Chocolate Buttercream Frosting

4.10 from 20 votes

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Created by: Courtney

Prep Time 15

Total Time 15

Yield: 5 cups

Chocolate buttercream frosting is the ultimate way to turn any dessert into a chocolate lover’s dream. This buttercream is rich, creamy, and just the right amount of sweet. Whether you’re frosting cupcakes, cakes, or just sneaking a spoonful straight from the bowl, this recipe is here to satisfy every chocolate craving.

Equipment

Stand mixer or electric hand mixer

Ingredients

▢ 2 cups (454 g) unsalted butter (room temperature)
▢ 5 cups (600 g) powdered sugar
▢ 1 cup (86 g) dark, dutch-process, or black cocoa powder
▢ ½ cup (120 ml) heavy cream (room temperature)
▢ 1 tbsp (15 ml) vanilla extract
▢ ½ tsp (0.5 tsp) salt

Instructions

In the bowl of a stand mixer fitted with a paddle attachment or in a large mixing bowl with an electric hand mixer, whip the room temperature unsalted butter for 5 minutes until light, pale, and creamy.
Add in half of the powdered sugar and mix on the lowest speed until the sugar is combined with the butter. Add the remaining half of the powdered sugar and the cocoa powder and continue to mix on low speed until fully combined.
Add the heavy cream, vanilla extract, and salt and mix on low speed until well combined. Scrape the sides and bottom of the bowl to ensure the ingredients are well incorporated.
Increase the mixer speed to medium and whip the buttercream for about 2 to 3 minutes until it is smooth and creamy. Then, turn the mixer to low speed and mix the buttercream for several minutes to remove air bubbles.
Optional: To smooth out the buttercream, melt 1 cup of the frosting in the microwave for 15 seconds. Pour the melted frosting back into the mixing bowl and mix the frosting on low speed until the buttercream is super smooth and creamy.

Notes

Storing & Serving:

Room temperature: Store the frosting in an airtight container at room temperature for 1 day.
Refrigerator: Store the frosting in an airtight container or wrapped in plastic wrap in the refrigerator for 2 weeks. To use, bring the frosting to room temperature and re-whip with an electric mixer.
Freezer: Store the frosting in an airtight container or wrapped in plastic wrap in the freezer for 3 months. To use, bring the frosting to room temperature and re-whip with an electric mixer.

Baking Tools & Supplies (affiliate links): Stand mixer or electric hand mixer

Recipe Tips: Scroll up the blog post to see more expert buttercream tips and frequently asked questions to make the most out of this recipe.

Recipe Update: This recipe was updated January 2026. The cocoa powder was increased from ¾ cup to 1 cup for a more intense chocolate flavor and the heavy cream was increased from ¼ cup to ½ cup to account for the addition of the extra cocoa powder.

Note: Metric conversions and nutritional information are calculated automatically. I cannot guarantee the accuracy of this information. For this recipe, the nutritional information is based off 1 cup of buttercream frosting, which is likely not an accurate serving size.

Nutrition

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