Best Chocolate Frosting Recipe
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!
Servings 2.5 cups
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.