Description

Tired of grainy, stiff, or runny frosting ruining your perfect chocolate cake? This Chocolate Buttercream is rich, smooth, and creamy with a deep chocolate flavor that’s never too sweet. It spreads beautifully, pipes like a dream, and can transform any cake, cupcake, or cookie into something extraordinary.

Ingredients

Scale

1 cup (2 sticks) unsalted butter, softened
3 ½ cups confectioners’ sugar, sifted if possible
½ cup unsweetened cocoa powder
¼ teaspoon salt
2 teaspoons vanilla extract
2–4 tablespoons milk or heavy cream

Tip: Start with 2 tablespoons of liquid and add more to reach your desired consistency. Use softened, room-temperature butter for a fluffy texture.

Instructions

Beat the Butter: In a large bowl, beat softened butter on medium-high speed for 2–3 minutes until light and fluffy.
Add Cocoa & Salt: Sift cocoa powder and salt into the butter. Mix on low until fully combined. Scrape down sides.
Add Sugar Gradually: Add confectioners’ sugar one cup at a time on low speed to avoid a sugar cloud. Mix on medium for 1 minute once all sugar is in.
Add Vanilla & Milk: Pour in vanilla extract and 2 tablespoons of milk or cream. Beat on medium-high for 2–3 minutes until smooth and creamy. Adjust liquid for spreading or piping consistency.

Notes

Cakes: Apply a thin crumb coat first, chill for 15 minutes, then frost generously.
Cupcakes: Pipe with a star tip for bakery-style swirls.
Other Uses: Spread between cookies, dip fruit, or enjoy straight from the bowl.

Pro Tip: Always frost fully cooled cakes or cupcakes to prevent melting.

Nutrition

Calories: 160Cal per 2 tbsp serving
Sugar: 16g
Sodium: 35mg
Fat: 10g
Carbohydrates: 18g
Cholesterol: 25mg