Fluffy, smooth and silky Chocolate Buttercream Frosting is a must make frosting to add to your sweet treats. You can use this frosting to pipe, spread or fill cakes and cupcakes.

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Much like the Whipped Vanilla Buttercream Frosting, this chocolate version is an absolute favourite! It’s utterly chocolatey, light, fluffy and decadent. It’s fantastic layered between cakes or used to pipe on top of cupcakes!

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What is This Frosting Like

• Difficulty – This chocolate buttercream frosting is relatively easy to make, but you must follow the steps and stick to the ingredient list. It only takes about 15 minutes to make, but pay attention to the mixing time so you get it light and fluffy.
• Taste – Chocolate Buttercream is sweet and buttery in taste. The texture is light with a richness from the butter and flavour from the cocoa powder.
• Serving – This recipe makes enough to frost a two layer 8-inch cake or12 cupcakes. You can easily adjust the serving size in the recipe card at the end of the post.

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Ingredients

• Butter – This recipe uses unsalted butter at room temperature. You must use butter and not margarine for this frosting. Margarine will not have the same results or flavour.
• Powdered sugar – Powdered sugar is also know as icing sugar or confectioners’ sugar. It’s a fine powdered sugar that’s often used in light cakes, cookies and frosting.
• Vanilla extract – Vanilla extract adds flavour to the frosting. You can use vanilla extract or vanilla essence.
• Heavy cream – Heavy cream or milk can be used for the frosting. It’s helps make the frosting smoother and lighter.
• Cocoa powder – This recipe uses unsweetened natural cocoa powder.
• Salt – A pinch of salt is used to enhance flavours in the frosting.

NOTE, The full recipe and ingredient list can be found at the end of the post in the recipe card.

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Instructions

• Mix butter and powdered sugar – In the bowl of your electric mixer, mix the butter and sugar on high speed until pale and fluffy, about 5 minutes. Scrape down the bowl as necessary.
• Add cocoa powder, vanilla and salt – Add in the cocoa powder, vanilla and salt. Mix until combined, just about a minute.
• Add cream – Add the cream, one tablespoon at a time, on medium low speed until combined. About a minute.
• Finish frosting – Turn the mixer to high speed and continue to mix for about 5 minutes until the frosting is light, fluffy and shiny.

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Recipe Tips

• Sift powdered sugar – It’s really important to sift the powdered sugar. This will make the sugar lighter and and remove any lumps. It will result in a lighter frosting.
• Make sure to use room temperature butter – Room temperature is important to whip properly.
• Whip for time stated – Don’t skip the time stated for whipping the frosting. It will take at least 5 minutes to achieve the consistency desired for the fluffy frosting.
• Make ahead frosting – This frosting can be made ahead and kept in an airtight container up to one week before using.

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Substitutions

I’ve tested this recipe over years, changing it along the way. It’s taken a while to get it just right, so I don’t recommend many substitutions. This recipe uses heavy cream BUT you can use whole milk in it’s place. This is the only substitution I recommend for this recommend.

If you’re looking for other frosting recipes, you can check out the Cream Cheese Frosting or the Whipped Vanilla Buttercream Frosting. Both great alternatives!

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Serving and Storage

• Serving – This is a great frosting on cupcakes, cakes or cookies. You can try it out on the Christmas Brownie Bites, Vanilla Cake or your favourite cakes and cookies.
• Storage – You can store this chocolate buttercream frosting in the fridge up to one week. Alternatively, you can store it in the freezer for about three weeks. Just make sure in both cases it’s in an airtight container. It will need a quick re whipping before using.

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Frequently Asked Questions

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