I’m enamored with my best chocolate buttercream frosting ever. Blending softened unsalted butter, powdered sugar, and unsweetened cocoa powder with a hint of vanilla extract and a pinch of salt produces a decadently smooth result that dresses cakes and cupcakes beautifully. Every batch is a little piece of joy indeed.

Jump to Recipe

I’ve always been a huge fan of desserts that pack a real punch of flavor and this chocolate buttercream frosting recipe does exactly that. I first tried mixing 1/2 cup unsalted butter, 2 1/2 cups powdered sugar, and 1/2 cup unsweetened cocoa powder together and i just knew i was onto something special.

Then adding in 1 to 2 tablespoons heavy cream, a teaspoon of vanilla extract and even just a pinch of salt really took it to another level. Its texture is luscious and creamy making it perfect for frosting cakes or piping onto cupcakes.

I call it my Best Chocolate Buttercream Frosting Ever because it never fails to impress anyone who tastes it. Trust me, once you’ve made this easy chocolate icing, you’ll be coming back for more time after time its a game changer in my kitchen.

Why I Like this Recipe

I really love this recipe because it’s super easy to make and the ingredients are things I already had in my kitchen. The step by step instructions are clear enough so that even if I make a mistake sometimes, it still turns out pretty good.

Another reason why I like it is that the texture comes out so creamy and fluffy. After beating it all together, the frosting feels light in my mouth and it just makes my cakes and cupcakes look amazing.

I also like how versatile it is. I use it for a lot of different desserts and it works every time. Whether I’m frosting a birthday cake or just adding a topping to cupcakes, it never disappoints.

Lastly, I enjoy experimenting with the amount of heavy cream and a pinch of salt, cause it helps me perfect the consistency and flavor to exactly how I want it. It feels like a little win each time I get it just right.

Ingredients

Print Recipe (No Advertisments)

Unsalted butter gives creaminess and rich flavor; high in fats and adds a smooth texture.
Powdered sugar sweetens the mix; it dissolves fast and gives necessary carbs for energy.
Unsweetened cocoa powder brings a deep chocolate taste; its antioxidants boost flavor.
Heavy cream makes the frosting fluffy and rich with a good dose of dairy fats.
Vanilla extract adds a sweet aroma and subtle notes that make the taste pop.
A pinch of salt perfectly balances sweetness and intensifies all the other flavors.

Ingredient Quantities

1/2 cup unsalted butter, softened

2 1/2 cups powdered sugar

1/2 cup unsweetened cocoa powder

1 to 2 tablespoons heavy cream

1 teaspoon vanilla extract

a pinch of salt

How to Make this

Print Recipe (No Advertisments)

1. Beat the softened butter in a large mixing bowl on medium speed until it looks creamy.

2. Sift the powdered sugar and unsweetened cocoa powder together to avoid clumps, then add them to the butter.

3. Start mixing on low speed to help the dry ingredients blend in without creating a sugary dust storm.

4. Add the vanilla extract and a pinch of salt to the mixture and stir them in.

5. Slowly pour in 1 tablespoon of heavy cream and mix well; add another tablespoon if you need a thinner consistency.

6. Increase the mixer speed to medium-high and beat the frosting until it gets light and fluffy.

7. Stop and scrape down the sides of the bowl to make sure all the ingredients are well mixed.

8. Check the texture and taste; if it’s too thick, add a little more heavy cream, or a pinch more salt if it seems to need a little flavor boost.

9. Once the frosting is smooth and creamy, it’s ready to use!

10. Use it to frost cakes or pipe onto cupcakes, and enjoy your delicious chocolate buttercream frosting.

Equipment Needed

1. A large mixing bowl
2. An electric mixer (hand or stand will work fine)
3. A sifter (or a fine mesh strainer to break up any clumps)
4. Measuring cups and spoons
5. A rubber spatula to scrape down the bowl
6. A piping bag and tip if you plan to pipe the frosting onto cupcakes

FAQ

Can I store the frosting in advance? Yes, you can store it in an airtight container in the fridge for up to a week. Just let it sit at room temperature for a bit and give it a good stir before using.

Why is my frosting too thick? The consistency might be too thick if you havent added enough heavy cream. Just mix in an extra tablespoon until you reach your desired texture.

Can i use a different type of butter? It’s best to use unsalted butter since it gives you more control over the saltiness. If you use salted butter, you might need to reduce the salt or skip it.

Why does my frosting seem grainy? Sometimes the powdered sugar or cocoa powder lumps up. Sifting them beforehand can help, and make sure your butter is really softened before mixing.

Is it safe to substitute heavy cream with milk? You can, but heavy cream gives a richer finish. Using milk might slightly change the texture so add it slowly until you get the right consistency.

How do I fix if my frosting is too runny? If its too runny, try adding a bit more powdered sugar gradually until its thick enough for spreading.

Easy Chocolate Buttercream Frosting Recipe Substitutions and Variations

If you don’t have unsalted butter, you can swap it out with coconut oil or a vegan butter alternative. Keep in mind that coconut oil might give a slight coconut flavor.
If you’re out of powdered sugar, you can blitz some granulated sugar in a blender until it’s super fine.
Instead of unsweetened cocoa powder, you can try using a high quality dark chocolate that you’ve melted. Just be sure to adjust the fat content if needed.
If you can’t find heavy cream then whole milk or half and half works too, though the frosting may be a bit lighter in texture.

Pro Tips

1. Make sure all your butter is really soft before starting, cause if its too cold, the mixture will never get light and fluffy like you want it to be.
2. Sift the powdered sugar and cocoa together super well, that way the frosting dont end up with nasty lumps that ruin the smooth texture.
3. When adding the heavy cream, do it little by little, so you can control the consistency better; its easier to thin it out more than trying to fix it if it gets too runny.
4. Dont be afraid to taste as you mix, sometimes adding an extra pinch of salt or a drop more vanilla can really bring out the flavor you want in your frosting.