I perfected a Homemade Chocolate Buttercream using one pantry trick that keeps the recipe simple and foolproof, and I’m finally sharing it.

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I never thought a frosting could change how I bake but this one did. My Homemade Chocolate Buttercream feels light yet sneaks in a deep cocoa kick, thanks to unsweetened cocoa powder and unsalted butter.

It’s not that fancied up stuff, it’s the kind that makes you pause, wonder if you should have made a whole cake for yourself. People call it Easy Chocolate Frosting For Cupcakes in the comments, and half the time I’m like, really?

Still, it’s the kind of chocolate finish that steals a scene. Try it and don’t say I didn’t warn you.

Ingredients

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Mostly saturated fat, adds rich creamy texture and structure, has vitamin A, not healthy though.
Almost pure sucrose, gives sweetness and smooth texture, no fibre, spikes blood sugar fast though.
Intense chocolate flavor, provides fibre, iron, magnesium and antioxidants, naturally bitter, low in sugar though.
Gives silkiness and looseness, adds fat and some protein, brings calcium and dairy flavour too.
Adds warm sweet aroma and depth, tiny calories, enhances perceived sweetness, makes flavors pop really.
Tiny pinch elevates flavor, cuts cloying sweetness, boosts chocolate notes, contributes sodium, use sparingly though.

Ingredient Quantities

1 cup (227 g) unsalted butter softened

3 to 4 cups (360 to 480 g) confectioners’ sugar sifted

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

2 to 4 tablespoons heavy cream or whole milk room temp

1 to 2 teaspoons vanilla extract

1/4 teaspoon fine salt

How to Make this

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1. Put 1 cup (227 g) softened unsalted butter in a bowl and beat on medium-high until pale and fluffy, about 3 to 5 minutes; if butter is too cold, cut into small pieces or microwave 3 to 5 seconds to soften, but don’t melt it.

2. Sift together 3 to 4 cups (360 to 480 g) confectioners’ sugar and 3/4 cup (75 g) unsweetened cocoa powder into a bowl to get rid of lumps, you’ll thank me later.

3. With the mixer on low, add about one third of the sugar-cocoa mix to the butter to prevent a sugar cloud, then raise speed to medium and beat until combined. Repeat adding the rest of the sugar-cocoa in batches.

4. Add 1/4 teaspoon fine salt and 1 to 2 teaspoons vanilla extract, mix briefly so they are evenly distributed.

5. Pour in 2 tablespoons heavy cream or whole milk at room temp and beat on medium-high for 1 to 2 minutes until light and airy; if frosting looks too thick add up to 2 more tablespoons, one at a time.

6. Stop and scrape the bowl and spatula often so everything mixes evenly, then continue beating for another minute or two to get a smooth, creamy texture.

7. Taste and adjust: if too sweet add a pinch more salt or a teaspoon more cocoa, if too thin add a little more sifted confectioners’ sugar.

8. If frosting is too soft to pipe, chill 10 to 20 minutes to firm up, if it’s too stiff soften with 1 teaspoon of cream at a time until you can spread it.

9. Use immediately to spread or pipe on cakes and cupcakes, or store in an airtight container in the fridge for up to 5 days; bring back to room temp and rewhip briefly before using.

Equipment Needed

1. Large mixing bowl, roomy enough to beat the butter and sugar without spilling
2. Electric mixer (hand or stand) to get that pale, fluffy butter fast
3. Fine mesh sieve or sifter for the confectioners’ sugar and cocoa, trust me, you want it
4. Rubber spatula for scraping the bowl often so nothing gets left behind
5. Measuring cups and spoons for the butter, sugar, cocoa, cream, vanilla and salt
6. Offset or straight icing spatula for spreading or smoothing the frosting on cakes
7. Piping bag and tips if you plan to pipe cupcakes or decorations, optional but handy
8. Airtight container for storing leftovers, plus a small bowl or cup to hold extra cream while adjusting texture

FAQ

How do I make it less sweet?

Cut back to 3 cups powdered sugar and add a pinch more salt or a teaspoon of espresso powder to deepen flavor without more sugar.

Can I use salted butter?

Yes, but reduce or skip the added 1/4 teaspoon salt so it doesnt get too salty.

How do I make it pipeable for decorations?

Use less cream (2 tbsp), beat until very stiff and chill briefly. If its still soft, add a bit more powdered sugar.

How long will leftovers keep?

In the fridge up to 1 week, frozen up to 3 months. Thaw overnight in the fridge then bring to room temp and re-whip.

Can I use milk instead of heavy cream?

Yes, whole milk works but heavy cream gives a richer, silkier texture. Use milk sparingly so frosting doesnt get thin.

Homemade Chocolate Buttercream Frosting Recipe Substitutions and Variations

Unsalted butter: use salted butter 1:1 but cut added salt by about 1/4 teaspoon, or swap in a stick of high‑fat vegan butter 1:1 for dairy free. It’ll work fine, just taste as you go since flavor and softness can change.
Confectioners’ sugar: make your own by blitzing granulated sugar in a blender or food processor with 1 tablespoon cornstarch per cup of sugar until powdery (about 1 cup granulated = 1 cup powdered). Or use powdered erythritol 1:1 for a lower sugar option but it’ll be less sweet.
Unsweetened cocoa powder: Dutch‑process or natural cocoa can be used interchangeably 1:1 in frosting; Dutch gives a smoother, milder chocolate note while natural is brighter. If you want extra depth, melt in 1 tablespoon good dark chocolate.
Heavy cream/whole milk: swap full‑fat coconut milk or canned coconut cream 1:1 for a dairy free version, or use evaporated milk 1:1 for similar body. You can also mimic cream by adding 1 teaspoon melted butter to 1/4 cup whole milk if needed.

Pro Tips

1) Get the butter right. If it’s too cold you’ll get lumps, too warm and it goes greasy. Cut into chunks or zap 3 to 5 seconds in the microwave, then press with a finger to check — it should give but not melt. If it ever looks oily, chill 10 minutes then rewhip, don’t try to fix it by beating forever.

2) Bloom the cocoa for deeper chocolate flavor. Heat 1 tablespoon of the cream until barely steaming, whisk into the cocoa until smooth and let it cool a bit before adding. Makes the cocoa taste less flat, way better than just dumping powder in.

3) Keep the bowl theme consistent so it mixes evenly. Scrape the sides and bottom often, and when adding sugar-cocoa use low speed first so you dont get a powder storm. Also add liquid one teaspoon at a time when changing texture so you dont overdo it.

4) For neat piping and smooth cake finishes: do a thin crumb coat, chill 10 to 15 minutes, then apply the final layer. If you stored frosting in the fridge, bring to room temp and rewhip a minute or two so it gets light and not droopy.

Homemade Chocolate Buttercream Frosting Recipe

Recipe by Pho Tsventichi

0.0 from 0 votes

I perfected a Homemade Chocolate Buttercream using one pantry trick that keeps the recipe simple and foolproof, and I'm finally sharing it.

Servings

servings

Calories

313

kcal

Equipment: 1. Large mixing bowl, roomy enough to beat the butter and sugar without spilling
2. Electric mixer (hand or stand) to get that pale, fluffy butter fast
3. Fine mesh sieve or sifter for the confectioners’ sugar and cocoa, trust me, you want it
4. Rubber spatula for scraping the bowl often so nothing gets left behind
5. Measuring cups and spoons for the butter, sugar, cocoa, cream, vanilla and salt
6. Offset or straight icing spatula for spreading or smoothing the frosting on cakes
7. Piping bag and tips if you plan to pipe cupcakes or decorations, optional but handy
8. Airtight container for storing leftovers, plus a small bowl or cup to hold extra cream while adjusting texture

Ingredients

1 cup (227 g) unsalted butter softened
3 to 4 cups (360 to 480 g) confectioners' sugar sifted
3/4 cup (75 g) unsweetened cocoa powder sifted
2 to 4 tablespoons heavy cream or whole milk room temp
1 to 2 teaspoons vanilla extract
1/4 teaspoon fine salt

Directions

Put 1 cup (227 g) softened unsalted butter in a bowl and beat on medium-high until pale and fluffy, about 3 to 5 minutes; if butter is too cold, cut into small pieces or microwave 3 to 5 seconds to soften, but don't melt it.
Sift together 3 to 4 cups (360 to 480 g) confectioners' sugar and 3/4 cup (75 g) unsweetened cocoa powder into a bowl to get rid of lumps, you'll thank me later.
With the mixer on low, add about one third of the sugar-cocoa mix to the butter to prevent a sugar cloud, then raise speed to medium and beat until combined. Repeat adding the rest of the sugar-cocoa in batches.
Add 1/4 teaspoon fine salt and 1 to 2 teaspoons vanilla extract, mix briefly so they are evenly distributed.
Pour in 2 tablespoons heavy cream or whole milk at room temp and beat on medium-high for 1 to 2 minutes until light and airy; if frosting looks too thick add up to 2 more tablespoons, one at a time.
Stop and scrape the bowl and spatula often so everything mixes evenly, then continue beating for another minute or two to get a smooth, creamy texture.
Taste and adjust: if too sweet add a pinch more salt or a teaspoon more cocoa, if too thin add a little more sifted confectioners' sugar.
If frosting is too soft to pipe, chill 10 to 20 minutes to firm up, if it's too stiff soften with 1 teaspoon of cream at a time until you can spread it.
Use immediately to spread or pipe on cakes and cupcakes, or store in an airtight container in the fridge for up to 5 days; bring back to room temp and rewhip briefly before using.

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.