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Chocolate Buttercream Frosting
Yield: 5 cups
Chocolate buttercream frosting is easy to make and packed with chocolate flavor. With only 6 ingredients, this chocolate buttercream frosting recipe comes together in less than 10 minutes. It is the perfect chocolate buttercream frosting for cakes and cupcakes and pipes like a dream!
Equipment
- Stand mixer fitted with a whisk attachment or electric hand mixer
Ingredients
- 2 cups unsalted butter room temperature
- 5 cups powdered sugar
- 1 tbsp vanilla extract
- ½ tsp salt
- ¾ cup dark cocoa powder
- ¼ cup heavy cream
Instructions
- In a large mixing bowl or the bowl of a stand mixer fitted with a whisk attachment, add in room temperature unsalted butter. Whip the butter for 5 minutes on medium-high speed, scraping down the sides occasionally. The butter will be light, fluffy, and pale in color.
- Add one half of the powdered sugar and mix on the lowest speed setting until fully combined. Add remaining powdered sugar and continue to mix on low until incorporated.
- Add vanilla extract and salt and mix on low until combined.
- Add dark cocoa powder and continue to mix on low speed until combined.
- Increase speed to medium on the mixer and slowly drizzle in the heavy cream. Scrape the sides of the bowl occasionally to ensure the frosting is well mixed.
- Once the heavy cream is added, turn the speed on the mixer to high and whip for an additional 3 minutes.
- If desired, switch to a paddle attachment on the stand mixer and mix buttercream on low speed for 2 additional minutes or mix by hand with a spatula to remove air bubbles to create smooth frosting.
Notes
Store the buttercream in an airtight container or wrapped tightly with plastic wrap in the fridge for 2 weeks or in the freezer for 3 months. Thaw buttercream by bringing it to room temperature and rewhipping for 5 minutes.
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