After countless trials, I finally cracked a Dark Chocolate Buttercream Frosting that uses one surprising, simple step you’ll want to read about.

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I always find myself sneaking a spoonful of this Best Dark Chocolate Buttercream Frosting whenever I bake. It’s dense and silky, the kind that makes you wonder if the filling and frosting should even be separate things, like a Chocolate Fudge Filling disguised as icing.

The secret to that deep, grown-up chocolate note for me is good dark chocolate and plenty of soft unsalted butter, you can feel it when it hits the tongue. I won’t promise perfection every time, I mess up too, but when it works it’s easily the Best Chocolate Icing you’ll want on cupcakes or an old fashioned layer cake.

Ingredients

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Unsalted butter gives rich creaminess and structure, lots of fat and vitamin A.
Dark chocolate adds bitter cocoa depth antioxidants and some minerals you’ll taste it.
Powdered sugar sweetens and firms the frosting, mostly carbs so very caloric dont forget.
Dutch cocoa gives extra chocolate intensity a touch of bitterness and more depth.
Heavy cream loosens texture adds silky mouthfeel, high fat so use sparingly.
Vanilla rounds flavors lifts chocolate notes tiny calories but big taste boost.
Sea salt cuts sweetness and makes chocolate pop use a pinch to taste.

Ingredient Quantities

1 cup (226 g) unsalted butter, softened

8 oz (225 g) dark chocolate (60 to 70% cocoa), finely chopped and melted then cooled slightly

2 1/2 to 3 cups (300 to 360 g) confectioners sugar (powdered sugar), sifted

2 tbsp unsweetened Dutch process cocoa powder (optional, for extra depth)

2 to 4 tbsp heavy cream or whole milk, more if you want it looser

1 tsp pure vanilla extract

1/4 tsp fine sea salt, or a pinch more to taste

How to Make this

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1. Chop and melt the dark chocolate in a double boiler or microwave in short bursts, stirring often, then let it cool until just warm to the touch so it wont melt your butter.

2. Beat the softened butter on medium-high until pale and fluffy, about 2 to 3 minutes, scraping the bowl once or twice.

3. Pour the slightly cooled melted chocolate into the butter and mix until fully combined and smooth, don’t worry if it looks a little soft at first.

4. Sift the confectioners sugar (and the optional Dutch process cocoa powder if using) into the bowl in two or three additions, mixing low speed after each addition to avoid a sugar cloud.

5. Add 2 tablespoons of heavy cream or milk and the vanilla extract, beat until smooth; if the frosting is too stiff add up to 2 more tablespoons of cream, a teaspoon at a time, till you get the thickness you want.

6. Stir in the 1/4 teaspoon sea salt, taste and add a tiny pinch more if it needs balancing, chocolate stuff can take a little salt.

7. Once everything is combined, beat on medium-high for 1 to 2 minutes to make the frosting light and silky, scrape the sides and bottom so there are no lumps.

8. If the frosting is too thin chill it in the fridge for 10 to 20 minutes then rewhip, if too thick add a tablespoon of cream and mix again till it loosens up.

9. Use right away on cakes, cupcakes or cookies; to store keep in an airtight container in the fridge for up to a week, bring to room temp and re-whip before using.

Equipment Needed

1. Double boiler or heatproof bowl set over a saucepan for melting the chocolate
2. Large mixing bowl for the butter and sugar, youll want room to beat it
3. Stand mixer or hand mixer with paddle or whisk attachment to get it fluffy
4. Rubber spatula for scraping the sides and folding in the chocolate
5. Fine mesh sieve or sifter for the confectioners sugar and optional cocoa powder
6. Measuring cups and spoons for the butter, cream and vanilla
7. Microwave safe bowl if you prefer melting the chocolate that way
8. Offset spatula or bench scraper for spreading and smoothing the frosting

FAQ

Q: Why did my frosting seize or look curdled when I added the melted chocolate? A: Most likely the chocolate was too hot or the butter wasn't soft enough. Let the melted chocolate cool until just lukewarm, and bring butter to room temp before mixing. If it's already split, cool the bowl briefly in the fridge then beat it again, or add a tablespoon of powdered sugar and keep beating until it comes back together.

Q: My frosting is too thin, how do I thicken it? A: Add sifted powdered sugar 1/4 cup at a time until it firms up, or chill it for 20 to 30 minutes and then re-whip. If you need it pourable for glazing add a little more cream instead.

Q: It's too stiff, how do I loosen it without watering down the flavor? A: Beat in 1 teaspoon of heavy cream or milk at a time until it reaches the texture you want. Don't dump a lot at once or you might make it too soft, small amounts work best.

Q: Can I pipe this frosting and how do I make it hold shapes? A: Yes, you can pipe it. Use less cream and add more powdered sugar to stiffen, then chill briefly so it firms. For fine details chill the bowl briefly while you're filling the bag, works great.

Q: How should I store leftovers and can I freeze it? A: Store in an airtight container in the fridge for up to 5 days. For longer keep in the freezer up to 3 months. To reuse bring to room temp then beat it again, add a splash of cream if it seems dry.

Q: Can I use natural cocoa instead of Dutch process or make it dairy free? A: Yes to both with notes. Natural cocoa will give a brighter, slightly sharper chocolate note than Dutch process, not a big deal. For dairy free use a vegan butter and a non dairy milk, and make sure the dark chocolate is dairy free too.

Best Dark Chocolate Buttercream Frosting Recipe Substitutions and Variations

Unsalted butter: swap with salted butter, same weight but omit the 1/4 tsp sea salt; or use a 1:1 vegan stick butter for dairy free baking, its flavor and firmness may change so chill before piping and you might need a bit more powdered sugar.
Dark chocolate (60 to 70%): use semisweet for a milder, sweeter frosting or 70 to 85% for a bolder, more bitter hit; you can also use unsweetened chocolate plus 2 to 3 tbsp sugar to taste, or milk chocolate if you want it much sweeter and softer.
Confectioners sugar: make your own by blitzing granulated sugar with 1 tbsp cornstarch per cup in a high speed blender until very fine, or try a powdered erythritol/monkfruit blend for a low carb option, just know texture can be slightly different.
Heavy cream or whole milk: swap with half and half or evaporated milk for similar richness, or use full fat coconut milk or coconut cream for a dairy free version; if using thinner milk add liquids a tablespoon at a time till you get the right consistency.

Pro Tips

1) Cool the melted chocolate properly: let it come down to lukewarm, under about 90°F (32°C) before adding to the butter, otherwise it will melt the butter and make the frosting runny. If it cools too much and starts to set, warm it very briefly over a hot water bath, dont blast it in the microwave.

2) Add cream a teaspoon at a time and test consistency as you go, that way you wont overshoot and end up with a soupy frosting. For piping chill the bowl 10 to 15 minutes then rewhip to get it stiffer, for spreading leave it a bit softer.

3) Boost the chocolate depth with a tiny pinch of instant espresso powder or a teaspoon of strong coffee, it makes the chocolate taste richer without adding coffee flavor, but dont overdo it or youll taste coffee not chocolate. Also a little extra sea salt (just a pinch) can brighten the whole thing.

4) Use the paddle attachment or a spatula for mixing, and scrape the bowl often so there are no streaks of unmixed sugar or chocolate. If you overbeat and it gets grainy or too airy, chill briefly then fold and rewhip low speed, youll salvage most batches this way.

Best Dark Chocolate Buttercream Frosting Recipe

Recipe by Tessa Jones

0.0 from 0 votes

After countless trials, I finally cracked a Dark Chocolate Buttercream Frosting that uses one surprising, simple step you'll want to read about.

Servings

servings

Calories

183

kcal

Equipment: 1. Double boiler or heatproof bowl set over a saucepan for melting the chocolate
2. Large mixing bowl for the butter and sugar, youll want room to beat it
3. Stand mixer or hand mixer with paddle or whisk attachment to get it fluffy
4. Rubber spatula for scraping the sides and folding in the chocolate
5. Fine mesh sieve or sifter for the confectioners sugar and optional cocoa powder
6. Measuring cups and spoons for the butter, cream and vanilla
7. Microwave safe bowl if you prefer melting the chocolate that way
8. Offset spatula or bench scraper for spreading and smoothing the frosting

Ingredients

1 cup (226 g) unsalted butter, softened
8 oz (225 g) dark chocolate (60 to 70% cocoa), finely chopped and melted then cooled slightly
2 1/2 to 3 cups (300 to 360 g) confectioners sugar (powdered sugar), sifted
2 tbsp unsweetened Dutch process cocoa powder (optional, for extra depth)
2 to 4 tbsp heavy cream or whole milk, more if you want it looser
1 tsp pure vanilla extract
1/4 tsp fine sea salt, or a pinch more to taste

Directions

Chop and melt the dark chocolate in a double boiler or microwave in short bursts, stirring often, then let it cool until just warm to the touch so it wont melt your butter.
Beat the softened butter on medium-high until pale and fluffy, about 2 to 3 minutes, scraping the bowl once or twice.
Pour the slightly cooled melted chocolate into the butter and mix until fully combined and smooth, don't worry if it looks a little soft at first.
Sift the confectioners sugar (and the optional Dutch process cocoa powder if using) into the bowl in two or three additions, mixing low speed after each addition to avoid a sugar cloud.
Add 2 tablespoons of heavy cream or milk and the vanilla extract, beat until smooth; if the frosting is too stiff add up to 2 more tablespoons of cream, a teaspoon at a time, till you get the thickness you want.
Stir in the 1/4 teaspoon sea salt, taste and add a tiny pinch more if it needs balancing, chocolate stuff can take a little salt.
Once everything is combined, beat on medium-high for 1 to 2 minutes to make the frosting light and silky, scrape the sides and bottom so there are no lumps.
If the frosting is too thin chill it in the fridge for 10 to 20 minutes then rewhip, if too thick add a tablespoon of cream and mix again till it loosens up.
Use right away on cakes, cupcakes or cookies; to store keep in an airtight container in the fridge for up to a week, bring to room temp and re-whip before using.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.