Smooth and creamy, this chocolate buttercream frosting is so light and fluffy. Super easy to make, it’s perfect for icing cakes, piping onto cupcakes and spreading over sheet cakes.
“How do you get your chocolate buttercream so light and fluffy?”
It’s one of those questions that drops into my inbox or my Instagram DMs most weeks, and it’s one I’ve been meaning to answer for ages. So finally here it goes.
From all the messages I get, most of you seem to find that when making chocolate buttercream you struggle with it becoming too thick, heavy and stiff. It’s a nightmare to spread or pipe.
Ok you can add a little water, cream or milk to help thin it down, but what if you knew how to get the texture right first time?
Over years of recipe testing chocolate buttercream, I’ve pinpointed the culprit down to cocoa powder.
In our quests for the perfect chocolate buttercream, we are guilty of overdoing the cocoa powder; and it’s this that can make your buttercream too stiff, effectively drying it out.
So here we go, finally I’m letting you in on the secrets to my best ever chocolate buttercream frosting!
If you want to skip the extra recipe information and top tips for the best chocolate buttercream frosting, head on down to the recipe card.
What you’ll need to make this recipe
View my Amazon shopping list with equipment and ingredients.
There’s nothing fancy here, just basic ingredients and equipment and you’re set to make the best chocolate buttercream frosting. Here’s what you’ll need:
The Ingredients
- Butter – For frosting I use unsalted and add a pinch of fine sea salt; you can also use salted butter if you prefer. You will want to make sure the butter is at room temperature before using.
- Icing Sugar – Also called powdered or confectioners sugar. This can sometimes clump, so I recommend sieving before using.
- Unsweetened Cocoa Powder – This gives the more intense chocolate flavour, so you do not need to add lots to get the flavour you are after. Again, this may clump, so sieve before using.
- Double Cream or Heavy Cream – Helps to give the buttercream frosting a smooth and creamy texture as it is whisked together.
- Vanilla Extract
- Fine Sea Salt
The Equipment
All you’ll need to make the chocolate buttercream frosting is:
- Stand mixer with a whisk attachment or
- Large mixing bowl with a hand mixer
I prefer to use a stand mixer as I can let the mixer it do it’s thing for as long as it is needed. But, you can use a hand mixer, just don’t skimp on the amount of time you whisk for.
Recommended ingredients and equipment
How to make chocolate buttercream frosting
Full measurements and instructions can be found on the printable recipe card
The secret to the best chocolate buttercream is simple, take your time and have a little patience. The whole recipe takes about 10 minutes to make.
Allow the ingredients to do their thing at each step rather than rushing and you will get the lightest, fluffiest and best tasting frosting possible.
Start with all your ingredients at room temperature, they will be so much easier to work with and ensure you get a smooth result.
In a large bowl or a stand mixer, which ever you are using, add the butter and the salt and mix together until pale and fluffy. Cutting the butter into cubes will make it easier for the mixer to do it’s thing.
Next add half the icing sugar. Do this a tablespoon at a time, mixing well between each addition. This seems a faff but trust me, it is less messy and helps the frosting stay smooth and creamy.
Then add half the cocoa powder; again 1 tablespoon at a time and mix well between each addition. Follow this by half the double cream and the vanilla extract. Keep mixing the buttercream frosting to keep it soft and smooth.
When everything is fully combined, add the remaining icing sugar and cocoa powder; remembering to mix well between each addition.
Finally add the remaining double cream; you might not need to add all of this. Add 1 tablespoon at a time and mix well until you reach a smooth and spreadable consistency.
If you find the frosting is too thick for what you need add another tablespoon of double cream or milk.
Frequently asked questions
This recipe makes enough frosting to ice 12-16 cupcakes, fill and ice a three layer 6-inch cake or frost a 13x9inch tray bake cake.
Yes you can. This frosting can be made up to 3 days before you need to use it and kept in the fridge. Make sure you let the frosting come up to room temperature and mix well before using.
The frosting should be stored in an air-tight container and refrigerated.
The frosting will keep for up to 3 weeks in the fridge if stored in an air-tight container.
Yes you can freeze the frosting for up to 3 months; this is great if you have any leftover. Make sure it is kept in a freezer-proof air-tight container to prevent ice crystals forming. When ready to use, fully defrost the frosting in the fridge then bring it up to room temperature and mix well before using.
Top tips for the fluffiest frosting
- Make sure the butter is at room temperature – This make the butter easier to whip with the mixer until it is pale and fluffy. Just like whisking eggs, this incorporates air into the frosting giving a light and airy texture rather than heavy and dense.
- Whisk the butter for at least 3-4 minutes – This helps incorporate air into the frosting and makes it easier to combine the icing sugar and cocoa powder. This will mean that you have a smoother, more spreadable frosting for icing cakes and cupcakes.
- Sieve the icing sugar and cocoa powder – These can often clump when stored. So to be sure that you do not get lumps in your frosting sieve the icing sugar and cocoa powder before adding to the butter.
- Substitute half the double cream for melted chocolate – If you want a richer chocolate flavour switch 40ml of double cream for 40g melted chocolate.
- Make sure the frosting is at room temperature before using – This goes without saying, frosting straight from the fridge will be too cold to spread or pipe. Once up to room temperature, you can also whisk the frosting again if you need it necessary.
More chocolate recipes to try
If you liked this chocolate buttercream frosting recipe here are some other recipes that I think you’d enjoy…
Chocolate Buttercream Frosting
Ingredients
- 250 g Butter Unsalted, Room Temperature
- 450g g Icing Sugar or Powdered Sugar
- 50 g Cocoa Powder Unsweetened
- 75 ml Double Cream or Heavy Cream
- 1 tsp Vanilla Extract
- ¼ tsp Fine Sea Salt
Instructions
- In a large bowl or stand mixer with the whisk or paddle attachment, add the butter and salt and mix together for 3-4 minutes until soft, pale and fluffy.
- Add half of the icing sugar, 1 tablespoon at a time, mixing into the butter between each addition until well combined and smooth.
- Add the cocoa powder, 1 tablespoon at a time, mixing into the butter mixture between each addition until well combined and smooth.
- Add half the double cream and mix again. The mixture should be thick and smooth.
- Add the remaining icing sugar and mix the mixture until well combined and smooth.
- Add the remaining cocoa powder and mix again until well combined and smooth.
- Add the remaining double cream and mix together, until you get the consistency you need. You may not need to use all the double cream. If the buttercream frosting is too stiff, add another tablespoon of double cream and mix through.
Notes
This recipe makes enough frosting to ice 12-16 cupcakes, fill and ice a three layer 6-inch cake or frost a 13x9inch tray bake cake. Can I make ahead of time and use when needed?
Yes you can. This frosting can be made up to 3 days before you need to use it and kept in the fridge. Make sure you let the frosting come up to room temperature and mix well before using. How should the frosting be stored?
The frosting should be stored in an air-tight container and refrigerated. How long will the frosting keep for?
The frosting will keep for up to 3 weeks in the fridge if stored in an air-tight container. Can the frosting be frozen?
Yes you can freeze the frosting for up to 3 months; this is great if you have any leftover. Make sure it is kept in a freezer-proof air-tight container to prevent ice crystals forming. When ready to use, fully defrost the frosting in the fridge then bring it up to room temperature and mix well before using.
Nutrition
DISCLAIMER
The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
