Chocolate Buttercream Frosting

With no more effort than driving to the store to buy store bought frosting, you can add a gourmet touch and turn a basic cake into a chocolate heaven.  This chocolate buttercream is whipped to a fluffy cream with chocolate added, and your mixer does most of the work while you take all the credit. Prepare for the oohs and ahhs.

Having a classic chocolate frosting recipe in your pocket is a must for anyone who ever plans to bake. And this one is perfect as it is versatile, delicious, and just so much fun. It is simple and easy to make, turns out great, and is ideal for cakes, cupcakes, whoopee pies, or eating with a spoon.

Chocolate Buttercream Icing

A creamy and smooth chocolate buttercream recipe. This smooth chocolate icing is perfect for frosting cakes, cupcakes, and more. Use it as a filling for sandwich cookies or whoopee pies. Or eat it with a spoon.
Course: Dessert, icing
Cuisine: American
Keyword: chocolate buttercream icing, chocolate buttercream icing recipe
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 24 cupcakes
Calories: 168kcal


  • 1 1/4 cups unsalted butter softened to room temperature
  • 3 1/2 cups confectioners' sugar
  • 3/4 cup unsweetened cocoa powder
  • 1/4 tsp salt
  • 1 tsp pure vanilla extract
  • 1/4 cup heavy cream half-and-half, or whole milk


  • Place softened butter in a mixing bowl.
  • Using the whisk attachment on a handheld or stand mixer, beat the butter on high speed until smooth and creamy (about 1 minute).
  • Then, turn mixer to a low speed, and slowly add confectioners' sugar, cocoa powder, salt, vanilla, and cream.
  • Once you have added everything, turn the mixer speed up to high.
  • Beat for a full 3 minutes to incorporate everything and get a nice smooth icing.
  • Check icing, and adjust for thickness, and sweetness:
  • Add 1-2 Tbs confectioners' sugar if frosting is too thin
  • Add 1-2 more Tbs of cream, half and half, or milk if frosting is too thick.
  • Add a pinch more salt if it's too sweet.
  • Refrigerate if not using immediately.


This makes enough chocolate buttercream to frost a batch of cupcakes, or a standard cake. Adjust for amount you need.


Calories: 168kcal | Carbohydrates: 19g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 28mg | Sodium: 27mg | Potassium: 45mg | Sugar: 17g | Vitamin A: 6.6% | Calcium: 0.8% | Iron: 2.1%

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