Chocolate Frosting

This homemade chocolate frosting is extra creamy with a delicious chocolate flavor that's not too rich. Made with cocoa powder - it's the perfect buttercream recipe for cakes, cupcakes or brownies.

Course Dessert

Cuisine American

Keyword Chocolate Buttercream, Chocolate Frosting

Prep Time 10

Total Time 10

Servings cupcakes*

Calories 176kcal

Author Fiona Dowling

Ingredients

1 cup unsalted butter* (226 grams) softened
3-4 cups powdered sugar (330-440 grams) sifted
½ cup cocoa powder* (45 grams) sifted
1 teaspoon vanilla extract
¼ teaspoon salt
3-5 tablespoons milk or cream* (45-75 ml)

US Customary - Metric

Instructions

In a large bowl, beat the butter until fluffy and no lumps remain.
Turn the mixer to low and beat in 2 cups of the powdered sugar. Once combined, beat on medium-high for 15 seconds.
With the mixer on low speed, carefully beat in the sifted cocoa powder, vanilla, and salt.
Then beat in the rest of the powdered sugar about ½ cup at a time, alternating with 1-2 tablespoons of milk/whipping cream until the desired consistency and sweetness is reached. If the frosting is too thick, add in a little extra milk/cream. If it's too thin, add in a little more powdered sugar.
Once everything is combined, beat on medium-high speed for 10 seconds.

Notes

Butter: Butter should be softened, but not melted or starting to melt. If you gently press your finger into the butter it should make a slight indent. Salted butter is ok. But if using salted butter, remove the salt from the recipe.
Cocoa: Feel free to use natural or Dutch-process cocoa powder. Use ¾ cup cocoa powder for an extra rich chocolate flavor.
Milk/Cream: 2%, whole milk, half-and-half cream, whipping cream or heavy cream work well. I typically use milk for brownies or cakes and cream for cupcakes when I want extra thick frosting that I plan to pipe.
Yield: This recipe makes enough for:
1. 12-18 cupcakes using a piping bag
2. 24 cupcakes with a thin layer using a knife
3. the top of a 9x13 inch pan of brownies or sheet cake
4. half for an 8x8 or 9x9 inch pan of brownies
5. double the recipe (if you have a very, very large bowl) or make 2 batches for an 8- or 9-inch layer cake.
Storage: Store frosting in an airtight container in the fridge for up to 2 weeks (or until the expiry date of the milk/cream). Let it sit at room temperature before using. Beat with an electric mixer to soften if needed. Frosted cakes and cupcakes can be stored in an airtight container at room temperature for 2-3 days or in the fridge for 4-5 days (most cakes and cupcakes will dry out after about 4 days).
Nutrition: Nutrition information is based on the frosting divided equally between 18 cupcakes, not including the cupcake. It is meant as an estimate only.

Nutrition