Addictive Recipes from a Self-Taught Baker

Favorite Chocolate Buttercream

Deliciously soft, creamy, silky, and easy PERFECT chocolate buttercream recipe! sallysbakingaddiction.com

Here we go! This is my favorite chocolate buttercream recipe. I’m tempted to call it a “basic” chocolate buttercream, but it’s anything but– it’s incredibly CREAMY, silky, smooth, and rich. Like a decadent brownie in frosting form. Melts in your mouth and is unbelievable on chocolate cupcakes.

Deliciously soft, creamy, silky, and easy PERFECT chocolate buttercream recipe! sallysbakingaddiction.com

Even though it’s a wonderfully creamy chocolate buttercream, it holds its shape beautifully. So it’s perfect for piping even the most intricate and fancy designs.

I’ve made this chocolate buttercream more times than I can count, but I adore it paired with cookies and cream cupcakes, yellow cupcakes, and coconut cupcakes (yum!). If you scale it up, you can use it to frost a layered cake, like I do with my marble cake recipe.

Dive into this chocolate decadence!

Deliciously soft, creamy, silky, and easy PERFECT chocolate buttercream recipe! sallysbakingaddiction.com

Favorite Chocolate Buttercream

Ingredients:

  • 1 cup (230g) unsalted butter, softened to room temperature2
  • 3 and 1/2 cups (420g) confectioners' sugar
  • 1/2 cup (45g) unsweetened cocoa powder
  • 3 Tablespoons (45ml) heavy cream or milk
  • 1/4 teaspoon salt
  • 2 teaspoons vanilla extract

Directions:

  1. With a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter on medium speed until creamy - about 2 minutes. Add confectioners' sugar, cocoa powder, heavy cream, salt, and vanilla extract with the mixer running on low. Increase to high speed and beat for 3 full minutes. Add up to 1/2 cup more confectioners' sugar if frosting is too thin or another Tablespoon of cream if frosting is too thick.
  2. Cover tightly and if not using right away, store for up to 1 week in the refrigerator. Freeze for up to 2-3 months, then thaw before using.

Recipe Notes:

This recipe is enough to frost 12-16 cupcakes or one 9x13 quarter sheet cake. Follow these ratios for a 2 layer cake and these ratios for a 3 or 4 layer cake.

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And here is my favorite vanilla buttercream recipe!

Deliciously soft, creamy, and easy PERFECT vanilla buttercream recipe! sallysbakingaddiction.com

Deliciously soft, creamy, silky, and easy PERFECT chocolate buttercream recipe! sallysbakingaddiction.com

120 comments

  1. Ok so if I frost a cake with this frosting does the cake have to be refrigerated. Looking at using the recipe tommrow for Easter Sunday dessert. Please help. Not much room in fridge

  2. Hi i need to cover and fill a 6 inch and 8 inch cake. Can i double the recipe up and will it be enough or should i make 2 seperate batches?

  3. Just made this: OMG. We are all in heaven!!!! Truly delicious and so easy to make!! Thank you, Miss Sally!

  4. Hi can we make the buttercream in advance and store it???

  5. What are your recommendations for freezing frosting?

    • Hi Jennifer! Freeze for up to 2-3 months, then thaw before using. I usually just freeze it in a tupperware container.

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