Decadent Chocolate Buttercream Frosting is made with 5 simple ingredients and is ready in less than 10 minutes. This light and airy homemade American-style buttercream is made with cocoa powder and is a delicious addition to your favorite cakes, cupcakes, brownies, and more!
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We love chocolate here at The Sweet Occasion!! And a 5-Ingredient Chocolate Buttercream is a timeless recipe for all your favorite desserts to satisfy a sweet craving, celebrate a special occasion, or simply come together with your loved ones for a perfect ending to any meal.
As a trained pastry chef, I love having quick and easy go-to recipes without sacrificing flavor. In just 8 minutes, you can have this chocolate buttercream ready to pipe on chocolate cupcakes or spread over decadent chocolate brownies. For a fudgier frosting, you can also try chocolate fudge frosting.
Why You'll Love This Recipe
- Made with 5 ingredients. You only need simple baking ingredients for this recipe. Nothing complicated here!
- Decadence without the fuss. Chocolate buttercream comes together quickly with minimal effort! No need to deal with melting chocolate, we’re adding cocoa powder straight to the mixing bowl for simplicity and a rich delicious flavor.
- Versatile. We love pairing chocolate buttercream with various desserts, including brownies, cakes and cupcakes, and cookies.
Everything You'll Need to Make Chocolate Frosting
- Butter. Adds a delicious flavor to the frosting. Stick with unsalted butter to control the amount of salt. Allow your butter to sit at room temperature for 30 minutes to 1 hour. It should be malleable without being greasy or melted.
- Powdered sugar. Sweetens the frosting and creates a smooth and creamy consistency. Sift your sugar to remove any lumps
- Cocoa powder. Adds a rich, chocolatey flavor to the buttercream. I prefer Dutch-processed cocoa powder since it has a milder and smoother flavor than natural cocoa powder (but feel free to use either!). Make sure to sift your cocoa powder to remove any lumps (you can sift it with the powdered sugar).
- Vanilla. Select pure vanilla extract for the best flavor.
- Heavy cream. You’ll need cream to thin out the frosting for the perfect spreadable and pipeable consistency. Feel free to use any milk.
Helpful Tools for Making Homemade Buttercream Frosting
- Digital kitchen scale or measuring cups. Using a scale will give you the most accurate measurements.
- Measuring spoons.
- Mixer. A handheld or stand mixer will work.
- Large bowl. A stand mixer bowl or a large mixing bowl will work.
- Rubber spatula.
Buttercream in 3 Simple Steps
Beat the butter. Use a mixer to beat until smooth and creamy.
Add sugar and cocoa powder. Mix the powdered sugar and cocoa powder into the butter until combined.
Add vanilla and cream. Mix in the vanilla and enough cream until desired consistency. Beat for 3-4 minutes until light and airy, scraping down the sides of the bowl as needed.
How Much Frosting Will This Recipe Yield?
This chocolate buttercream will yield 2.5-3 cups for 18-24 cupcakes, a 9x13-inch cake, or a two-layer 8-inch or 9-inch cake.
Note: The longer you whip the buttercream, the more air gets whipped in, resulting in a greater volume (closer to 3 cups of frosting). However, if you over whip your frosting, you will have lots of air pockets, and you won’t have a super smooth buttercream.
Recipe Tips & Tricks
I love following these five tips when making buttercream frosting for the perfect consistency.
- Sift the powdered sugar and cocoa powder. Sift together before adding it to the butter for a smooth and creamy buttercream consistency.
- Use the paddle attachment. The paddle attachment, when using a stand mixer, incorporates less air into the frosting than the whisk attachment (which means fewer air bubbles!).
- Scrape down the bowl. During each process step, scrape down the sides of the mixing bowl several times to ensure all the ingredients are evenly incorporated.
- Slowly mix in the sugar. Once you add the powdered sugar and cocoa powder to the butter, turn the mixer to low speed to prevent the sugar from flying out of the bowl. I cover my mixer with a kitchen towel until the sugar is combined with the butter.
- Slowly add in the cream. You’ll want to add the cream a little at a time to prevent the consistency of the buttercream from becoming too loose.
Easy Ideas for Variation and Using Chocolate Frosting
- Mocha buttercream. Love coffee? Add 1 ½ teaspoons of instant espresso powder into the frosting with the powdered sugar. It’s the perfect combination of espresso frosting and chocolate buttercream.
- Decorate cakes for any occasion. This chocolate buttercream is a classic pairing with chocolate cake and vanilla layered cake. For a different twist, try pairing it with fresh strawberry cake.
- Pair with cookies. Add a swirl of buttercream to funfetti cookies for a festive dessert, or sandwich with chocolate cookies for a decadent treat!
Storage & Freezing Tips
We love making buttercream ahead of time for an easy, last-minute topping to desserts. Here are all the ways you can store buttercream:
- At room temperature. Store chocolate buttercream in an airtight container at room temperature for up to 2 days. If it’s too warm, transfer it to the fridge to prevent your buttercream from melting.
- Refrigerator. Store buttercream in the fridge in an airtight container for up to 1 week. Before using, bring it to room temperature and re-whip it with the paddle attachment (or a handheld mixer).
- Freezer. Store the frosting in a resealable freezer-safe bag in the freezer for up to 3 months. Thaw overnight in the refrigerator, then bring to room temperature and re-whip before using.
Frequently Asked Questions
As you whip your buttercream in the final step, it will lighten in color. If you don’t scrape down the sides and bottom of the bowl, the buttercream attached to the bowl will be darker in color than the rest of the batch.
If your frosting is too thin, mix in additional sifted powdered sugar until desired consistency. Just note that the more you add in, the sweeter the mixture will become.
I don’t recommend refrigerating before using. Add your desired amount of cream (in the last process step) for your ideal consistency, and you’re ready to go!
More Recipes That Pair Well With Chocolate Frosting
I hope you love this 5-Ingredient Chocolate Buttercream Frosting as much as we do and that it becomes a family favorite! Please leave a comment below, I love reading your feedback! And if you’d like to make this recipe later, don’t forget to pin it on Pinterest! Happy Baking!
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5-Ingredient Chocolate Buttercream Frosting
- Total Time: 8 minutes
- Yield: 2 ½ cups 1x
Description
Decadent Chocolate Buttercream Frosting is made with 5 simple ingredients and is ready in less than 10 minutes. This light and airy homemade American-style buttercream is made with cocoa powder and is a delicious addition to your favorite cakes, cupcakes, brownies, and more!
Ingredients
- 226 (1 cup) unsalted butter, at room temperature
- 450 g (1 pound) powdered sugar
- 45 g (½ cup) unsweetened cocoa powder
- 2 teaspoons pure vanilla extract
- 2–4 tablespoons heavy cream or milk
Instructions
- In a large bowl, using a hand-held mixer or stand mixer fitted with the paddle attachment beat the butter until smooth and creamy, 2-3 minutes.
- Add the powdered sugar and mix on low speed until completely incorporated.
- Add the vanilla and enough cream for desired consistency. Scrape down the sides and bottom of the bowl. Beat on medium speed for 3-4 minutes until light and airy.
Notes
Storage: Store in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 1 week.
Freezer: Store in a resealable freezer-safe bag in the freezer for up to 3 months. thaw overnight in the refrigerator, then bring to room temperature and re-whip before using.
- Prep Time: 8 minutes
- Category: Frostings & Fillings
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