Homemade Chocolate Buttercream piped onto chocolate cupcake

Are you team cake? Or team frosting? I used to be team cake. But then I tried this chocolate buttercream frosting and I changed my mind. Don’t be surprised if you do too.

My daughter always chooses the same birthday cake. Every year she asks for “Super Chocolate Cake”–chocolate layer cake filled with chocolate mousse, frosted with chocolate buttercream and covered in chocolate chips. Sometimes, if I’m feeling fancy, I throw some chocolate shavings on top.

I have to admit, I love when her birthday rolls around because this very well may be my favorite cake too. In fact, this cake is a hit with everyone. You know it’s good when everyone eats the frosting.

Why You’ll Love It!

So let’s talk about this homemade chocolate buttercream frosting . . .

First off, please, please, please put down the plastic container of store bought frosting. I know some frosting can be tricky to master, but not buttercream. Buttercream is a piece of cake and chocolate buttercream is just as easy.

This frosting is rich and creamy and not too sweet. That’s why I don’t love traditional icings–they are too sweet. But in this chocolate buttercream the unsweetened cocoa powder really cuts through the sweetness. So it’s definitely sweet, but not sickeningly so.

How to Make Chocolate Buttercream

You only need six ingredients to make this chocolate buttercream: butter, confectioners sugar, unsweetened cocoa powder, salt, heavy cream, and vanilla. The better your ingredients, the better your frosting will taste.

I always make buttercream in my stand mixer. And I use the whisk attachment. There is some disagreement over this. Some buttercream recipes call for the beater attachment, but I prefer the whisk. It get the butter light and airy which makes the frosting fluffy. The key is making sure that you start with room temperature butter and you beat it long enough.

I usually pull my butter out a couple of hours before I need it. You’ll know it’s ready when you can push your thumb into the stick and leave a big divot. If you forget to pull the butter out in advance, cut into tablespoon size pieces and place it on a plate. This will help it soften much faster. You want your butter to be soft.

Whip the butter by itself for four to five minutes until light in color and creamy. Then add one-third of the confectioners sugar, cocoa powder, and salt. Mix on low speed. When combined, add the heavy cream and vanilla. Mix that well and then add another third of the confectioners sugar. Beat on low until well combined. Finally add the last third of the confectioners sugar. When the sugar is fully incorporated, turn up the speed to high and continue beating for about five minutes. You may need to add a little bit more heavy cream to get the right consistency.

That’s it. Ten minutes, six ingredients, and the best chocolate buttercream you’ve ever had.

Enjoy it!

It’s chocolate frosting friends! There are a million ways to enjoy this delicious chocolate buttercream.

On Super Chocolate Cake. On cupcakes. On a sheet cake. In between butter cookies. On brownies. . . .

Or just straight off the spoon.

This frosting pipes beautifully. The cocoa gives the buttercream a little more stability and your swirls won’t melt at room temperature. You can also spread this frosting on a cake or brownies. I usually use a little more heavy cream to make my icing easier to spread.

You can store this chocolate buttercream keeps in the refrigerator for about three weeks. Just be sure to bring to room temperature before you use it for easy spreading.

Happy Eating!

Homemade Chocolate Buttercream

Print Recipe

Ingredients

1 1/2 cups unsalted butter softened (3 sticks)
4 1/2 cups confectioners sugar
3/4 cup unsweetened natural cocoa powder
1/3 cup heavy whipping cream
1 tbsp pure vanilla extract
1/4 tsp salt

Instructions

Using a stand mixer fitted with a whisk attachment, beat butter on high speed for about 4-5 minutes until creamy and lightened in color. Scrape down the bowl as needed.
Add 1/3 of the confectioners sugar, cocoa powder, and salt and beat on low speed until combined. Add 1/4 cup heavy cream and vanilla extract and beat on medium speed. Reduce speed and add another 1/3 of the confectioners sugar. Beat until combined. Add the last third of confectioners sugar. Beat on low until incorporated and then increase speed to medium/high.
Continue beating for 5 minutes, scraping down the bowl several times to ensure everything is well blended. Be sure there are no clumps of butter on the bottom of the bowl. Add additional heavy cream as needed.