I finally perfected my Simple Chocolate Buttercream and I’m sharing the one surprising ingredient that makes all the difference.

Jump to Recipe

I’ll admit I have a soft spot for a truly luxurious frosting, but this chocolate buttercream is my actual go-to. It somehow balances airy fluff with real chocolate heft.

With plenty of butter and deep unsweetened cocoa powder it pipes like a dream on Chocolate Cupcakes Frosting and stacks silky between layers of a Buttercream Chocolate Cake. There’s a little trick to the texture that keeps it glossy not greasy, and once you taste it you might swear its store bought impostors have been lying to you.

Make a batch, stare at it for a minute, then dive in.

Ingredients

Print Recipe (No Advertisments)

Unsalted butter: Rich source of fat and vitamin A, adds creaminess and helps frosting hold shape.
Unsweetened cocoa powder: Packed with antioxidants and fiber, gives deep chocolate flavor, not sweet on it’s own.
Powdered sugar: Main sweetener, mostly simple carbs, melts smooth but can make frosting way too sweet.
Heavy cream or whole milk: Adds silkiness, increases richness and fat, it thins frosting and helps spreadability.
Pure vanilla extract: Tiny amount boosts flavor, adds warm aromatic notes, without more sweetness.
Melted semisweet chocolate optional: Deepens chocolate intensity and texture, adds cocoa solids and a bit of bitterness.
Instant espresso powder optional: Tiny bit enhances chocolate complexity, gives a more roasted, less flat taste.
Sea or kosher salt: Balances sweetness, heightens chocolate flavor, has trace minerals but it’s not health food.

Ingredient Quantities

1 cup unsalted butter softened (226 g)

3/4 cup unsweetened cocoa powder (about 75 g)

3 to 4 cups powdered sugar sifted (360 to 480 g)

2 to 4 tablespoons heavy cream or whole milk (30 to 60 ml)

2 teaspoons pure vanilla extract

1/4 teaspoon fine sea salt or kosher salt

4 ounces semisweet or bittersweet chocolate, melted and cooled optional (113 g)

1/2 teaspoon instant espresso powder optional, for extra depth

How to Make this

Print Recipe (No Advertisments)

1. Let 1 cup unsalted butter soften at room temp until squishy but not greasy, about 30 to 60 minutes, then beat it in a stand or hand mixer on medium speed until creamy, about 1 to 2 minutes.

2. Sift 3/4 cup unsweetened cocoa powder and 1/4 teaspoon fine sea salt into the butter, scrape the bowl and beat until the mixture is even and darker, about 30 to 45 seconds.

3. Add 3 cups sifted powdered sugar, one cup at a time, on low speed so it does not fly everywhere, scraping the bowl between additions; once most of the sugar is incorporated raise speed to medium and add 2 teaspoons pure vanilla extract.

4. If you want extra chocolate depth fold in 4 ounces semisweet or bittersweet chocolate that has been melted and cooled, mix on low first so it blends, then finish on medium.

5. Add 2 tablespoons heavy cream or whole milk and beat on medium; check texture, if it is too stiff add more powdered sugar up to 4 cups, or if too thick add up to 2 more tablespoons cream until you get a soft, pipeable consistency.

6. For extra depth dissolve 1/2 teaspoon instant espresso powder in a tiny splash of hot water or mix it into the melted chocolate, then add to the buttercream and beat until even.

7. Once you have the right sweetness and texture beat the buttercream on high for 1 to 2 minutes to make it extra fluffy and smooth, scraping the bowl and paddle often so nothing gets missed.

8. Taste and adjust: add a pinch more salt if it tastes flat, or a little more cream if it seems too sweet or dry, remember a little goes a long way.

9. Use right away to pipe onto cupcakes or layer cakes, or store in an airtight container in the fridge up to 5 days; if chilled bring to room temp then beat again briefly to restore fluffiness before using.

10. Quick tips and hacks: always sift the powdered sugar and cocoa to avoid lumps, if butter was too cold pop the bowl over warm water for a few seconds and rebeat, chill briefly if piping and the frosting is too soft, and quality cocoa and chocolate make a big difference so dont skimp.

Equipment Needed

1. Stand mixer or hand mixer with paddle attachment
2. Large mixing bowl (metal or glass)
3. Sifter or fine mesh sieve for cocoa and powdered sugar
4. Rubber spatula for scraping the bowl often
5. Measuring cups and spoons (1 cup, 3/4 cup, 1/4 tsp etc)
6. Small heatproof bowl or microwave-safe bowl for melting chocolate
7. Small spoon and tiny cup for dissolving instant espresso in hot water
8. Piping bag and tips or a sturdy zip-top bag for piping
9. Airtight container for storing leftover buttercream, up to 5 days

FAQ

1 cup unsalted butter softened (226 g)

3/4 cup unsweetened cocoa powder (about 75 g)

3 to 4 cups powdered sugar sifted (360 to 480 g)

2 to 4 tablespoons heavy cream or whole milk (30 to 60 ml)

2 teaspoons pure vanilla extract

1/4 teaspoon fine sea salt or kosher salt

4 ounces semisweet or bittersweet chocolate, melted and cooled optional (113 g)

1/2 teaspoon instant espresso powder optional, for extra depth

Q: How do I make this buttercream stiffer for tall layered cakes? A: Use the higher end of powdered sugar, cool the buttercream briefly in the fridge for 10 to 20 minutes, then beat again. You can also add a tablespoon of cornstarch or shortening if you need extra hold.

Q: Can I use salted butter instead of unsalted? A: Yes, you can, but reduce or skip the added salt. Salted butter will change the sweetness balance so taste as you go.

Q: Why does my buttercream taste grainy? A: Usually from powdered sugar that didnt fully dissolve. Beat longer, warm the mixing bowl a little, or sift the sugar extra well. Adding a touch more liquid and beating helps too.

Q: How do I make the chocolate flavor stronger without adding more sugar? A: Add the optional melted semisweet chocolate and/or the instant espresso powder. Both boost chocolate depth without making it sweeter.

Q: Can I use this for piping intricate decorations? A: Yes, but adjust consistency. For fine piping make the frosting a bit thicker by adding more powdered sugar, and chill slightly so it holds sharp edges.

Q: How long can I make this ahead of time? A: You can make it 2 to 3 days ahead in the fridge, or freeze up to 2 months. Re-whip after bringing to room temp for perfect texture.

Best Chocolate Buttercream Recipe Substitutions and Variations

Unsalted butter: swap 1:1 with salted butter, just cut the added salt to a pinch. For a dairy-free option use vegan stick butter or solid coconut oil (same volume) but note flavor and texture will change; vegetable shortening works if you want extra stability but it tastes flatter.
Powdered sugar (confectioners): make your own by blitzing 1 cup granulated sugar with 1 tablespoon cornstarch in a high speed blender until very fine, then use cup for cup. Brown sugar can be used for a toffee note but it will make the frosting softer and darker.
Heavy cream: use half and half or whole milk if thats what you have (it may be a touch thinner). For a richer swap mix 3 parts milk with 1 part melted butter (eg 3 tbsp milk + 1 tbsp butter ≈ 1 tbsp cream) when you need small amounts.
Melted semisweet chocolate (optional): replace with extra unsweetened cocoa plus fat and a bit more sugar. Start with 1/4 to 1/2 cup cocoa + 1 to 2 tbsp softened butter and an extra 1/4 cup powdered sugar, then taste and adjust. Or simply melt 1/2 cup chocolate chips as an easy direct sub.

Pro Tips

– Get the butter right first. It should be soft and squishy but not melting, or the frosting will go greasy. If it was too cold, set the bowl over warm water for a few seconds and rebeat, dont blast it in the microwave or you’ll wreck the texture. Scrape the bowl often so you dont get little pockets of butter or sugar.

– Sift everything. Cocoa and powdered sugar will hide lumps, and adding the sugar slowly keeps your kitchen from turning into a white cloud. If the frosting feels too stiff, add a teaspoon or two of cream at a time until it’s pipeable, not runny. Taste as you go, and remember powdered sugar amounts arent set in stone.

– Use the melted chocolate and espresso sparingly and correctly. Cool the melted chocolate before mixing so it doesnt melt the butter, and dissolve espresso in a tiny splash of hot water first so it blends. Both add depth, but too much liquid or hot chocolate will thin the buttercream, so fold gently at first and then finish on medium speed.

– Finish and store smart. Beat briefly on high to make it fluffy, but dont overbeat or it can separate. If you chill the frosting it firms up—bring it back to room temp and rewhip a bit before piping. A pinch more salt can rescue a flat batch, and using better cocoa/chocolate really shows, so dont skimp.

Best Chocolate Buttercream Recipe

Recipe by Pho Tsventichi

0.0 from 0 votes

I finally perfected my Simple Chocolate Buttercream and I'm sharing the one surprising ingredient that makes all the difference.

Servings

servings

Calories

347

kcal

Equipment: 1. Stand mixer or hand mixer with paddle attachment
2. Large mixing bowl (metal or glass)
3. Sifter or fine mesh sieve for cocoa and powdered sugar
4. Rubber spatula for scraping the bowl often
5. Measuring cups and spoons (1 cup, 3/4 cup, 1/4 tsp etc)
6. Small heatproof bowl or microwave-safe bowl for melting chocolate
7. Small spoon and tiny cup for dissolving instant espresso in hot water
8. Piping bag and tips or a sturdy zip-top bag for piping
9. Airtight container for storing leftover buttercream, up to 5 days

Ingredients

1 cup unsalted butter softened (226 g)
3/4 cup unsweetened cocoa powder (about 75 g)
3 to 4 cups powdered sugar sifted (360 to 480 g)
2 to 4 tablespoons heavy cream or whole milk (30 to 60 ml)
2 teaspoons pure vanilla extract
1/4 teaspoon fine sea salt or kosher salt
4 ounces semisweet or bittersweet chocolate, melted and cooled optional (113 g)
1/2 teaspoon instant espresso powder optional, for extra depth

Directions

Let 1 cup unsalted butter soften at room temp until squishy but not greasy, about 30 to 60 minutes, then beat it in a stand or hand mixer on medium speed until creamy, about 1 to 2 minutes.
Sift 3/4 cup unsweetened cocoa powder and 1/4 teaspoon fine sea salt into the butter, scrape the bowl and beat until the mixture is even and darker, about 30 to 45 seconds.
Add 3 cups sifted powdered sugar, one cup at a time, on low speed so it does not fly everywhere, scraping the bowl between additions; once most of the sugar is incorporated raise speed to medium and add 2 teaspoons pure vanilla extract.
If you want extra chocolate depth fold in 4 ounces semisweet or bittersweet chocolate that has been melted and cooled, mix on low first so it blends, then finish on medium.
Add 2 tablespoons heavy cream or whole milk and beat on medium; check texture, if it is too stiff add more powdered sugar up to 4 cups, or if too thick add up to 2 more tablespoons cream until you get a soft, pipeable consistency.
For extra depth dissolve 1/2 teaspoon instant espresso powder in a tiny splash of hot water or mix it into the melted chocolate, then add to the buttercream and beat until even.
Once you have the right sweetness and texture beat the buttercream on high for 1 to 2 minutes to make it extra fluffy and smooth, scraping the bowl and paddle often so nothing gets missed.
Taste and adjust: add a pinch more salt if it tastes flat, or a little more cream if it seems too sweet or dry, remember a little goes a long way.
Use right away to pipe onto cupcakes or layer cakes, or store in an airtight container in the fridge up to 5 days; if chilled bring to room temp then beat again briefly to restore fluffiness before using.
Quick tips and hacks: always sift the powdered sugar and cocoa to avoid lumps, if butter was too cold pop the bowl over warm water for a few seconds and rebeat, chill briefly if piping and the frosting is too soft, and quality cocoa and chocolate make a big difference so dont skimp.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.