Description
This Best Chocolate Buttercream recipe delivers a rich, creamy, and smooth chocolate frosting that’s perfect for cakes, cupcakes, and cookies. Made with simple ingredients like unsalted butter, cocoa powder, powdered sugar, and vanilla extract, this buttercream can also be elevated with melted chocolate for an extra depth of flavor. Easy to whip up in just 10 minutes, it allows you to achieve a luscious and spreadable frosting consistency by adjusting the milk and sugar as needed.
Ingredients
Scale
Buttercream Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 1/2 cup unsweetened cocoa powder
- 4 cups powdered sugar
- 1/4 cup whole milk (or more for desired consistency)
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 3 oz melted chocolate (optional for a richer flavor)
Instructions
- Beat the butter: In a large mixing bowl, beat the softened butter on medium speed for about 2 minutes until it becomes smooth and creamy, creating a light base for the frosting.
- Add cocoa powder and powdered sugar: Gradually add the cocoa powder and powdered sugar, one cup at a time, mixing on low speed to avoid creating a mess. After each addition, scrape down the sides of the bowl to ensure even mixing and prevent clumps.
- Add milk and vanilla: Once all the powdered sugar and cocoa powder have been incorporated, mix in the milk, vanilla extract, and salt. Beat on medium speed for about 2 minutes until the frosting reaches a smooth and creamy consistency.
- Add melted chocolate (optional): For a richer chocolate flavor, fold in the melted chocolate and beat until fully combined, enhancing the depth of taste.
- Adjust consistency: If the buttercream is too thick, add more milk a tablespoon at a time until you get your preferred spreadable texture. Conversely, if it’s too thin, add more powdered sugar gradually to thicken it.
- Frost your dessert: Once you reach the desired consistency, use the frosting immediately to generously cover your cakes, cupcakes, or cookies for a delicious finishing touch.
Notes
- If you prefer a dairy-free version, substitute whole milk with almond or oat milk.
- Make sure the butter is softened to room temperature for easy beating and a smoother frosting.
- Use high-quality cocoa powder for the best chocolate flavor.
- The melted chocolate step is optional but recommended for a deeper, more intense chocolate taste.
- Buttercream can be stored in an airtight container in the refrigerator for up to one week; re-whip before using.
- If the frosting stiffens after refrigeration, warm it slightly and re-beat to restore creamy texture.
