Whip up a rich and creamy chocolate buttercream frosting that's smooth, easy to make, and packed with chocolate flavor! Perfect for frosting layer cakes, piping onto cupcakes, or adding the ultimate chocolatey touch to any dessert.
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Chocolate buttercream frosting is my go-to vanilla buttercream, but with melted chocolate for an extra indulgent touch. It’s rich, creamy, and full of deep chocolate flavor—perfect for taking any dessert to the next level.
It’s also incredibly easy to make! With just a few simple ingredients and a quick prep time, this frosting is a must-have for any home baker.
Use it for everything—filling and frosting a vanilla cake or chocolate cake, piping onto cupcakes, sandwiching between cookies, or even covering a yule log. A staple recipe for smooth, delicious, chocolatey goodness!
Why you'll love this recipe
Ingredient You Need
You’ll need these ingredients to make this easy chocolate buttercream frosting:
- Butter – Use unsalted butter at room temperature for a smooth, creamy texture.
- Powdered sugar – (confectioners' sugar) gives the frosting a light, silky consistency, much better than granulated sugar.
- Chocolate – High-quality dark or milk chocolate for a rich flavor and velvety texture.
- Heavy cream – full fat heavy cream or heavy whipping cream adds moisture and makes the frosting easier to spread.
- Vanilla and salt– Use pure vanilla extract or the seeds from a vanilla bean and a pinch of salt for extra flavor.
- Cocoa powder (optional) – A bit of natural unsweetened cocoa or dutch-process cocoa powder enhances the chocolate taste and deepens the color.
How to make the chocolate buttercream
Here are some quick step-by-step visuals to guide you! Don't forget, the full recipe card with exact chocolate buttercream ingredients and detailed instructions is just below.
Step 1: Add the softened, cubed butter in a large bowl with a hand mixer or in the large mixing bowl of a stand mixer fitted with the whisk attachment. Cream butter on medium speed for about 5 to 10 minutes until the butter is light, fluffy, and pale in color.
Step 2: Gradually add the sifted powdered sugar and vanilla, mixing on low speed to combine. Then, increase to high speed and beat until the chocolate buttercream is smooth and fluffy.
Step 3: Melt the chopped chocolate using a double boiler or microwave until fully smooth.
Step 4: Slowly add the melted chocolate to the chocolate buttercream and mix with an electric mixer until well combined. Finish by folding with the paddle attachment for a perfectly smooth and creamy texture.
How to use this chocolate frosting
- Layer Cakes – Perfect for filling and smoothing a multi-layer cake, like this chocolate buttercream cake.
- Cupcakes – Pipe it beautifully on chocolate cupcakes or vanilla cupcakes for a rich, decadent topping.
- Cakes & Sponges – Spread between cake layers or use as a frosting for a delicious finishing touch.
- Macarons – A creamy filling for chocolate macarons, adding a rich and smooth center.
- Sandwich Cookies – Use it as a filling for homemade cookie sandwiches for extra indulgence.
- Yule Logs – Ideal for covering and decorating a festive chocolate Yule log.
- Brownies & Bars – Spread over brownies or dessert bars for an extra chocolatey layer.
Tips for this recipe
Storage instructions
Refrigerator: Store in an airtight container for up to 5 days. Let it sit at room temperature for 30 minutes before using, then rewhip to restore its texture.
Freezer: Keeps for up to 3 months. Thaw in the refrigerator, then lightly whip to bring back its smooth and creamy consistency.
Variations & Substitutions
Recipe questions
Can I make this ahead of time?
Yes! Store it in the fridge for up to 5 days or freeze for up to 3 months. Let it come to room temperature and rewhip before using.
Why is my buttercream too soft?
If it’s too runny, chill it in the fridge for 10–15 minutes, then whip again until smooth.
Can I use cocoa powder instead of melted chocolate?
Yes! This recipe includes 70g of unsweetened cocoa powder for an intense chocolate flavor. Make sure to sift it before adding to avoid lumps.
How do I make my buttercream extra smooth?
Whip it well and, if needed, melt a small amount in the microwave, mix it back in, and stir on low speed for a silky finish.
Can I use this for piping decorations?
Absolutely! This frosting holds its shape well, making it great for piping on cakes and cupcakes.
You will also love
I hope you loved this homemade chocolate buttercream frosting recipe! Feel free to leave a rating and a comment to let me know what you think. Happy baking!
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Chocolate buttercream frosting
- Total Time: 25 minutes
- Yield: 8 portions
Description
A smooth and creamy chocolate buttercream frosting, perfect for frosting and filling a 15 cm (6-inch) layer cake or decorating 12 to 14 cupcakes with a piping bag.
Ingredients
- 350 g (1 ½ cups) unsalted butter – softened
- 400 g (3 ¼ cups) powdered sugar – sifted
- 100 ml (⅓ cup + 1 tbsp) heavy cream – full-fat
- 2 tsp vanilla extract
- 225 g (8 oz) baking chocolate – semi-sweet and melted
- 2 tbsp unsweetened cocoa powder – optional
Instructions
- Cut the butter into pieces and place it in the bowl of a stand mixer fitted with the whisk attachment.
- Beat on medium speed for 3 to 5 minutes until it becomes creamy, pale, and fluffy.
- Gradually add the sifted powdered sugar, mixing on low speed to prevent splattering.
- Once fully incorporated, increase the speed and beat for another 2 to 3 minutes until light and smooth.
- Pour in the heavy cream and vanilla extract while continuing to mix until the buttercream has a soft, silky texture.
- Melt the chopped chocolate using a double boiler or microwave until fully smooth.
- Slowly mix the melted chocolate into the buttercream and beat for 2 minutes until fully combined.
- For a deeper chocolate flavor and a richer color, sift in the cocoa powder and gently mix to combine, then beat for another 1 to 2 minutes on medium speed.
- Finish by mixing on low speed with a spatula to smooth out the chocolate buttercream frosting.
Notes
Storage: Keep in an airtight container for up to 5 days in the refrigerator or freeze for up to 3 months. Let it sit at room temperature for 2 hours before using, then rewhip to restore its texture.
Tips:
- Use a digital scale instead of measuring cups for more accurate results.
- If the buttercream is too thick, warm it slightly and whip again.
- If it’s too soft, chill it in the refrigerator for a few minutes before using.
- For a more intense chocolate flavor, add sifted unsweetened cocoa powder.
- Prep Time: 25 minutes
- Category: frosting, fillings, cream
- Cuisine: American
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