Best chocolate buttercream frosting

Chocolate cupcakes in a cupcake tin

Overview

Chocolate cupcakes on a gray plate

Best chocolate buttercream frosting

By Amy // Posted Jul 7, 2020 // Category Cupcakes

My Best Chocolate Buttercream Frosting recipe complements my earlier Birthday Chocolate Cupcakes recipe (click on the link). 

My chocolate buttercream frosting is fluffy, creamy and smooth with a beautiful cocoa taste.

It goes perfectly with cupcakes or with any chocolatey cake. You can pipe it (I used a star nozzle) as I did with the cupcakes. 

If you want to frost a cake, first, cut a cake in the middle to make two layers. Then, put a layer of frosting  between the two layers. After that, spread the frosting on top of the top layer and the sides if you want to.

An offset spatula or a scraping tool comes in handing when frosting.

Check out my favourite cupcake recipes.
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tips

1. Butter at room temperature

Make sure your butter is at room temperature. You won’t get the silky consistency if your butter is still cold.  I know it takes forever for the butter to get to room temperature, but it’s definitely worth the wait. Cube it way in advance to speed up the process.

Check out my blog post on my top 3 ways of bringing butter to room temperature.

2. Substitute for heavy cream

It’s ok if you don’t have heavy cream. Alternatively, you can use whole milk instead.

3. Too sweet?

If you think your frosting is too sweet, add a sprinkle of salt and beat well. This means you could use salted butter as well. 

4. Adjust the consistency

You can adjust the consistency of your frosting. If you think it’s too thin, add 1/4 cup of icing sugar. If it’s too thick, add a  tablespoon of cream.

5. Use good quality cocoa powder

Use high quality Dutch Processed Cocoa Powder. Trust me, it tastes more intense and  indulgent.  You’ll really notice the difference.

RatingDifficultyBeginner

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Chocolate cupcakes in a cupcake tin

Yields16 Servings
Prep Time10 minsTotal Time10 mins

 1 cup unsalted butter, well-soften to room temperature (230 grams)
 3 cups icing sugar, sifted
 ½ cup cocoa powder, sifted
 3 tbsp heavy cream
 ¼ tsp fine salt
 2 tsp vanilla extract

1

Use a stand or handheld mixer with a paddle or whisk attachment. Beat the butter on medium speed until creamy – around 2 minutes.

2

Add the icing sugar, cocoa powder, cream, salt, and vanilla extract. Beat on a low speed for 30 seconds, then increase to a high speed and beat for 1 full minute.

If the frosting is too thin, add another 1/4 cup of icing sugar. If it's too thick, add a tablespoon of cream.

3

If you aren't using the frosting right away, you can store it for up to a week in a air tight container.

This recipe will frost up to 16 cupcakes and one 22cm cake (top, sides and filling).

Ingredients

 1 cup unsalted butter, well-soften to room temperature (230 grams)
 3 cups icing sugar, sifted
 ½ cup cocoa powder, sifted
 3 tbsp heavy cream
 ¼ tsp fine salt
 2 tsp vanilla extract

Directions

1

Use a stand or handheld mixer with a paddle or whisk attachment. Beat the butter on medium speed until creamy – around 2 minutes.

2

Add the icing sugar, cocoa powder, cream, salt, and vanilla extract. Beat on a low speed for 30 seconds, then increase to a high speed and beat for 1 full minute.

If the frosting is too thin, add another 1/4 cup of icing sugar. If it's too thick, add a tablespoon of cream.

3

If you aren't using the frosting right away, you can store it for up to a week in a air tight container.

This recipe will frost up to 16 cupcakes and one 22cm cake (top, sides and filling).

Best chocolate buttercream frosting
Nutrition Facts

Servings 16


Amount Per Serving
Calories 206
% Daily Value *
Total Fat 12.9g20%
Saturated Fat 8.2g41%
Cholesterol 34mg12%
Sodium 118mg5%
Potassium 74mg3%
Total Carbohydrate 24g8%
Dietary Fiber 0.8g4%
Sugars 22.2g
Protein 0.7g2%

Calcium 9%
Vitamin D 9%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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