The BEST Chocolate Buttercream Frosting! Recipe

I perfected a Chocolate Buttercream Frosting Recipe with one surprising swap that gets bakery level results using simple pantry staples.

I’ve chased bakery chocolate frosting for years and finally landed what I call the Best Chocolate Buttercream Frosting. It looks glossy and pipes like a pro job, but it taste far from fake, more like a little bite of pastry shop magic.

I rely on real unsalted butter and deep unsweetened cocoa powder so the chocolate actually sings, and there are a couple of tiny tricks I swear by that make it come together. I won’t pretend I get it right every single time, I mess up way more than I should, but when it’s right it’s dangerously good.

Ingredients

• Rich in fat and calories, gives silky texture and flavor, little protein or fiber.
• Almost pure carbs, makes frosting sweet and smooth, no real nutrients.
• Adds chocolatey bitterness, provides fiber and antioxidants, low sugar.
• Boosts depth and silkiness, contains cocoa solids and added sugar.
• High fat for richness and spreadability, little protein or fiber.
• Tiny amount adds big aroma, almost no calories, mostly flavor.
• Just a pinch brightens sweetness and balances flavor, negligible nutrition.
• Optional for shine and smoothness, mostly sugars, prevents crystallization.

Ingredient Quantities

• 1 cup (2 sticks, 226 g) unsalted butter, softened
• 4 cups (480 g) powdered sugar (confectioners sugar), sifted
• 1/2 cup (45 g) unsweetened cocoa powder, sifted
• 4 oz (113 g) semisweet or bittersweet chocolate, chopped
• 1/4 to 1/3 cup (60-80 ml) heavy cream or whole milk
• 1 teaspoon pure vanilla extract
• 1/8 teaspoon fine sea salt, or just a pinch
• 1 tablespoon light corn syrup, optional for shine

How to Make this

1. Chop 4 oz (113 g) semisweet or bittersweet chocolate and melt it until smooth, either in a heatproof bowl over simmering water or in 20 to 30 second bursts in the microwave, stirring between, then let it cool slightly so it wont melt the butter.

2. Sift 4 cups (480 g) powdered sugar and 1/2 cup (45 g) unsweetened cocoa powder together into a large bowl to avoid lumps.

3. In a stand mixer fitted with the paddle attachment or with a hand mixer, beat 1 cup (2 sticks, 226 g) softened unsalted butter on medium-high until pale and fluffy, about 2 to 3 minutes, scraping the bowl once or twice.

4. Pour the slightly cooled melted chocolate into the butter and mix on low to combine, then raise speed to medium until evenly blended.

5. With the mixer on low add the sifted sugar and cocoa in 3 batches, scraping the bowl between additions so everything mixes evenly and you dont get powdered sugar clouds.

6. Add 1 teaspoon pure vanilla extract and 1/8 teaspoon fine sea salt (or a pinch), then pour in 1 tablespoon light corn syrup now if you want extra shine, and start with 1/4 cup (60 ml) heavy cream or whole milk for moisture.

7. Turn the mixer to medium-high and beat for 2 to 3 minutes until light, silky and spreadable; if the frosting is too stiff add more cream or milk a tablespoon at a time until you reach the right consistency, if too thin add a little more sifted powdered sugar.

8. Taste and adjust: add a tiny pinch more salt if too sweet, or a splash more vanilla for extra depth, then give it a final quick whip to make it fluffy.

9. Use immediately to frost cooled cakes or cupcakes. To firm the frosting chill it 15 to 30 minutes, to loosen chilled frosting let it sit at room temp for 20 minutes and rewhip for a minute.

10. Store leftovers in an airtight container in the fridge up to 5 days, rewhip before using; you can also freeze for up to 3 months, thaw overnight in the fridge and come to room temp then rewhip.

Equipment Needed

1. Heatproof bowl (or microwave safe bowl) for melting chocolate
2. Small saucepan for simmering water to make a double boiler
3. Large mixing bowl for the sifted sugar and cocoa
4. Fine mesh sieve or sifter to remove lumps
5. Stand mixer with paddle attachment or electric hand mixer
6. Rubber spatula for scraping the bowl and folding
7. Measuring cups and spoons plus a kitchen scale for accuracy
8. Offset spatula or butter knife for spreading, and an airtight container for storage

FAQ

The BEST Chocolate Buttercream Frosting! Recipe Substitutions and Variations

• Unsalted butter → salted butter: use the same amount (1 cup, 226 g) but omit the 1/8 teaspoon sea salt called for in the recipe, taste as you go cause some brands are saltier than others.
• Powdered sugar → homemade powdered: blitz granulated sugar in a blender until very fine and add 1 tablespoon cornstarch per cup to mimic confectioners sugar. Use the same volume (4 cups) but expect a slightly less silky finish.
• 4 oz semisweet/bittersweet chocolate → milk chocolate or dark chocolate: swap equal weight for either one. Milk chocolate will be sweeter and softer so you might want to cut 2 to 4 tablespoons powdered sugar, dark chocolate will make it more intense and firmer.
• Heavy cream → whole milk or half and half: use the same amount (start with 1/4 cup) for a thinner frosting, or for similar richness mix 3 tablespoons whole milk plus 1 tablespoon melted butter. For dairy free, use canned coconut cream (same amount) but it will add coconut flavor.

Pro Tips

1) Melt the chocolate gently and let it cool until only slightly warm before adding to the butter. If it’s even a little hot you’ll end up with greasy, separated frosting; if that happens, pop the bowl in the fridge for 10 minutes then rewhip and it usually comes back together.

2) Get your butter soft but not melty, test it by poking with a finger it should give but still hold shape. If it’s too soft the frosting will be flat, too cold and it won’t whip properly, so nudge it into the right zone with short fridge rests if needed.

3) Add the powdered stuff slowly and keep the mixer low at first so you dont make a powdered sugar cloud, and scrape the bowl well between additions. Also use a paddle if you have one, it gives a nicer, denser texture than the whisk.

4) Fix texture and shine with tiny adjustments not big ones: a tablespoon of cream or milk at a time to loosen, or a short chill then rewhip to firm; a splash of corn syrup will add glossy shine but dont overuse it or the frosting gets tacky. Taste and add a pinch more salt if it seems too sweet, it makes a big difference.