This fluffy, creamy chocolate buttercream frosting is rich, smooth, and deeply chocolatey—perfect for cakes, cupcakes, brownies, or anything else I want to slather in sweet chocolate goodness. It’s easy to whip up with just a few ingredients, and it spreads like a dream while holding its shape for piping too.
Why You’ll Love This Recipe
I love this recipe because it strikes the perfect balance between rich cocoa flavor and airy, whipped texture. It’s not overly sweet or heavy, and it can be made in just minutes. Whether I’m frosting a birthday cake or adding a swirl to cupcakes, this buttercream always delivers a bakery-quality result at home.
Ingredients
(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)
- Unsalted butter (softened to room temperature)
- Powdered sugar
- Unsweetened cocoa powder (preferably Dutch-processed for deep flavor)
- Heavy cream or whole milk
- Vanilla extract
- Salt (just a pinch to balance sweetness)
Directions
- I beat the softened butter on medium-high speed until light, smooth, and creamy—about 2–3 minutes.
- I sift together the powdered sugar and cocoa powder to remove any lumps, then gradually add them to the butter, mixing on low to avoid a powder explosion.
- Once combined, I increase the speed and beat until fluffy—about 1–2 more minutes.
- I add the vanilla extract, a pinch of salt, and 2 tablespoons of cream or milk.
- I continue beating for another 2–3 minutes, adding more cream 1 tablespoon at a time until I get the consistency I want—light, spreadable, and pipeable.
- I taste and adjust if needed (sometimes I add a touch more cocoa or vanilla depending on the mood).
Servings and Timing
This recipe makes enough to frost 24 cupcakes or one 2-layer 9-inch cake. It takes about 10 minutes from start to finish.
Variations
- I swap cocoa powder for melted dark chocolate (cooled) for a richer, silkier version.
- Adding espresso powder deepens the chocolate flavor.
- For a vegan option, I use dairy-free butter and plant-based milk.
- I’ve also made it with salted butter for a slight sweet-salty combo—it works beautifully.
Storage/Reheating
I store leftover frosting in an airtight container in the fridge for up to 5 days. Before using, I bring it to room temp and re-whip it with a splash of cream to revive the texture. It also freezes well for up to 2 months—just thaw overnight in the fridge and re-whip before spreading.
FAQs
Can I use this for piping?
Yes! It holds its shape beautifully and works great in piping bags for cupcakes, borders, or rosettes.
How do I make it less sweet?
I add a bit more cocoa powder or a pinch of salt. Using high-quality dark cocoa also helps balance the sweetness.
Can I make it ahead?
Definitely. I often make it a day or two ahead and store it in the fridge. I re-whip before using for that fluffy texture.
What if it’s too thick?
I just add more cream or milk a teaspoon at a time and beat until smooth. A little goes a long way.
What cocoa powder works best?
I prefer Dutch-processed cocoa for a deep, smooth chocolate flavor, but regular unsweetened cocoa also works well if that’s what I have.
Conclusion
Fluffy, creamy chocolate buttercream frosting is the ultimate finishing touch for so many desserts. With its smooth texture, rich flavor, and easy prep, this is my go-to chocolate frosting whenever I want something indulgent and crowd-pleasing. Whether I’m spreading it on a simple sheet cake or swirling it onto cupcakes, it always turns out just right.
Print
Fluffy, Creamy, Perfect Chocolate Buttercream Frosting
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: Frosts 24 cupcakes or a 2-layer 9-inch cake
- Category: Frosting, Dessert
- Method: No-Bake, Hand Mixer or Stand Mixer
- Cuisine: American
- Diet: Vegetarian
Description
This rich and fluffy chocolate buttercream frosting is smooth, creamy, and packed with deep chocolate flavor. Perfect for cakes, cupcakes, and brownies, it’s easy to whip up and holds its shape beautifully for spreading or piping. The ultimate homemade chocolate frosting for any occasion!
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 3½–4 cups powdered sugar, sifted
- ½–¾ cup unsweetened cocoa powder (preferably Dutch-processed)
- 3–5 tablespoons heavy cream or whole milk
- 1½ teaspoons vanilla extract
- Pinch of salt
Instructions
- Beat softened butter on medium-high speed for 2–3 minutes until light and creamy.
- Sift together powdered sugar and cocoa powder to remove lumps.
- Gradually add the sugar and cocoa to the butter, mixing on low until combined.
- Increase mixer speed and beat for another 2 minutes until fluffy.
- Add vanilla, salt, and 2 tablespoons of cream or milk. Beat until smooth.
- Add more cream 1 tablespoon at a time until desired consistency is reached.
- Taste and adjust with more cocoa or vanilla if needed.
Notes
- Use Dutch-processed cocoa for a richer, darker chocolate flavor.
- Add 1 teaspoon espresso powder to intensify the chocolate.
- For a vegan version, use plant-based butter and milk.
- Salted butter can be used; just omit the added salt.
- Store in the fridge and re-whip before use for best texture.
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