Ultimate Silky & Stable Chocolate Buttercream Frosting (Bakery Quality)
This is the best chocolate buttercream frosting recipe you will make. You get a smooth, creamy, and rich homemade chocolate frosting that pipes beautifully and tastes better than store-bought options.
- Prep Time: 10 min
- Cook Time: 0 min
- Total Time: 10 min
- Yield: About 3 cups 1x
- Category: Dessert Topping
- Method: Mixing
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup (2 sticks) unsalted butter, softened to room temperature
- 3 1/2 cups powdered sugar, sifted
- 3/4 cup unsweetened cocoa powder, sifted
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 3 to 5 tablespoons heavy cream or milk
Instructions
- Place the softened butter in the bowl of a stand mixer fitted with the paddle attachment. Beat the butter on medium speed until it is completely smooth and creamy, about 2 minutes. Scrape down the sides of the bowl.
- Gradually add the sifted powdered sugar, one cup at a time, mixing on low speed until just combined after each addition. Scrape down the sides frequently.
- Add the sifted cocoa powder, vanilla extract, and salt. Mix on low speed until the dry ingredients are incorporated into the butter mixture.
- Increase the mixer speed to medium-high. Add 3 tablespoons of heavy cream. Beat the frosting for 3 to 5 minutes until it becomes light, fluffy, and smooth. This whipping time is key for the best texture.
- If the frosting seems too stiff for spreading or piping, add the remaining cream, one tablespoon at a time, until you reach your desired consistency for your cake or cupcakes.
- If the frosting seems too soft, chill it in the refrigerator for 15 minutes, then briefly beat it again before using.
Notes
- Use room temperature butter; cold butter causes lumps and a grainy texture in your smooth chocolate buttercream.
- Sifting the powdered sugar and cocoa powder prevents lumps and helps you achieve a silky chocolate icing.
- For a richer, darker color and flavor, use Dutch-processed cocoa powder.
- This recipe makes enough creamy chocolate icing to generously frost one 9-inch layer cake or about 18 cupcakes.
Nutrition
- Serving Size: 1/4 cup
- Calories: 350
- Sugar: 45g
- Sodium: 60mg
- Fat: 19g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0.5g
- Carbohydrates: 48g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 60mg