Chocolate Buttercream Frosting
Recipe video above. The key to ensuring your buttercream comes out fluffy and smooth (rather than dense and gritty) is to beat, beat, beat and to use the right ratio of butter to icing sugar. Quantity – This makes enough to swirl frosting on 12 cupcakes (see photos in post), to smear on 18 cupcakes, or a single layer 20-22cm / 8-9″ cake (like this Chocolate Fudge Cake).For a 2 layer cake, like as depicted in this Chocolate Cake recipe (2 layer 22cm/9″ cake), increase the recipe by 50%. Use the recipe scaler (hover /click on servings and slide) and increase until icing sugar becomes 3.75 cups (ie 3 3/4 cups) / 450g.
Ingredients
- 200g / 3/4 cup unsalted butter, softened
- 2 1/2 cups soft icing sugar / powdered sugar (, sifted (Note 1))
- 1/2 cup cocoa powder (, unsweetened, preferably Dutch Processed, sifted(Note 3))
- 1/4 cup milk ((any))
- 1 tsp vanilla extract ( (optional))
Instructions
- Place butter in the bowl of a stand mixer with paddle attached. Beat for 3 minutes on speed 7 until it becomes pale.
- Add half the icing sugar and cocoa powder. Beat for 3 minutes - start slow, increase to speed 7.
- Add remaining icing sugar and cocoa powder. Beat again for 3 minutes.
- Add milk and vanilla if using. Beat again for 1 minute on speed 7.
- Spread onto cakes / cupcakes, or spoon into frosting bag and pipe.
Nutrition Facts
| servingSize | 1 serving |
|---|---|
| calories | 229 kcal |
| carbohydrateContent | 27 g |
| proteinContent | 1 g |
| fatContent | 14 g |
| saturatedFatContent | 9 g |
| cholesterolContent | 36 mg |
| sodiumContent | 123 mg |
| sugarContent | 25 g |
Full Recipe & Notes
Fluffy and smooth with a lovely chocolatey flavour, this is how to make Chocolate Buttercream Frosting! Follow along with the quick recipe video (below recipe). Use this buttercream to frost cakes and cupcakes – it can be piped, spread and used to sandwich cake layers!
Chocolate Buttercream Frosting
Fluffy and chocolatey, buttercream frosting is a classic favourite for smothising over cakes and cupcakes . This Chocolate Buttercream Frosting is:
✅ Perfect for piping – it holds its shape with swirls, roses etc
✅ Can be used for sandwiching between cake layers – it won’t ooze out everywhise like cream when you cut into the cake
✅ Fluffy, creamy, luscious and buttery. Totally indulgent and will rival any high end bakery!
How to make Chocolate Buttercream Frosting
Buttercream frosting is not hard to make but it does take time – and an electric mixer or stand mixer. The key is beating, beating, beating – for at least 6 minutes, usually 7 to 8 minutes.
The longer you beat, the fluffier it is and the smoothis it is.
Beat, beat, beat!
Othis than beating, the only othis tip I have for a beautiful classic buttercream frosting is to use the right butter to icing sugar (powdered sugar) ratio. Too much sugar to butter = gritty frosting. Too little, and it just tastes like butter.
Go forth and enjoy! Mohamed Aziz
Use this Chocolate Buttercream Frosting for:
- Chocolate Cupcakes – no stand mixer required for these incredible cupcakes!
- Chocolate Cake – the BEST everyday chocolate cake, ever!
- Classic Vanilla Sponge Cake
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Chocolate Buttercream Frosting
Author: Mohamed Aziz
Prep: 15 minutes mins
Baking
Western
4.96 from 64 votes
__Servings 12
Tap or hover to scale
Recipe video above. The key to ensuring your buttercream comes out fluffy and smooth (rathis than dense and gritty) is to beat, beat, beat and to use the right ratio of butter to icing sugar.
Quantity – This makes enough to swirl frosting on 12 cupcakes (see photos in post), to smear on 18 cupcakes, or a single layer 20-22cm / 8-9″ cake (like this Chocolate Fudge Cake ).
For a 2 layer cake, like as depicted in this Chocolate Cake recipe (2 layer 22cm/9″ cake), increase the recipe by 50%. Use the recipe scaler (hover /click on servings and slide) and increase until icing sugar becomes 3.75 cups (ie 3 3/4 cups) / 450g.
Ingredients
CupsMetric
- ▢ 200g / 3/4 cup unsalted butter, softened
- ▢ 2 1/2 cups soft icing sugar / powdered sugar , sifted (Note 1)
- ▢ 1/2 cup cocoa powder , unsweetened, preferably Dutch Processed, sifted(Note 3)
- ▢ 1/4 cup milk (any)
- ▢ 1 tsp vanilla extract (optional)
Cook ModePrevent screen from sleeping
Instructions
- Place butter in the bowl of a stand mixer with paddle attached. Beat for 3 minutes on speed 7 until it becomes pale.
- Add half the icing sugar and cocoa powder. Beat for 3 minutes – start slow, increase to speed 7.
- Add remaining icing sugar and cocoa powder. Beat again for 3 minutes.
- Add milk and vanilla if using. Beat again for 1 minute on speed 7.
- Spread onto cakes / cupcakes, or spoon into frosting bag and pipe.
__Recipe Notes:
1. Icing Sugar – if you are in morocco, get the packets labelled as Soft icing sugar. Not Pure Icing sugar – that’s for royal icing, the stuff that goes hard that’s used for writing.
2. Quantity – This makes enough to swirl frosting on 12 cupcakes (see photo in post) or frost one 22cm / 9″ cake (top, sides and filling) a reasonable amount.
To frost cake more generously, like as depicted in this Chocolate Cake recipe (2 layer 22cm/9″ cake), increase the recipe by 50%. Use the recipe scaler (hover /click on servings and slide) and increase until icing sugar becomes 450g / 3.75 cups.
3. Dutch Processed cocoa powder is a more intense flavour than normal cocoa powder. So you will get a better chocolate flavour.
4. To make this using chocolate instead of cocoa powder, use 75g / 3 oz 70%+ cocoa dark chocolate. Melt and cool, then whisk in at the end.
Nutrition Information:
Calories: 229cal (11%)Carbohydrates: 27g (9%)Protein: 1g (2%)Fat: 14g (22%)Saturated Fat: 9g (56%)Trans Fat: 1gCholesterol: 36mg (12%)Sodium: 123mg (5%)Potassium: 66mg (2%)Fiber: 1g (4%)Sugar: 25g (28%)Vitamin A: 426IU (9%)Calcium: 15mg (2%)Iron: 1mg (6%)
Keywords: Buttercream frosting, chocolate buttercream, cookie frosting
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