Chocolate Buttercream
Learn how to make my favorite chocolate buttercream. It uses both cocoa powder and melted chocolate to give it a fudgy chocolate flavor!! It comes together in less than 10 minutes and is my go-to chocolate frosting recipe. This recipe works great on cupcakes, cookies, and cakes!
Servings: 6
Calories: 1018kcal
Ingredients
Chocolate Buttercream Frosting
- 2 cups (4 sticks) unsalted butter, room temperature 454g
- 1 cup unsweetened baking cocoa, sifted 100g
- 1/2 tsp fine salt 3g
- 5 cups powdered sugar 625g
- 1/2 cup heavy whipping cream, room temperature 120g
- 1 1/3 cups dark chocolate chips, melted and cooled 220g
Instructions
Chocolate Buttercream:
- Beat 2 cups of unsalted butter on a medium speed for 30 seconds with a paddle attachment until smooth.
- Add in 1 cup of cocoa powder and 1/2 tsp of salt. Mix on low until the cocoa is fully incorporated and no clumps remain.
- Slowly add in 5 cups of powdered sugar and mix in on a low speed. Halfway through mix in 1/2 cup of heavy cream to make the frosting easier to mix.
- Next, mix in 1 1/3 cups of dark chocolate chips that have been melted and cooled for about 10 minutes. The chocolate should still be in a fully liquid state, but not hot to the touch.
- Beat on low until the ingredients are fully incorporated. If the frosting is too thick, add an extra Tbsp of heavy cream. If it's too thin, add another 1/4 cup of powdered sugar.
- Stir by hand with a rubber spatula once the frosting is made to get the frosting SUPER smooth. Then use as desired! This frosting is amazing on layer cakes, cupcakes, cookies & more!
Video
Notes
Yield:
One batch of buttercream makes about 6 cups, which is enough to frost a 7-inch or 8-inch layer cake with 3 layers, or frost about 3 dozen cupcakes.Tips for Making the Best Chocolate Buttercream:
- Make sure your butter is at room temperature before making your frosting.
- If your powdered sugar contains cornstarch (most brands in the US do) there's no need to sift the powdered sugar.
- Use heavy cream or heavy whipping cream and not normal milk! You need the higher fat percentage for the frosting to have the right consistency.
- If you are making frosting for a cake, mix the buttercream on the lowest speed at the end of the process for a couple of minutes to get out any extra air that might have been incorporated during the mixing process.
- I usually make 1 batch of frosting to fill and frost a seven- or eight-inch cake.
Making This Chocolate Buttercream in Advance:
Make your frosting ahead of time or save any leftover frosting! It can be stored in an airtight container in the fridge for up to a month, or in the freezer for up to 3 months. Be sure to give it a good stir once it comes to room temperature to get the consistency nice and smooth again. A frosted cake can last in the fridge for up to a week, or in the freezer for up to a month. The buttercream locks in all the moisture, keeping the cake fresh and delicious! If you cut into the cake and have leftovers, use any remaining frosting to cover the cut section to keep it moist and store it in the fridge for up to a week. If you are making this frosting for a cake, mix the buttercream on the lowest speed at the end of the process for a couple of minutes, to get out any extra air that might have been incorporated during the mixing process.Nutrition
Serving: 1 | Calories: 1018kcal | Carbohydrates: 98g | Protein: 2g | Fat: 71g | Saturated Fat: 44g | Polyunsaturated Fat: 23g | Cholesterol: 185mg | Sodium: 211mg | Fiber: 1g | Sugar: 95g