Easy Chocolate Buttercream Frosting Recipe

I perfected what I now call the Best Chocolate Buttercream Frosting Ever by using just three pantry staples and a quick method you’ll want to bookmark.

I make this Easy Chocolate Buttercream Frosting when I want something quick that still looks like I tried. I use it all the time and it’s always a hit, whether I’m frosting a sloppy homemade cake or piping tiny swirls on cupcakes.

It’s rich but not cloying, smooth and kind of dangerously more-ish. The trick is real unsalted butter softened and good unsweetened cocoa powder sifted, those give it depth you expect from a bakery.

I honestly call it the Best Chocolate Buttercream Frosting Ever, even though I probably mess with it again next week. Try it, you won’t believe how easy.

Ingredients

• Unsalted butter: adds creamy fat and structure, helps texture, small amounts vitamins A and D
• Powdered sugar: main sweetener, pure carbs, no fiber, makes frosting smooth and way sweet
• Unsweetened cocoa: deep chocolate flavor, contains antioxidants, bitter notes, low sugar, adds color
• Cream or milk: thins frosting, adds richness and creaminess, some fat and little protein
• Vanilla extract: enhances sweetness perception, rounds flavors, tiny calories but it’s a big flavor boost
• Fine sea salt: counteracts excess sweet, brightens chocolate notes, improves overall balance, use sparingly

Ingredient Quantities

• 1 cup (2 sticks / 226 g) unsalted butter softened
• 3 to 4 cups (360 to 480 g) powdered sugar sifted
• 3/4 cup (75 g) unsweetened cocoa powder sifted
• 2 to 4 tablespoons (30 to 60 ml) heavy cream or whole milk, more if needed
• 1 teaspoon vanilla extract
• 1/8 to 1/4 teaspoon fine sea salt, to taste

How to Make this

1. Make sure the butter is properly softened, not melted: press with your finger, it should give but still hold shape. Measure all ingredients and sift the powdered sugar and cocoa together into a bowl to avoid lumps.

2. In a stand mixer with the paddle attachment or a large bowl with a hand mixer, beat the butter on medium speed until pale and creamy, about 2 to 3 minutes; scrape the bowl once or twice.

3. With the mixer on low, add about half of the sifted powdered sugar and cocoa mixture to the butter, a cup at a time, so you dont get a sugar cloud. Mix until just combined.

4. Add 1 teaspoon vanilla, 1/8 teaspoon fine sea salt, and 2 tablespoons of the heavy cream or milk. Turn mixer to medium and beat until smooth.

5. Add the remaining powdered sugar and cocoa in batches, mixing on low then bumping to medium between additions; if frosting is too stiff add another tablespoon of cream, if too thin add a little more powdered sugar. Use 3 cups for a softer, 4 cups for a stiffer frosting.

6. Once all sugar is incorporated, beat on medium-high for 2 to 3 minutes until light, fluffy and spreadable. Taste and adjust salt to balance sweetness, add up to 1/4 teaspoon if needed.

7. If you need a firmer frosting for piping, chill the bowl in the fridge for 10 minutes and then stir gently; if you want it looser for spreading, add a teaspoon of cream at a time until you reach the right texture.

8. Scrape into a piping bag or use an offset spatula to frost cakes and cupcakes. For ultra-smooth sides, chill the frosted cake briefly then warm your spatula under hot water, dry it and smooth again.

9. Store leftover frosting in an airtight container at room temperature for up to 2 days or in the fridge for up to a week. Bring to room temp and rewhip briefly before using so it returns to a fluffy texture.

Equipment Needed

1. Stand mixer with paddle attachment, or a hand mixer and a large mixing bowl to beat the butter till its pale and creamy
2. Fine mesh sieve or flour sifter for the powdered sugar and cocoa so no lumps show up
3. Measuring cups and spoons plus a kitchen scale if you like to be exact
4. Rubber spatula to scrape the bowl and fold in sugar without wasting any
5. Offset spatula for spreading and smoothing the frosting on cakes or cupcakes
6. Piping bag and a medium round tip or a disposable bag with the corner snipped for piping
7. Small bowl or cup for warming water to heat and dry the spatula when you want ultra smooth sides
8. Airtight container and the fridge for storing leftovers and chilling the frosting if you need it firmer

FAQ

Easy Chocolate Buttercream Frosting Recipe Substitutions and Variations

• Unsalted butter: swap with salted butter 1:1 but cut the added salt by about 1/8 teaspoon, or use a vegan stick margarine 1:1 for dairy free baking. The texture can be a touch softer with margarine, but it still pipes okay.
• Powdered sugar: make your own by blitzing granulated sugar in a high speed blender or food processor with 1 tablespoon cornstarch per cup until fine, then sift. Or use powdered erythritol 1:1 for a sugar free option, expect a slight cooling aftertaste.
• Heavy cream / whole milk: use half and half straight, or make a cream substitute by mixing 3 parts whole milk with 1 part melted unsalted butter (eg 3/4 cup milk + 1/4 cup melted butter = ~1 cup heavy cream). For non dairy, full fat canned coconut milk or oat milk plus 1 tablespoon neutral oil per 1/4 cup gives similar mouthfeel.
• Vanilla extract: swap with vanilla paste 1:1 or scrape half a vanilla bean for about 1 teaspoon extract. If you want a different flavor, use almond extract at half the amount (use 1/2 tsp for 1 tsp vanilla), or pure maple syrup 1:1 but it will add a maple note.

Pro Tips

– Chill the butter a bit if it feels too soft, not melted. If your frosting looks greasy or flat, toss the bowl in the fridge for 10 minutes and then rebeat, it will come back fluffy.

– Use a small pinch of instant espresso powder or a splash of strong brewed coffee to deepen the chocolate flavor without making it taste like coffee. Also try both natural and Dutch process cocoas once, they really do change the taste and color.

– Add the powdered sugar slowly with the mixer on low so you avoid the sugar cloud, and scrape the bowl often. If it gets too stiff add cream a teaspoon at a time, if too loose add a little more sifted powdered sugar.

– For neat piping or super smooth sides, do a thin crumb coat and chill briefly first. When smoothing, run your spatula under hot water, dry it quick and then smooth; repeat warming if needed.