This chocolate buttercream frosting is an easy, homemade, classic frosting that is perfect for cakes of all flavors! Not to mention, it only takes 10 minutes to whip up! Rich, creamy, and smooth with just the right amount of chocolate flavor, American buttercream frosting sets up beautifully for all of your cake and cupcake decorating needs!
Easy Chocolate American Buttercream Frosting
Did you know that there are actually seven (maybe more) different kinds of buttercream frosting? The variations are mostly named for the country or region from where they originated, for example, German Buttercream, French Buttercream, Russian Buttercream, Korean Glossy Buttercream (aka GG Glossy Buttercream), etc.
But the three most popular are Swiss Meringue Buttercream, Italian Meringue Buttercream, and American Buttercream, which is the one we are making here.
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American Buttercream is incredibly simple and can be whipped up in just 10 minutes! Cake decorators tend to love this version because it is very versatile and can be flavored in SO many different ways, with jelly, spices, extract, or my favorite, CHOCOLATE!
The frosting comes out really smooth and silky, with a melt-in-your-mouth quality that is heavenly. Plus, the frosting hardens making it stable for decorating with flowers and suitable for transporting your baked goodies!
You can also use your chocolate frosting as an ice cream topping or spread on graham crackers - alone or with cream cheese! Make a simple, delicious glaze to drizzle over other baked goods by thinning your buttercream frosting with a bit of milk.
Looking for this beginner-level frosting in vanilla flavor? Try my vanilla buttercream frosting too!
🥘 Chocolate Buttercream Frosting Ingredients
All of the basics of a great American buttercream frosting plus the perfect amount of cocoa to add a heavenly chocolate flavor! These are common ingredients that you might already have at home!
- Confectioner’s Sugar – 3 cups of confectioners' sugar. This is the same thing as powdered sugar. It is regular sugar that has been pulverized into a fine powder with some added cornstarch to keep it from caking.
- Unsweetened Cocoa – ¾ cup of unsweetened cocoa powder.
- Butter – 1 cup of butter that is softened at room temperature.
- Vanilla Extract – 2 teaspoons of vanilla extract. Believe it or not, the vanilla really does highlight your chocolate flavor!
- Heavy Cream – 4 tablespoons of heavy cream. Milk or Half & Half can also be used, but the frosting won’t be quite as thick because it doesn’t have the additional richness from the milk fat of heavy whipping cream.
- Salt – If the frosting is too sweet, add a pinch of additional salt and taste again.
*Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!*
🔪 How to Make Chocolate Buttercream Frosting
My perfect chocolate buttercream frosting is a snap to make and whips up quickly! It's one of my most requested frosting recipes from friends and family too! Make sure you have a hand mixer (or stand mixer) and a bowl!
This recipe will frost 12 or more cupcakes (depending on how high you pile the frosting), two 8-9 inch rounds for a layer cake, or a single-layer 9x13 sheet cake.
- Combine dry ingredients. To begin, quickly whisk the ¾ cup of unsweetened cocoa powder and the 3 cups of confectioner’s sugar together in a small bowl and set aside. This is also helpful for removing any lumps in your cocoa!
- Cream the butter. In a mixing bowl or the bowl of your stand mixer, beat the 1 cup of softened butter until it’s creamy, and then add the 2 teaspoons of vanilla. Beat again until fully combined and smooth.
- Mix. Add the dry sugar and cocoa mixture to the butter in 1 cup amounts, while continuing to mix at medium speed. If the frosting becomes dry, drizzle the 4 tablespoons of heavy cream in as needed. Continue this process until you have incorporated all of the sugar and cocoa. Scrape down the sides of your bowl periodically with a spatula as needed. Taste and adjust the sweetness with a pinch of salt as necessary (*see note).
- Beat on high. Lastly, turn your mixer on high speed and beat the frosting until very creamy and smooth, about 1 - 2 minutes.
This buttercream is perfect for any of your baking needs (like some chocolate cupcakes)! Make sure to check out my guide on how to frost a cake for tips and tricks! Enjoy!
💭 Angela's Pro Tips & Recipe Notes
- If your frosting consistency is too wet, add 1 tablespoon of confectioners' sugar at a time until it reaches a good piping consistency.
- Having room-temperature butter is the key to perfectly mixed buttercream frosting!
- Vanilla extract is a basic flavoring for most frostings, but easy substitutes include almond extract, maple syrup, espresso powder, or even Bourbon or Brandy. The best addition to really make the chocolate a stand-out flavor is to use concentrated coffee or espresso.
🥡 Storing
Your leftover chocolate buttercream frosting can be kept in the fridge for up to a week.
Freezing Buttercream Frosting
Place your frosting into an air-tight container and freeze for up to three months. When you're ready to use the frosting, let it thaw fully in the refrigerator.
Once thawed, you can let the frosting sit out at room temperature for a few minutes. Then re-whip quickly for about a minute or until it reaches your desired consistency.
❓ Recipe FAQs
Make sure you are using unsweetened cocoa powder as there is already plenty of sugar in the frosting. Personally, I enjoy Hershey's brand, but you can choose your favorite.
If you are wanting an extra intense and rich flavor, opt for a Dutch-processed cocoa powder.
No, it does not have to be refrigerated, although it will extend its storage life. If you have some frosted cupcakes, they could easily sit at room temperature for a few days and be fine. However, I tend to refrigerate my baked goods anyways to help them last longer, regardless of the frosting.
Instead of your standard unsweetened cocoa powder, use a Dutch-processed cocoa powder or a dark chocolate cocoa powder (such as Hershey's special dark chocolate cocoa powder).
🍰 Best Cake Recipes
- Vanilla Bean Cupcakes - These traditional cupcakes are vanilla flavored with sweet vanilla buttercream!
- Red Velvet Cake - This rich and decadent cake is impressive in both appearance and flavor!
- Tres Leches Cake - This traditional Mexican dessert features three different kinds of milk for a unique and rich flavor!
- Pineapple Upside Down Bundt Cake - This is a sweet and tropical cake that is incredibly easy to make!
- Apple Dump Cake - If you're looking for a truly effortless dessert, this apple dump cake is it!
- Carrot Cake - Carrot cake is a widely popular cake that is coated in tasty cream cheese frosting!
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📖 Recipe Card
Chocolate Buttercream Frosting
Ingredients
- 3 cups confectioners sugar
- ¾ cup unsweetened cocoa
- 1 cup butter (softened, at room temperature)
- 2 teaspoon vanilla extract
- 4 tablespoon heavy cream
- salt (to taste)
(Note: 2x or 3x only changes the ingredient list)
Instructions
- In a large mixing bowl or the bowl of your stand mixer, whisk the confectioners' sugar and unsweetened cocoa together. Set aside.
- In a large mixing bowl, beat the butter for 1 minute or until creamy. Add the vanilla extract and mix until smooth and creamy again.
- Add the dry sugar mixture in 1 cup portions and mix it into the butter at medium speed. Drizzle heavy cream in as needed when the frosting becomes dry. Continue until all of the confectioners' sugar and cocoa have been incorporated, scraping the sides of the bowl as you go. Taste and adjust sweetness with a pinch of salt at a time.
- Increase your hand mixer or stand mixer speed to high and finish beating the frosting until smooth and creamy, which should take about 1-2 minutes.
Notes
- If your frosting consistency is too wet, add 1 tablespoon of confectioners' sugar at a time until it reaches a good piping consistency.
- Having room-temperature butter is the key to perfectly mixed buttercream frosting!
- Vanilla extract is a basic flavoring for most frostings, but easy substitutes include almond extract, maple syrup, espresso powder, or even Bourbon or Brandy. The best addition to really make the chocolate a stand-out flavor is to use concentrated coffee or espresso.
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