Homemade chocolate buttercream frosting is silky smooth and perfectly creamy! Made in 5 minutes with just six ingredients, this frosting is fabulous on dark chocolate sheet cake, ultra moist chocolate layer cake, yellow cupcakes, and more!
Once you taste a spoonful of this chocolate frosting, you’ll never want to use a store-bought tub again. It’s quick and simple to make, and each batch whips up silky smooth. Plus it melts in your mouth!
For the deepest chocolate flavor, use Dutch process cocoa, and make sure the butter is softened (if you press into it, your finger will leave an impression) for the best texture.
Step by Step: How to Make Chocolate Buttercream Frosting
Gather your ingredients – you’ll need unsalted butter, salt, unsweetened cocoa powder, vanilla extract, powdered sugar, and heavy cream.
Beat softened butter and salt in a stand mixer on medium speed (or with a hand mixer) until smooth and combined, about 1 minute.
Reduce mixer speed to low and gradually beat in sifted cocoa powder until incorporated.
Mix in vanilla extract until combined.
Add powdered sugar in 3 additions, alternating with heavy cream. Scrape down the paddle attachment and the sides of the mixer bowl with a spatula as needed.
Add the remaining 2 tablespoons of heavy cream and mix on low speed until combined, then increase speed to medium and beat for 1 minute or until light and airy.
Use frosting immediately or transfer to an airtight container in the refrigerator and store for up to a week.
If you make the frosting ahead of time, let it come to room temperature before using it. If it’s still too firm to spread, give it a quick whip for about a minute until it’s smooth and spreadable.
Homemade chocolate buttercream frosting is silky smooth and perfectly creamy! Made in 5 minutes with just six ingredients, this frosting is fabulous on dark chocolate sheet cake, ultra moist chocolate layer cake, yellow cupcakes, and more!
Beat butter and salt in a large mixer bowl on medium speed until combined (about 1 minute).
With the mixer on low speed, gradually add sifted cocoa powder, beating until incorporated. Mix in vanilla extract.
Add powdered sugar in 3 additions, alternating with 1 tablespoon of heavy cream. Scrape down the mixer bowl with a spatula as needed.
Add remaining 2 tablespoons of heavy cream and mix on low speed until combined, then beat frosting on medium speed for 1 minute, until light and airy.
Use frosting immediately or store in an airtight container in the refrigerator for up to 5 days.
Notes
Freeze frosting: Transfer to a freezer bag and freeze for up to 3 months. When you’re ready to use the frosting, thaw overnight in the refrigerator and then beat with a mixer until creamy.
This recipe is enough to frost one 8-inch cake (2 layers), one 9×13-inch sheet cake, or to frost 16 cupcakes.
