Description
This rich and creamy chocolate buttercream frosting is smooth, fluffy, and full of deep chocolate flavor. It’s perfect for spreading or piping on cakes, cupcakes, brownies, and more. Whips up in minutes with simple pantry ingredients!
Ingredients
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1 cup (2 sticks) unsalted butter, softened
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3 1/2 cups powdered sugar
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1/2 cup unsweetened cocoa powder
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1/2 tsp salt
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2 tsp vanilla extract
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2-4 tbsp heavy cream or milk (adjust for desired consistency)
Instructions
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In a large bowl, beat the softened butter with an electric mixer on medium speed until light and fluffy (about 2–3 minutes).
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Sift in the powdered sugar and cocoa powder. Add the salt and vanilla extract.
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Mix on low speed until combined, then increase to medium-high and beat for 2–3 more minutes.
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Add heavy cream or milk, one tablespoon at a time, until the frosting reaches your desired consistency—thick for piping, or slightly softer for spreading.
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Use immediately or store in an airtight container in the fridge for up to 1 week. Let come to room temperature and re-whip before using.
Notes
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For darker chocolate flavor, use Dutch-processed cocoa powder or add a bit of melted chocolate.
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For dairy-free, use plant-based butter and milk.
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This recipe generously frosts 12 cupcakes or lightly covers a two-layer 8-inch cake.