Chocolate Buttercream Frosting

This homemade chocolate buttercream frosting is simple and classic. Perfectly creamy and full of rich chocolate flavor. Great for spreading or piping onto cakes and cupcakes.

Author Amber Brady

Prep Time 10

Total Time 10

Yields servings

Ingredients

1 cup (226 g) butter, (2 sticks) softened to room temperature
¼ tsp salt*
3-4 cups (360-480 g) powdered sugar
½ cup (40 g) cocoa powder
2 tsp vanilla extract
3-4 Tbsp heavy cream, (or milk**)

Instructions

With an electric mixer and the paddle attachment, beat the butter with the salt until creamy.
Whisk or sift the powdered sugar and cocoa powder together. (Sifting helps remove any lumps.) Add the powdered sugar mixture, 1 cup at a time, mixing completely before adding more. Repeat until all powdered sugar is added.
Add vanilla and mix until incorporated. Then add heavy cream 1 Tablespoon at a time, and mix at low speed, until the desired consistency is reached. (*Can mix at medium-high speed if using milk.)
Spread or pipe frosting onto cakes, cupcakes, or cookies.

Notes

YIELD: This recipe makes approximately 3 cups of frosting. Enough to cover a 13x9-inch sheet cake, two-layer, 8-inch round cake, OR pipe onto 12-18 cupcakes, depending on how much is piped on top. If frosting is spread on top of cupcakes with a knife or spatula, it should be enough for 24 cupcakes.

*Adjust or omit salt, as needed, if using salted butter.

**Milk (preferably whole) or half & half can be used in place of heavy cream. As always, add in small increments.

***Use the smaller amounts of powdered sugar and cream for a less sweet frosting.

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