As a baker who tests dozens of frostings, I perfected a Homemade Chocolate Buttercream that stays light and creamy by using a single reliable method most recipes overlook.

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I can’t help it, I’m obsessed with frosting. This Homemade Chocolate Buttercream Frosting is the kind of thing that sneaks up on you, silky and a little scandalous, and makes even plain cake taste like a celebration.

I use unsalted butter and unsweetened cocoa powder, and sometimes I find myself calling it a Fluffy Chocolate Buttercream even when it’s more smugly rich. It’s not that complicated, but it has tricks that turn basic into wow, and it’ll make you rethink what “good” frosting should be.

If you’re after an Easy Frosting For Chocolate Cake that actually tastes like something from a bakery, read on.

Ingredients

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Mostly saturated fat and calories gives rich creamy texture and keeps frosting smooth.
Pure carbs and sweetness no fiber makes frosting sweet and silky not nutritious.
Provides antioxidants and fiber bitter chocolate flavor adds depth without lots of sugar.
Milk fat adds creaminess and loosen frosting higher calories when using heavy cream.
Tiny amount of flavor boosts chocolate taste almost no nutrients mostly aroma.
Small pinch rounds flavors cuts sweetness and enhances chocolate contains trace minerals.
Melted chocolate deepens flavor adds cocoa butter and sugar makes frosting richer.

Ingredient Quantities

1 cup (226 g) unsalted butter, softened to room temp

3 1/2 to 4 cups (420–480 g) powdered sugar, sifted

3/4 cup (75 g) unsweetened cocoa powder, sifted

2 to 4 tablespoons heavy cream or whole milk, more if needed

1 to 2 teaspoons pure vanilla extract

1/4 teaspoon fine sea salt (adjust if using salted butter)

Optional: 4 oz (115 g) semisweet or bittersweet chocolate, melted and cooled for a richer flavor

How to Make this

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1. Let 1 cup (226 g) unsalted butter soften to room temp, then beat it in a large bowl with a hand or stand mixer on medium-high for 2 to 3 minutes until pale and fluffy.

2. Sift together 3 1/2 to 4 cups (420 to 480 g) powdered sugar and 3/4 cup (75 g) unsweetened cocoa powder into a separate bowl so there are no lumps. If you want richer chocolate, melt 4 oz (115 g) semisweet or bittersweet chocolate in 20 second microwave bursts or over a double boiler, stir until smooth and let cool to room temp.

3. Reduce mixer speed to low and add about 1 cup of the sifted sugar/cocoa mixture to the butter, mix slowly to avoid a sugar cloud, then add 2 tablespoons heavy cream or whole milk, 1 teaspoon vanilla extract and 1/4 teaspoon fine sea salt (use less if your butter is salted). Scrape the bowl.

4. Continue adding the rest of the sugar/cocoa in 1/2 cup increments, alternating with extra cream 1 tablespoon at a time as needed, scraping between additions so everything mixes evenly. If using the cooled melted chocolate add it when about half the dry mix is in and blend until uniform.

5. Once most of the sugar is incorporated bump the mixer to medium-high and beat for 2 to 3 minutes until the frosting is light, airy and smooth.

6. Check consistency and taste: if the frosting is too thick add more cream a teaspoon at a time up to 4 tablespoons, if too thin add a few tablespoons more powdered sugar; add extra vanilla or a pinch more salt if it tastes flat.

7. Use immediately to frost cakes or cupcakes, or chill briefly to firm up if it’s too soft; to get a glass-smooth finish dip an offset spatula in hot water, dry it off and smooth the frosting, dont overheat the spatula though.

8. Store leftovers airtight in the fridge up to 1 week or freeze up to 3 months, bring to room temp and re-whip before using to restore fluffiness.

Equipment Needed

1. Large mixing bowl for creaming the butter and holding the frosting
2. Hand mixer or stand mixer with paddle attachment youll get the light, fluffy texture faster
3. Fine mesh sieve or flour sifter to remove lumps from powdered sugar and cocoa
4. Rubber or silicone spatula for scraping the bowl between additions
5. Measuring cups and spoons for sugar, cocoa, butter, cream and vanilla
6. Offset spatula for smoothing the frosting on cakes or cupcakes
7. Microwave safe bowl or small saucepan/double boiler to melt the optional chocolate
8. Small heatproof bowl or cup of hot water to warm and dry the spatula for a glass smooth finish

FAQ

Q: Can I use salted butter? A: Yes, but cut the added salt or skip it. Salted butter adds unpredictible salt so taste as you go.

Q: How do I make the frosting stiffer for piping? A: Add more sifted powdered sugar a little at a time, chill it briefly, then rewhip. Don’t add too much liquid.

Q: Can I make this ahead of time? A: Totally. Make it, store in an airtight container in the fridge for up to 5 days. Bring to room temp and beat it again before using.

Q: My frosting is too thin what now? A: Add sifted powdered sugar in small amounts and beat until it firms up. You can also chill it for 10 to 15 minutes.

Q: Can I color this frosting? A: Yes use gel food coloring not liquid, gel won’t thin it out much. Add small amounts until you get the shade you want.

Q: Why is my frosting grainy? A: Usually from undissolved sugar or cold butter. Sift your dry ingredients, use room temp butter, and if needed reheat slightly and whip until smooth.

Homemade Chocolate Buttercream Frosting Recipe Substitutions and Variations

Unsalted butter: Swap 1:1 with vegan stick butter or margarine for a dairy free option. Use vegetable shortening 1:1 if you need extra stability (shortening makes a firmer, less buttery frosting, so many people do half butter half shortening). You can also replace up to half the butter with cream cheese for a tangy, softer frosting but it wont hold as well in heat.
Powdered sugar: Make your own by blitzing granulated sugar in a blender or food processor with 1 tablespoon cornstarch per cup until super fine, then sift. Or use a cup for cup powdered erythritol (eg Swerve Confectioners) for a low sugar swap. Granulated brown sugar isnt ideal cause of grit but can be used if you dissolve it into the butter first for a caramel note.
Unsweetened cocoa powder: Swap natural cocoa for Dutch processed 1:1 but expect a slightly different, less sharp chocolate note. For a richer, silkier frosting use melted bittersweet or semisweet chocolate (about 3 to 4 oz melted replaces the cocoa but cut back a little on butter or add more powdered sugar to keep texture). Carob powder works 1:1 for a caffeine free option but it tastes sweeter and different.
Heavy cream or whole milk: Use full fat canned coconut milk (shake well) or unsweetened soy or oat creamer for dairy free versions, same amount. If you only have milk, stir in 1 tablespoon melted butter per cup to mimic cream. Evaporated milk or half and half also work, just add a splash at a time till you hit the right consistency.

Pro Tips

– Dont start with butter that’s too soft or too cold, aim for cool room temp so it gives to the touch but still holds shape, otherwise the frosting can turn greasy when whipped.
– Sift the powdered sugar and cocoa and add them slowly on low speed, that stops a sugar cloud and helps keep the texture silky not grainy.
– If you use melted chocolate let it cool to room temp before mixing it in, hot chocolate will melt the butter and make the frosting split, if it does split chill for 10 to 15 minutes then re-whip.
– Adjust consistency a teaspoon at a time, its way easier to thin than to thicken; add cream slowly or a few tablespoons powdered sugar if it gets too soft, and remember chilling then re-whipping can save a runny batch.
– For a glass-smooth finish dip your spatula in hot water, dry it fast and smooth the frosting in long strokes, and a tiny pinch more salt will make the chocolate pop so taste as you go.

Homemade Chocolate Buttercream Frosting Recipe

Recipe by Tessa Jones

0.0 from 0 votes

As a baker who tests dozens of frostings, I perfected a Homemade Chocolate Buttercream that stays light and creamy by using a single reliable method most recipes overlook.

Servings

servings

Calories

267

kcal

Equipment: 1. Large mixing bowl for creaming the butter and holding the frosting
2. Hand mixer or stand mixer with paddle attachment youll get the light, fluffy texture faster
3. Fine mesh sieve or flour sifter to remove lumps from powdered sugar and cocoa
4. Rubber or silicone spatula for scraping the bowl between additions
5. Measuring cups and spoons for sugar, cocoa, butter, cream and vanilla
6. Offset spatula for smoothing the frosting on cakes or cupcakes
7. Microwave safe bowl or small saucepan/double boiler to melt the optional chocolate
8. Small heatproof bowl or cup of hot water to warm and dry the spatula for a glass smooth finish

Ingredients

1 cup (226 g) unsalted butter, softened to room temp
3 1/2 to 4 cups (420–480 g) powdered sugar, sifted
3/4 cup (75 g) unsweetened cocoa powder, sifted
2 to 4 tablespoons heavy cream or whole milk, more if needed
1 to 2 teaspoons pure vanilla extract
1/4 teaspoon fine sea salt (adjust if using salted butter)
Optional: 4 oz (115 g) semisweet or bittersweet chocolate, melted and cooled for a richer flavor

Directions

Let 1 cup (226 g) unsalted butter soften to room temp, then beat it in a large bowl with a hand or stand mixer on medium-high for 2 to 3 minutes until pale and fluffy.
Sift together 3 1/2 to 4 cups (420 to 480 g) powdered sugar and 3/4 cup (75 g) unsweetened cocoa powder into a separate bowl so there are no lumps. If you want richer chocolate, melt 4 oz (115 g) semisweet or bittersweet chocolate in 20 second microwave bursts or over a double boiler, stir until smooth and let cool to room temp.
Reduce mixer speed to low and add about 1 cup of the sifted sugar/cocoa mixture to the butter, mix slowly to avoid a sugar cloud, then add 2 tablespoons heavy cream or whole milk, 1 teaspoon vanilla extract and 1/4 teaspoon fine sea salt (use less if your butter is salted). Scrape the bowl.
Continue adding the rest of the sugar/cocoa in 1/2 cup increments, alternating with extra cream 1 tablespoon at a time as needed, scraping between additions so everything mixes evenly. If using the cooled melted chocolate add it when about half the dry mix is in and blend until uniform.
Once most of the sugar is incorporated bump the mixer to medium-high and beat for 2 to 3 minutes until the frosting is light, airy and smooth.
Check consistency and taste: if the frosting is too thick add more cream a teaspoon at a time up to 4 tablespoons, if too thin add a few tablespoons more powdered sugar; add extra vanilla or a pinch more salt if it tastes flat.
Use immediately to frost cakes or cupcakes, or chill briefly to firm up if it’s too soft; to get a glass-smooth finish dip an offset spatula in hot water, dry it off and smooth the frosting, dont overheat the spatula though.
Store leftovers airtight in the fridge up to 1 week or freeze up to 3 months, bring to room temp and re-whip before using to restore fluffiness.

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.