Chocolate Buttercream

Recipe by David Turner
Not Yet Reviewed

While there are many ways to make chocolate buttercream frosting, our version is simple, quick, and reliable. It requires just a handful of ingredients and ten minutes of time to make, and the result is a silky, deeply chocolatey frosting that’s ready to swipe onto whatever cakes or cupcakes you’re baking (though we especially like it on fudgy chocolate cupcakes or hot milk cake). No fancy techniques, no unexpected steps — just a perfectly sweet, pantry-friendly recipe that you’ll reach for again and again.

Prep
10 mins
Total
10 mins
Yield
3 cups (enough for a 9” x 13” cake or 18 to 24 cupcakes)
Chocolate Buttercream frosting piped onto chocolate cupcakes - select to zoom
Chocolate Buttercream frosting piped onto chocolate cupcakes - select to zoom
Chocolate Buttercream frosting in a bowl - select to zoom
Chocolate Buttercream frosting on a spatula - select to zoom
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Instructions

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  1. In a small bowl or measuring cup, combine the cream, vanilla, and espresso powder. Whisk to combine and dissolve the espresso powder. Set aside.

  2. In the bowl of a stand mixer fitted with the flat beater or working in a large bowl with an electric hand mixer, beat the butter and salt on medium speed until smooth, about 1 minute. Scrape the sides and bottom of the bowl. 

  3. In a separate bowl, sift together the confectioners' sugar and cocoa. Add about one-third of this mixture to the bowl with the butter, then beat on low speed until combined. The mixture may appear crumbly at first, but it'll become smooth and creamy as you continue to mix.

  4. Add half the cream mixture and beat on low speed until fully incorporated.  

  5. Add another one-third of the confectioners’ sugar and cocoa, the remaining cream mixture, then the remaining sugar and cocoa, mixing to fully incorporate the ingredients and scraping the bowl after each addition.  

  6. Increase the speed to medium and beat until fluffy and lighter in color, 1 to 2 minutes. 

  7. Spread or pipe the chocolate buttercream frosting onto your favorite cake or cupcakes. Refrigerate any leftovers in an airtight container for up to 4 days; freeze for longer storage. Bring refrigerated or frozen buttercream to room temperature and re-whip in a mixer before using. 

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