolate in for a few minutes, make sure it’s all incorporated.
Then, take 2 minutes to sift your powdered sugar and cocoa. These are two ingredients that are almost always a little clumpy, so do yourself a favor and don’t skip this step, if you’re committed to smooth and creamy buttercream with no lumps. YOU’RE COMMITTED RIGHT??
Add it in 2 or 3 additions, and beat on LOW this time. Don’t overdo it! This is where the magic happens! Usually at this point when I’m making buttercream I turn the mixer on high and walk away for a couple minutes. Not this time! We want it smooth and creamy, not light and fluffy.
Just look at this beauty. Isn’t she something? Ready for a chocolate cupcake! Recipe coming next week!
Cakes to make with easy chocolate buttercream
These are the classics:
- Yellow Brown Sugar Cake Recipe. Did your mom make you a yellow cake with chocolate frosting every year for your birthday? This is THE ONE. Make this cake, add today’s frosting. HEAVEN.
- The Best Chocolate Cake I’ve Ever Had Chocolate on chocolate. It’s what I will be making for my own birthday here in a couple weeks! There is a frosting recipe on the cake post, make today’s recipe instead, it’s even better.
- The Best Homemade White Cake from Scratch. White cake. Chocolate frosting. It doesn’t get any more classic than that! This is one of my favorite cakes of all time.
- Easy Banana Sheet Cake. Banana and chocolate are like peanut butter and jelly. So good.
- Check out all my Cake Recipes on the blog for even more ideas!
Cupcakes to make with chocolate buttercream
The mini cake! Try using today’s buttercream to top these amazing cream cheese filled Black Bottom Cupcakes or some Vanilla Chocolate Chip Cupcakes (swap out the cookie dough frosting). Also, coming soon, the perfect Chocolate Cupcakes! I don’t have a lot of cupcake recipes on my blog because…sh, I don’t like them usually. But I’ve found the PERFECT chocolate cupcake and I’m super duper excited to share!!
Cookies to go with this frosting
A dollop of chocolate frosting on top of a cookie, or put between two cookies to make a sandwich… HEAVEN! Try it out on:
- Sugar Cookies are a classic with buttercream frosting
- Chocolate Sugar Cookies would be incredible with chocolate frosting
- My All-Time-Favorite Shortbread Cookies are delicate treasures that would be SO good with some chocolate buttercream
- Peanut Butter Oatmeal Cookies These are soooo good sandwiched with peanut butter frosting, but would be equally amazing with chocolate
- Double Chocolate Chip Cookies! Are you a death by chocolate kind of person? Definitely smash these up.
- Check out the nearly 100 Cookie Recipes on my blog for more ideas!
What else? What to do with leftover chocolate buttercream
Give me more. The possibilites are endless! I have SO many different ideas for using chocolate buttercream!
- eat it straight off a spoon, a finger, or a spatula (like the heathen I am)
- have you even lived if you haven’t slapped chocolate frosting between two graham crackers to make a sandwich? (True story, I have a friend whose dad eats a chocolate frosting graham cracker sandwich every.single.day and has for YEARS!)
- try it on top of (or as a dip for) any other store bought crackers, cookies, or even some breads (chocolate frosting croissants, anyone?!)
- dip strawberries or other fruit into it
- make breakfast super decadent and add a dollop to Pancakes, Waffles, or French Toast
How to store leftover chocolate frosting
Buttercream frosting keeps very well on the counter for several days! In fact, baked goods (and frosting) stored in the fridge tend to dry out faster than they do at room temperature due to that cold, forced air so plan to keep it out.
Carefully add plastic wrap over the top of the pan to cover your frosting topped goodies (or if you have a pan with an airtight lid you can just use that). Leftover frosting by itself does best transferred to a ziplock bag. Remove as much air as possible and seal the bag. Then you can just snip the end and pipe it right on!
Can you freeze easy chocolate buttercream frosting?
If you have extra frosting you won’t use in the next day or two, you can definitely freeze it! Add it to a freezer ziplock bag, get out the air, and seal. Smooth it out till it’s flat, then store in the freezer for 2-3 months. To use, let it thaw in the refrigerator overnight to use the next day, or set it out on the counter a few hours until it’s soft. You can use an electric mixer to refluff the frosting if it has separated.
Homemade chocolate buttercream frosting FAQs
A chocolate buttercream frosting is thicker, fluffier, and creamier than an icing, and the topping you’ll find in layer cakes and for piping. Chocolate icing is thinner and most often something that gets poured over a treat and then hardens into a glaze.
Use both! Melted chocolate adds a richness and creaminess you can’t get from cocoa powder alone, but the cocoa powder allows you to add more chocolate without compromising the structure of the frosting.
Spread the love with more frosting recipes
There is a frosting for just about every flavor you want, and I’m here for it. Check out some of these amazing frosting options!
- The BEST Buttercream Sugar Cookie Frosting Recipe >> not just for sugar cookies, this is my go-to buttercream recipe for cakes and cupcakes too!
- Best Recipe for Cream Cheese Frosting >> a classic recipe that goes with just about every flavor, NEW VERSION coming soon!
- Maple Frosting Recipe with Pecans >> this is basically fall bottled up in a frosting. Try it on all things apple and pumpkin!
- Whipped Honey Butter Frosting >> um, yes please! I love how unique this honey flavored frosting is
- Royal Icing Recipe for Beginners >> not for cakes, but an icing that makes decorating cookies SO fun
- Cream Cheese Frosting that Has the Texture of Whipped Cream >> COMING SOON!
- Easy Homemade Fondant from Sugar Geek Recipes
- Orange Glaze from Three Olives Branch
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Creamy Chocolate Buttercream Frosting
Ingredients
- 4 ounces 60% dark chocolate, melted and cooled (I like Ghirardelli)
- 1 and 1/2 cups butter*, this is 3 sticks
- 1/4 cup heavy cream**
- 1 tablespoon vanilla extract, high quality!
- 1/4 teaspoon kosher salt, use just a pinch if you only have table salt
- 3 cups powdered sugar, sifted
- 3/4 cup cocoa powder, sifted
Instructions
- Soften your butter.*** Leave 1 and 1/2 cups butter (3 sticks) out at room temperature for at least an hour, until it is soft enough that you can easily press your finger into it. See notes for softening in the microwave!
- Melt chocolate and cool. In a small bowl, break up a 4-ounce bar**** of 60% dark chocolate. Melt in the microwave in 20 second intervals, stirring every time. Once the chocolate is not quite melted, meaning it's heading in that direction but there are still some lumps, stop microwaving. Stir until all the lumps are smoothed out. Set the chocolate aside to cool a bit.
- Beat the butter. In a large bowl or stand mixer, beat 1 and 1/2 cups of very soft butter on medium speed for 3 minutes. Scrape down the sides after 1 minute. This step is super important to whip air into the butter! And to make sure the butter is consistently soft and ready to absorb the sugar.
- Add cream.** Beat in 1/4 cup cream until smooth, scraping down the sides. Beat on medium speed for 1 minute.
- Add vanilla and salt. Add 1 tablespoon vanilla and 1/4 teaspoon kosher salt. Beat on medium speed for another 2 minutes, scraping the sides.
- Add the melted chocolate that has cooled slightly. Beat well, scraping the sides, until incorporated. Continue beating for 2 minutes on medium speed, until it is smooth and creamy.
- Sift. In a medium bowl, use a strainer to sift together 3 cups powdered sugar with 3/4 cup cocoa powder.
- Add the sugar and cocoa. Add the sifted powdered sugar and cocoa in 2 additions, beating on LOW each time. Scrape the sides as best you can. At this point, only beat on LOW speed just until the sugar and cocoa is incorporated. Do not beat more than necessary. You do not want to whip in air! We want to keep this frosting smooth, creamy, and glossy.
- This is a generous amount of frosting for a 2 layer cake, and a sufficient amount of frosting for a 3 layer cake. (Using 8-inch cake pans.) This amount will generously frost 24 cupcakes, and not so generously frost 36 cupcakes. I love being generous, so the nutrition facts are set for 24 servings.
- Storage: Buttercream frosting keeps very well on the counter for several days! Keep cupcakes in a tupperware, cakes under a cake dome, or you can carefully cover it with plastic wrap. If you have a bowl of frosting leftover, store it covered in the fridge. Let soften for an hour on the counter, then beat with a mixer before serving.
- Freezing. Add frosting to a freezer ziplock bag, get out the air, and seal. Smooth it out till it's flat, then store in the freezer for 2-3 months. To use, simply set it in the refrigerator overnight to use the next day or set it out on the counter a few hours until it's soft. Use a hand mixer to refluff the frosting before serving.
I’m definitely not a fan of over mixing chocolate buttercream. It always seems to whip out some of the fudgy chocolate flavor. This recipe is incredibly close to what I do for my choc buttercream truffles, just different ratios. Definitely a winner!