Description

This decadent Chocolate Buttercream recipe creates a rich, creamy frosting perfect for cakes and cupcakes. Made with real butter, cocoa powder, and a touch of espresso for depth of flavor, this buttercream is smooth, fluffy, and easy to spread or pipe, adding a luscious chocolate finish to your baked goods.

Ingredients

Scale

Wet Ingredients

1/4 cup (57g) heavy cream, half-and-half, or whole milk
2 teaspoons King Arthur Pure Vanilla Extract
1/4 teaspoon espresso powder (optional)
16 tablespoons (226g) unsalted butter, softened

Dry Ingredients

1/4 teaspoon table salt
3 1/2 cups (396g) confectioners’ sugar
1/2 cup (42g) unsweetened cocoa, Dutch-process or natural

Instructions

Combine Wet Ingredients: In a small bowl or measuring cup, whisk together the heavy cream (or half-and-half or whole milk), vanilla extract, and espresso powder until the espresso powder is dissolved. Set this mixture aside.
Beat Butter and Salt: Using a stand mixer fitted with a flat beater or an electric hand mixer in a large bowl, beat the softened butter and salt on medium speed until smooth, about 1 minute. Scrape down the sides and bottom of the bowl as needed.
Sift Dry Ingredients: In a separate bowl, sift together the confectioners’ sugar and cocoa powder to remove lumps and ensure smooth mixing.
Incorporate Dry and Wet Ingredients in Portions: Add about one-third of the sifted sugar and cocoa mixture to the butter bowl and beat on low speed until combined. Though the mixture may look crumbly at first, it will become creamy with continued mixing.
Add Half the Cream Mixture: Pour in half of the cream mixture and beat on low speed until fully incorporated.
Add Remaining Sugar and Cream: Add the next one-third of the sugar and cocoa mixture, followed by the remaining cream mixture, and finally the last of the sugar and cocoa mixture. Be sure to scrape the bowl after each addition and mix thoroughly to combine.
Beat Until Fluffy: Increase the mixer speed to medium and beat for 1 to 2 minutes until the buttercream is light, fluffy, and lighter in color.
Use or Store: Spread or pipe the buttercream on your cake or cupcakes. Store any leftovers in an airtight container in the refrigerator for up to 4 days or freeze for longer. Before use, bring refrigerated or frozen buttercream to room temperature and re-whip to restore its smooth texture.

Notes

For best texture, ensure that the butter is softened, not melted.
Espresso powder is optional but enhances the chocolate flavor without adding coffee taste.
Adjust the consistency by adding a bit more cream for a softer frosting or more powdered sugar for a firmer one.
You can substitute Dutch-process cocoa for natural cocoa powder based on availability or preference; flavor profiles will differ slightly.
Leftover buttercream can be frozen for up to 2 months.
Always re-whip chilled or frozen buttercream before use for best spreadability.

Prep Time: 10 minutes
Cook Time: 0 minutes
Category: Frosting
Method: Stovetop
Cuisine: American

Keywords: chocolate buttercream, chocolate frosting, buttercream frosting, chocolate icing, cake frosting, cupcake frosting, easy buttercream