Easy Chocolate Buttercream Frosting
- PREP 15min
- TOTAL 15min
My favorite homemade chocolate buttercream frosting recipe is not too sweet, has a rich chocolate flavor, turns out whipped and fluffy, and it’s easy! I love using buttermilk right at the end to help turn this buttercream into a fluffy, whipped texture, but cream or milk are good options, too. I use this for topping our favorite chocolate cake!
You Will Need
¾ cup unsweetened cocoa powder (62g)
3 ½ cups powdered sugar (420g)
1 ¼ cups unsalted butter, at room temperature (283g)
¼ teaspoon fine sea salt
½ teaspoon vanilla extract
4 tablespoons buttermilk, heavy cream, or milk
Directions
1Prep dry ingredients: In a medium bowl, whisk or sift together the cocoa powder and powdered sugar. Set this aside.
2Beat the butter: Use a stand mixer with a paddle attachment or an electric hand mixer to beat the room temperature butter on medium speed for 2 minutes. The butter should become noticeably lighter in color and creamy. Scrape down the sides and bottom of the bowl to make sure that it’s evenly mixed.
3Combine ingredients: With the mixer on low speed, add the powdered sugar and cocoa mixture to the butter, a heaped spoonful at a time, until thoroughly combined.
4Season and whip: With the mixer still running on low, add the salt, vanilla extract, and 2 tablespoons of buttermilk. Mix on medium-high speed for about 30 seconds, then check the consistency. The frosting should be thick and spreadable but not runny. If you want a softer, more whipped frosting, add the remaining 2 tablespoons of buttermilk, one tablespoon at a time, until you reach your desired consistency. For extra fluffy frosting, scraped down the sides and bottom of the bowl and beat again on medium-high to high speed for 10 to 15 seconds.
Adam and Joanne's Tips
- Storing: Keep chocolate buttercream in an airtight container in the fridge for up to 4 days or freezer for up to 3 months. Thaw frozen buttercream overnight in the refrigerator. When you’re ready to use it, let it sit out at room temperature for about an hour or two to soften. Then, re-whip it with a hand mixer or stand mixer for a minute or two until it returns to its smooth, fluffy consistency.
- Darker frosting: As this frosting sits, the cocoa powder will absorb moisture and turn a darker shade of chocolate brown. It also tastes even better and richer after an hour or two.
- The nutritional facts provided are estimates.