Classic Chocolate Buttercream Frosting (Rich & Fluffy)
Perfect for cakes, cupcakes, piping, filling, and decorating
Ingredients
1 cup (226 g) unsalted butter, softened to room temperature
3 cups (360 g) confectioners (powdered) sugar, sifted
½ cup (50 g) unsweetened natural cocoa powder, sifted
3–4 Tbsp heavy whipping cream, room temperature
2 tsp pure vanilla extract
¼ tsp salt
Optional flavor boost:
1–2 oz melted dark chocolate (cooled)
½ tsp espresso powder (enhances chocolate flavor)
Instructions
Cream the Butter
Place softened butter in a large mixing bowl.
Beat on high speed for 3–4 minutes using a hand mixer or stand mixer (whisk or paddle attachment) until very pale, creamy, and fluffy.
Scrape down sides of the bowl.
Add Dry Ingredients
Add powdered sugar and cocoa powder in stages to prevent a sugar cloud.
Pour in 3 Tbsp heavy cream, vanilla extract, and salt.
Mix Slowly First
Beat on low speed for 30–45 seconds until combined.
Whip Until Fluffy
Increase to medium-high speed and beat for 3 minutes until light, smooth, and airy.
Scrape bowl once or twice for even mixing.
Adjust Consistency
Add 1 Tbsp cream at a time for thinner frosting
Add 2–3 Tbsp powdered sugar if frosting is too soft
Yield
Frosts 12–16 cupcakes generously
Fills and frosts one 9-inch layer cake or two thin layers
Pro Tips
Always sift cocoa & sugar for ultra-smooth frosting
Use room-temperature ingredients for best texture
For piping roses & borders → chill frosting 10–15 minutes
For extra glossy finish → mix in 1 Tbsp corn syrup
Variations
Dark Chocolate Buttercream: Add melted dark chocolate
Milk Chocolate Frosting: Replace cocoa with melted milk chocolate
Mocha Buttercream: Add espresso powder
Vegan Version: Use plant butter + coconut cream
