I swear this chocolate buttercream frosting could pass for the rich, silky chocolate frosting from a bakery case. It’s the kind of frosting that makes a simple cake look and feel completely irresistible.

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I’m obsessed with this chocolate buttercream because it tastes like the thick, glossy frosting I’ve scraped off bakery cupcakes since forever. Rich, chocolatey, and unapologetically fudgy.

I love how the unsalted butter gives it that creamy, smooth bite, while cocoa powder brings the deep chocolate flavor I actually crave. And I’m not talking about thin, sad frosting that disappears into cake.

This one sits high, spreads like a dream, and tastes dangerously good straight from the spoon. But on cupcakes, layer cakes, brownies, anything?

I’m done for. This is the chocolate frosting I always want in my fridge.

Ingredients

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Unsalted butter makes it creamy, rich, and super spreadable without getting greasy.
Melted chocolate brings that real-deal chocolate flavor you’ll actually notice.
Powdered sugar sweetens things up and helps the frosting get fluffy.
Cocoa powder adds deep chocolate vibes without making the frosting too heavy.
Heavy cream or milk loosens it up so it pipes and spreads nicely.
Vanilla extract rounds everything out, so it doesn’t taste flat.
Fine salt keeps the sweetness in check.
Basically, it makes chocolate taste better.
Plus, the mix feels bakery-style but still easy enough for a random Tuesday.

Ingredient Quantities

1 cup (2 sticks) unsalted butter, softened

2 ounces bittersweet or semisweet chocolate, finely chopped and melted, cooled

3 1/2 to 4 cups powdered sugar, sifted

3/4 cup unsweetened cocoa powder, sifted

2 to 3 tablespoons heavy cream or whole milk

2 teaspoons vanilla extract

1/4 teaspoon fine salt

How to Make this

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1. Place chopped bittersweet or semisweet chocolate in a heatproof bowl and melt gently over a double boiler or in short bursts in the microwave, stirring until smooth; let cool to room temperature.

2. In a large bowl beat 1 cup softened unsalted butter on medium speed until creamy and pale, about 2 to 3 minutes.

3. Add the cooled melted chocolate to the butter and beat until fully combined and uniform in color.

4. Sift together 3 1/2 cups powdered sugar and 3/4 cup unsweetened cocoa powder to remove lumps.

5. With the mixer on low, add the sifted sugar and cocoa to the butter chocolate mixture in three additions, scraping the bowl between additions.

6. Add 2 teaspoons vanilla extract and 1/4 teaspoon fine salt, then increase mixer speed to medium and beat until the sugar is mostly incorporated.

7. Add 2 to 3 tablespoons heavy cream or whole milk, one tablespoon at a time, and beat until the frosting reaches a spreadable, fluffy consistency; add up to 1/2 cup more powdered sugar if it is too thin or a little more cream if it is too thick.

8. Beat the frosting on high for 1 to 2 minutes to make it light and airy, scraping the bowl and paddle or beaters as needed to ensure even texture.

9. Use immediately to frost cakes or cupcakes, or store in an airtight container in the refrigerator for up to 5 days; bring to room temperature and rewhip briefly before using.

Equipment Needed

1. Heatproof bowl for melting chocolate
2. Small saucepan for a double boiler setup
3. Microwave safe bowl if you prefer microwave melting (optional)
4. Electric mixer (hand or stand) with paddle or beaters
5. Rubber spatula for scraping the bowl
6. Fine mesh sieve or sifter for powdered sugar and cocoa
7. Measuring cups and spoons
8. Airtight container for storage

FAQ

Q: How should I store leftovers and how long will it keep? A: Store in an airtight container in the refrigerator for up to 1 week. Bring to room temperature and re-whip before using.

Q: Can I make this ahead of time? A: Yes. Make up to 3 days ahead and refrigerate, or freeze up to 2 months in a sealed container. Thaw in the fridge overnight, then bring to room temperature and re-whip.

Q: Can I use milk instead of heavy cream? A: Yes. Whole milk works fine but heavy cream gives a richer, creamier texture. Use slightly less milk if you want a firmer frosting.

Q: My frosting is too thin or too thick. How do I fix it? A: If too thin, add more sifted powdered sugar 1/4 cup at a time. If too thick, add cream or milk 1 teaspoon at a time until you reach the desired consistency.

Q: Can I pipe this frosting for detailed decorations? A: Yes. Chill briefly to firm up, then transfer to a piping bag. For very fine details, add a bit more powdered sugar to stiffen the frosting.

Q: Can I use milk chocolate or dark chocolate instead? A: Yes. Semisweet or bittersweet gives classic balance. Milk chocolate will be sweeter and milder, while extra dark chocolate will intensify the chocolate flavor and make the frosting less sweet.

The BEST Chocolate Buttercream Frosting! Recipe Substitutions and Variations

Unsalted butter
- Vegetable shortening, for a firmer, more stable frosting
- Coconut oil, solid and slightly chilled, for a subtle coconut note
- 1 cup neutral-flavored margarine, if dairy needs to be reduced
Bittersweet or semisweet chocolate
- 2/3 cup unsweetened cocoa powder plus 2 to 3 tablespoons melted butter, to replace chocolate intensity
- Milk chocolate, for a sweeter, milder chocolate flavor
- Chocolate chips, melted and cooled, as an easy swap
Powdered sugar
- Homemade powdered sugar: blend granulated sugar with 1 tablespoon cornstarch per cup until fine
- Confectioners style erythritol blends, for a lower sugar option
- Superfine granulated sugar, processed briefly in a blender if powdered sugar is unavailable
Heavy cream or whole milk
- Half and half, for a similar richness with lower fat
- Evaporated milk, for a creamier texture when diluted slightly
- Full fat coconut milk or coconut cream, for a dairy free option and extra richness

Pro Tips

– If your frosting seems grainy after adding the powdered sugar, let it rest for 5 minutes and then beat again. The sugar hydrates slightly and it will smooth out, giving a silkier finish.

– For the most intense chocolate flavor, use chocolate with at least 60 percent cacao and cool it completely before adding to the butter. Warm chocolate can melt the butter and make the texture greasy.

– If you need piping consistency, chill the frosting in the refrigerator for 10 to 15 minutes, then rewhip briefly. If you need it more spreadable, add cream one teaspoon at a time until you get the right texture.

– Taste as you go and adjust salt and vanilla to suit your preference. A tiny pinch more salt can lift the chocolate, and a touch more vanilla rounds out the flavor without making it sweet.

The BEST Chocolate Buttercream Frosting! Recipe

Recipe by Tina Bueller

0.0 from 0 votes

Servings

servings

Calories

165

kcal

Equipment: 1. Heatproof bowl for melting chocolate
2. Small saucepan for a double boiler setup
3. Microwave safe bowl if you prefer microwave melting (optional)
4. Electric mixer (hand or stand) with paddle or beaters
5. Rubber spatula for scraping the bowl
6. Fine mesh sieve or sifter for powdered sugar and cocoa
7. Measuring cups and spoons
8. Airtight container for storage

Ingredients

1 cup (2 sticks) unsalted butter, softened
2 ounces bittersweet or semisweet chocolate, finely chopped and melted, cooled
3 1/2 to 4 cups powdered sugar, sifted
3/4 cup unsweetened cocoa powder, sifted
2 to 3 tablespoons heavy cream or whole milk
2 teaspoons vanilla extract
1/4 teaspoon fine salt

Directions

Place chopped bittersweet or semisweet chocolate in a heatproof bowl and melt gently over a double boiler or in short bursts in the microwave, stirring until smooth; let cool to room temperature.
In a large bowl beat 1 cup softened unsalted butter on medium speed until creamy and pale, about 2 to 3 minutes.
Add the cooled melted chocolate to the butter and beat until fully combined and uniform in color.
Sift together 3 1/2 cups powdered sugar and 3/4 cup unsweetened cocoa powder to remove lumps.
With the mixer on low, add the sifted sugar and cocoa to the butter chocolate mixture in three additions, scraping the bowl between additions.
Add 2 teaspoons vanilla extract and 1/4 teaspoon fine salt, then increase mixer speed to medium and beat until the sugar is mostly incorporated.
Add 2 to 3 tablespoons heavy cream or whole milk, one tablespoon at a time, and beat until the frosting reaches a spreadable, fluffy consistency; add up to 1/2 cup more powdered sugar if it is too thin or a little more cream if it is too thick.
Beat the frosting on high for 1 to 2 minutes to make it light and airy, scraping the bowl and paddle or beaters as needed to ensure even texture.
Use immediately to frost cakes or cupcakes, or store in an airtight container in the refrigerator for up to 5 days; bring to room temperature and rewhip briefly before using.

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.