Description
This American Chocolate Buttercream Frosting is rich, fluffy, and irresistibly chocolatey—perfect for cakes, cupcakes, brownies, and more. Made with pantry staples and whipped to smooth perfection, this classic chocolate buttercream is quick to make, easy to pipe, and always a crowd-pleaser.
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- ½ cup unsweetened cocoa powder (natural or Dutch-processed)
- 3–4 cups powdered sugar, sifted
- 2–4 tbsp heavy cream or milk (adjust for desired consistency)
- 2 tsp vanilla extract
- Pinch of salt
Instructions
- In a large bowl, beat the softened butter until smooth and creamy (about 2–3 minutes).
- Sift in cocoa powder and mix until fully incorporated.
- Gradually add powdered sugar, 1 cup at a time, beating on low speed at first to prevent a sugar cloud.
- Add heavy cream and vanilla extract. Beat on medium-high for 2–3 minutes until light and fluffy.
- Adjust texture with more cream (softer) or powdered sugar (firmer), as needed.
- Add a pinch of salt to balance the sweetness and enhance the chocolate flavor.
- Use immediately or store for later use.
Notes
- Add ½ tsp espresso powder for deeper chocolate flavor.
- Use dark cocoa powder for a richer frosting.
- Substitute vegan butter and non-dairy milk for a dairy-free version.
- Chill slightly before piping for firmer consistency.
- Re-whip refrigerated or thawed frosting for best texture.
