This is the BEST chocolate buttercream frosting—fluffy, creamy, rich and silky, with deep chocolate flavor and a perfectly whipped, bakery-style texture—you’ll be eating it with a spoon! Thanks to a tried-and-tested method, it turns out thick, stable, perfectly pipeable, and easy to spread every single time—once you try it, you’ll never go back!
PIN THIS RECIPE TO SAVE FOR LATER
WHY this Chocolate Buttercream frosting WORKS
This chocolate frosting recipe is the BEST thanks to a few smart techniques and ingredient tweaks that make all the difference:
1. Ultra creamy and fluffy: Beating the butter first, then whipping the finished frosting for a full 2 minutes, creates an exceptionally light, airy, creamy, bakery-style texture.
2. Deep chocolate flavor: A generous amount of cocoa powder delivers rich chocolate flavor that will have you swooning.
3. Silky smooth texture: Sifting the powdered sugar and cocoa removes lumps for velvety, perfectly smooth frosting every time.
4. Heavy cream makes it luxurious: Heavy cream creates a softer, silkier, thicker, more decadent consistency than milk while helping the frosting whip up beautifully.
5. Pipes beautifully: The ratio of butter, sugar, cocoa, and cream creates a stable frosting that holds its shape while staying soft and luscious.
Chocolate Frosting Recipe Ingredients
Let’s take a closer look at what you need to make this recipe (measurements in the printable recipe card at the bottom of the post):
How to MAke Chocolate Frosting
Let’s take a closer look at how to make this recipe with step-by-step photos (full recipe in the printable recipe card at the bottom of the post):
Chocolate Buttercream Frosting Recipe Tips
•Start with cool room-temp ingredients: Butter should be soft but still cool (about 65–68°F), giving slightly when pressed yet holding its shape. It should look matte (not shiny) and feel smooth, not greasy.
•Adjust consistency as needed: If the frosting is too thin, add 1-2 more Tablespoons of powdered sugar. If it’s too thick, add 1-2 more Tablespoons of cream.
•Adjust sweetness: Taste the frosting and add a pinch more salt if it’s too sweet.
Chocolate Chocolate Frosting variations
How to serve Homemade Chocolate Frosting
Cream cheese frosting is delicious on cakes, cupcakes, and cookies! Here are some tips for the perfect serving texture:
HOW TO STORE Best Chocolate Frosting
•Room temperature: Frosting can be kept in an airtight container at room temperature for up to 1 day if your kitchen is cool.
•Refrigerate: Store in an airtight container in the refrigerator for up to 1 week. Let it come to room temperature, then re-whip before using for the fluffiest texture.
•Freeze: Freeze in an airtight container for up to 3 months. Thaw overnight in the refrigerator, then bring to room temperature and whip again until smooth and creamy.
Looking for more chocolate Dessert Recipes?
German Chocolate Cake
Chocolate Raspberry Cake
Turtle Brownies
Chocolate Eclair Cake
Chocolate Crinkle Cookies
Chocolate Lava Cake
Chocolate Chess Pie
Chocolate Mousse Cake
WANT TO TRY THIS Chocolate Frosting RECIPE?
PIN IT to your recipe BOARD TO SAVE FOR LATER!
FIND ME ON PINTEREST FOR MORE GREAT RECIPES! I AM ALWAYS PINNING :)!
©Carlsbad Cravings by CarlsbadCravings.com
Best Chocolate Frosting Recipe
Save This Recipe To Your Recipe Box
You can now create an account on our site and save your favorite recipes all in one place!
Ingredients
- 1 cup (2 sticks) unsalted butter, room temperature (see notes)
- 16 oz. (4 cups) powdered sugar
- 1/2 cup unsweetened cocoa powder
- 1/4 teaspoon table salt
- 1/3 cup heavy cream
- 2 teaspoons pure vanilla extract
Instructions
- Sift: Sift the powdered sugar, cocoa powder, and salt into a large bowl, then whisk to combine.
- Cream Butter: In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on high until smooth and fluffy, about 60 seconds.
- Combine: With the mixer on low, gradually add the sugar/cocoa mixture to the butter until mostly incorporated, then slowly add the cream and vanilla. Scrape down the sides of the bowl.
- Make it Fluffy: Increase the speed to medium-high and beat for a full 2 minutes-no less! If the frosting is too thin, add 1-2 more Tablespoons of powdered sugar. If it’s too thick, add 1-2 more Tablespoons of cream. Taste the frosting and add a pinch more salt if it’s too sweet.
Notes
- Start with cool room-temp ingredients: Butter should be soft but still cool (about 65–68°F), giving slightly when pressed yet holding its shape. It should look matte (not shiny) and feel smooth, not greasy.
- Adjust consistency as needed: If the frosting is too thin, add 1-2 more Tablespoons of powdered sugar. If it’s too thick, add 1-2 more Tablespoons of cream.
- Adjust sweetness: Taste the frosting and add a pinch more salt if it’s too sweet.
- Chill if too soft: Pop it in the fridge for 10–15 minutes to firm up before spreading or piping.
Storage
- Room temperature: Frosting can be kept in an airtight container at room temperature for up to 1 day if your kitchen is cool.
- Refrigerate: Store in an airtight container for up to 1 week. Let it come to room temperature, then re-whip before using for the fluffiest texture.
- Freeze: Freeze in an airtight container for up to 3 months. Thaw overnight in the refrigerator, then bring to room temperature and whip again until smooth and creamy.
Want To Make This Recipe?
Did You Make This Recipe?
Tag @CarlsbadCravings and Use #CarlsbadCravngs
Leave a Review, I Always Love Hearing From You!
leave a review