I finally nailed a Chocolate Buttercream Frosting Recipe, and I’m revealing the single pantry ingredient that ensures consistent results.
I always chase that bakery edge, and this Best Chocolate Buttercream Frosting hits it like nothing else. I used plenty of unsalted butter and rich unsweetened cocoa powder, yet it somehow stays light not heavy, silky not gloopy.
I won’t give the whole Chocolate Buttercream Recipe here but theres a couple of tiny tricks I learned that make it spreadable and shiny. It’s the kind of frosting that makes you stop mid bite and wonder why store bought ever sounded like a good idea.
If you want something classic but surprising, this is the one you’ll keep coming back to.
Ingredients
The BEST Chocolate Buttercream Frosting!
- Unsalted butter: Rich source of calories and fat, gives creamy texture and silkiness
- Confectioners sugar: Pure sweetener, adds structure and smoothness, mainly simple carbs
- Unsweetened cocoa powder: Adds deep chocolate flavor, low fat, some fiber and antioxidants
- Heavy cream or whole milk: Thickens and lightens frosting, adds creaminess and fat, more calories though
- Pure vanilla extract: Boosts flavor complexity, tiny calories, makes chocolate taste rounder
- Fine sea salt: Balances sweetness, enhances chocolate notes, just a pinch goes far
- Instant espresso powder optional: Intensifies chocolate flavor without coffee taste, tiny bit wakes it up
- Light corn syrup optional: Adds shine and spreadability, prevents crystallization, adds few extra carbs
Ingredient Quantities
- 1 cup (2 sticks) unsalted butter softened
- 3 1/2 cups confectioners sugar (powdered sugar)
- 3/4 cup unsweetened cocoa powder
- 2 to 4 tablespoons heavy cream or whole milk
- 2 teaspoons pure vanilla extract
- 1/4 teaspoon fine sea salt
- 1 teaspoon instant espresso powder optional
- 2 tablespoons light corn syrup optional
How to Make this
1. Let 1 cup (2 sticks) unsalted butter soften at room temp about 30-60 minutes so it’s really soft but not melty, then beat it on medium speed for 2-3 minutes until light and creamy.
2. Sift together 3 1/2 cups confectioners sugar, 3/4 cup unsweetened cocoa powder, 1/4 teaspoon fine sea salt and if using 1 teaspoon instant espresso powder so there are no lumps.
3. With mixer on low add the dry mix to the butter, about 1 cup at a time, scraping the bowl as you go. Keep speed low at first so you dont get a sugar cloud.
4. Once most of the dry mix is incorporated turn mixer to medium and beat 1-2 minutes until the texture starts to look smooth and fluffy.
5. Add 2 teaspoons pure vanilla extract, 2 tablespoons light corn syrup if you want extra shine/stability, and 2 tablespoons heavy cream or whole milk. If you used espresso powder you can dissolve it in 1 teaspoon hot water before adding, that makes the flavor even.
6. Beat for another 2-3 minutes. Check consistency: for thicker frosting add more powdered sugar 2 tablespoons at a time, for thinner add more cream 1 tablespoon at a time, up to 4 tablespoons total.
7. Taste and tweak: if it’s too sweet a tiny pinch more salt helps, for stronger chocolate add 1 tablespoon dutch-processed cocoa or a pinch extra unsweetened cocoa. Dont overmix or it can get too soft.
8. If you need to pipe the frosting chill it 10-20 minutes so it firms up, then scoop into a piping bag. For spreading use an offset spatula and smooth in even strokes.
9. Fix curdled or greasy looking frosting by whipping it longer for 1-2 minutes, or chilling 10 minutes and re-whipping. Warm hands on the bowl can help smooth it if it’s too stiff.
10. Store at room temp up to 24 hours for easy spreading, refrigerate up to 1 week in an airtight container, or freeze up to 3 months. Bring to room temp and re-whip before using.
Equipment Needed
1. Stand mixer with paddle attachment, or a sturdy hand mixer if that’s what you got
2. Large mixing bowl, for hand mixing or extra room while you scrape
3. Sifter or fine mesh sieve to remove lumps from powdered sugar and cocoa
4. Rubber or silicone spatula for scraping the bowl clean
5. Measuring cups and spoons (1 cup, tbsp, tsp)
6. Offset spatula for spreading smooth frosting on cakes or cupcakes
7. Piping bag and a round tip if you plan to pipe decorations
8. Small heatproof bowl and teaspoon to dissolve espresso powder if using
9. Airtight container for storing leftovers or chilling the frosting
FAQ
The BEST Chocolate Buttercream Frosting! Recipe Substitutions and Variations
- Unsalted butter (1 cup) → 1 cup vegan stick butter or plant based margarine for dairy free, or 3/4 cup vegetable shortening + 1/4 cup butter for extra stability; expect a bit less buttery flavor, so add a pinch more salt or vanilla to boost taste.
- Confectioners sugar (3 1/2 cups) → make quick powdered sugar by blending granulated sugar with cornstarch: for each cup needed pulse 1 cup granulated sugar + 1 tablespoon cornstarch until very fine, then sift; works in a pinch but can be slightly grainier.
- Heavy cream (2–4 tbsp) → use equal amount whole milk or half and half, or for richer texture use 3 parts milk + 1 part melted butter; for small spoonful measures just swap 1:1 with milk, its fine.
- Light corn syrup (2 tbsp, optional) → swap 1:1 with light agave syrup or golden syrup, or use honey (start with 1 to 1 1/2 tbsp) if you dont mind a flavor change; these keep the frosting shiny and prevent grittiness.
Pro Tips
1. Get the butter right not just soft but still cool. If it looks glossy or feels greasy, stick it in the fridge 10 minutes, then beat again. If it is still too firm let it sit a bit longer, you want it pillowy not melty.
2. Add the dry mix slowly on low or you will get a powdered sugar cloud everywhere, and scrape the bowl often. If you want deeper chocolate flavor dissolve the espresso powder in a teaspoon of hot water first, it makes the chocolate pop.
3. Adjust texture in tiny steps. For thicker add 1 or 2 tablespoons powdered sugar at a time, for thinner add cream 1 tablespoon at a time up to the total called for. Taste as you go, a tiny pinch more salt will calm the sweetness faster than adding more cocoa.
4. If the frosting looks greasy or curdled chill it 10 minutes then whip again at medium speed, or chill and rewhip until smooth. Want to pipe? Chill 10 to 20 minutes so it firms up, then fill your bag and squeeze steady.
The BEST Chocolate Buttercream Frosting! Recipe
I finally nailed a Chocolate Buttercream Frosting Recipe, and I'm revealing the single pantry ingredient that ensures consistent results.
12
servings
306
kcal
Equipment: 1. Stand mixer with paddle attachment, or a sturdy hand mixer if that’s what you got
2. Large mixing bowl, for hand mixing or extra room while you scrape
3. Sifter or fine mesh sieve to remove lumps from powdered sugar and cocoa
4. Rubber or silicone spatula for scraping the bowl clean
5. Measuring cups and spoons (1 cup, tbsp, tsp)
6. Offset spatula for spreading smooth frosting on cakes or cupcakes
7. Piping bag and a round tip if you plan to pipe decorations
8. Small heatproof bowl and teaspoon to dissolve espresso powder if using
9. Airtight container for storing leftovers or chilling the frosting
Ingredients
-
1 cup (2 sticks) unsalted butter softened
-
3 1/2 cups confectioners sugar (powdered sugar)
-
3/4 cup unsweetened cocoa powder
-
2 to 4 tablespoons heavy cream or whole milk
-
2 teaspoons pure vanilla extract
-
1/4 teaspoon fine sea salt
-
1 teaspoon instant espresso powder optional
-
2 tablespoons light corn syrup optional
Directions
- Let 1 cup (2 sticks) unsalted butter soften at room temp about 30-60 minutes so it's really soft but not melty, then beat it on medium speed for 2-3 minutes until light and creamy.
- Sift together 3 1/2 cups confectioners sugar, 3/4 cup unsweetened cocoa powder, 1/4 teaspoon fine sea salt and if using 1 teaspoon instant espresso powder so there are no lumps.
- With mixer on low add the dry mix to the butter, about 1 cup at a time, scraping the bowl as you go. Keep speed low at first so you dont get a sugar cloud.
- Once most of the dry mix is incorporated turn mixer to medium and beat 1-2 minutes until the texture starts to look smooth and fluffy.
- Add 2 teaspoons pure vanilla extract, 2 tablespoons light corn syrup if you want extra shine/stability, and 2 tablespoons heavy cream or whole milk. If you used espresso powder you can dissolve it in 1 teaspoon hot water before adding, that makes the flavor even.
- Beat for another 2-3 minutes. Check consistency: for thicker frosting add more powdered sugar 2 tablespoons at a time, for thinner add more cream 1 tablespoon at a time, up to 4 tablespoons total.
- Taste and tweak: if it's too sweet a tiny pinch more salt helps, for stronger chocolate add 1 tablespoon dutch-processed cocoa or a pinch extra unsweetened cocoa. Dont overmix or it can get too soft.
- If you need to pipe the frosting chill it 10-20 minutes so it firms up, then scoop into a piping bag. For spreading use an offset spatula and smooth in even strokes.
- Fix curdled or greasy looking frosting by whipping it longer for 1-2 minutes, or chilling 10 minutes and re-whipping. Warm hands on the bowl can help smooth it if it's too stiff.
- Store at room temp up to 24 hours for easy spreading, refrigerate up to 1 week in an airtight container, or freeze up to 3 months. Bring to room temp and re-whip 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.
Nutrition Facts
- Serving Size: 68g
- Total number of serves: 12
- Calories: 306kcal
- Fat: 17.5g
- Saturated Fat: 11g
- Trans Fat: 0.57g
- Polyunsaturated: 0.85g
- Monounsaturated: 4.48g
- Cholesterol: 44.8mg
- Sodium: 55mg
- Potassium: 105mg
- Carbohydrates: 40.7g
- Fiber: 2.31g
- Sugar: 37.1g
- Protein: 1.47g
- Vitamin A: 482IU
- Vitamin C: 0.04mg
- Calcium: 12.1mg
- Iron: 0.87mg
