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5 from 2 votes

Chocolate Buttercream

This chocolate buttercream is light and fluffy and perfect for your cakes and cupcakes!
Prep Time15 minutes
Total Time15 minutes
Course: Dessert
Cuisine: American
Servings: 12 cupcakes (about 2 cups)
Calories: 290kcal
Author: Heather Perine

Ingredients

  • 1 1/4 cups (2 1/2 sticks, 283 grams) unsalted butter softened
  • 2 1/2 cups (283 grams) powdered sugar
  • 3/4 cup (63 g) unsweetened cocoa powder (or Dutch Process)
  • 2 Tablespoons heavy cream
  • 2 teaspoons vanilla extract

Instructions

  • In a stand mixer, fitted with a paddle attachment, cream the butter first until light and fluffy on medium-high speed, for about 1 minute.
  • With the mixer on low speed, slowly add in the in the powdered sugar, 1/2 cup at a time. And then once incorporated, mix on medium-high sped for about 1 to 2 minutes until light and fluffy.
  • With ther mixer on low, add the vanilla extract and heavy cream. Mix on low to combine.
  • Add in the cocoa powder and mix on low speed at first until incorporated.
  • Increase the speed to medium-high speed and mix for 8 minutes until light and fluffy. Scrape down the bowl as needed.
  • Use right away, or store in the fridge, in a covered container for up to 5 days.

Notes

  • Storage: You can also store this in your fridge for up to 5 days. When ready to use, allow it to thaw then re-whip until it’s light and fluffy again! You can read this post on how to store leftover buttercream for more details.
  • Freezing: This frosting freezes beautifully! You can store this in the freezer for up to 3 months. When ready to use, let it thaw overnight in the fridge. And then let it sit at room temperature for several minutes to soften. I then throw it back in my stand mixer to bring it back to the same consistency before I frost with it.
  • Cupcakes: This buttercream frosting recipe will generously cover 12 cupcakes. I like a LOT of frosting. If you don’t use as much as I do then it will probably cover more like 20-24 cupcakes.
  • Cakes: This recipe will frost a 9x13 cake, but for a layer cake I like to make double batch for a 2-layer cake. For a 3-layer cake or a cake with some piping detail, I'll make a triple batch.
  • Powdered Sugar - I've made this chocolate buttercream frosting sifting and not sifting the powdered sugar and didn't really see the difference. The frosting is mixed for so long, that it has no lumps. But if you want to mix it for less, you might want to sift the powdered sugar first.
  • Cocoa powder - You can use natural or Dutch process cocoa powder. Dutch process will yield a darker, richer frosting.

Nutrition

Calories: 290kcal | Carbohydrates: 28g | Protein: 1g | Fat: 21g | Saturated Fat: 13g | Trans Fat: 1g | Cholesterol: 54mg | Sodium: 5mg | Potassium: 91mg | Fiber: 2g | Sugar: 25g | Vitamin A: 628IU | Vitamin C: 1mg | Calcium: 15mg | Iron: 1mg