This easy 5 minute Chocolate Buttercream Frosting recipe is a staple for cakes and cupcakes for every celebration! This homemade frosting has a 5 star rating, is fluffy and easy to work with for frosting cakes.
For years, I bought frosting. After I made homemade chocolate buttercream frosting for the first time, realized it was ridiculously easy to make your own and tastes so much better! If you are making a delicious cake, why not make some homemade chocolate frosting!
This easy 5 minute chocolate frosting recipe is a staple for cakes and cupcakes for every celebration: chocolate cupcakes, yellow cake, birthday cakes, vanilla cupcakes, homemade cupcakes and other delicious cakes!
This chocolate buttercream recipe is very easy to work with and the result is an amazing chocolate flavor.
It takes a whopping 5 minutes to put this simple recipe together. All of the ingredients you can read too, since it isn’t full of all of the preservatives that store bought frosting has.
Just 5 simple ingredients make up this bakery style chocolate buttercream frosting: heavy whipping cream, butter, vegetable shortening, powdered sugar, cocoa.
How to make the Perfect Chocolate Buttercream Frosting Recipe
Be sure to scroll down to where I have a full printable recipe for you with instructions and ingredients.
- Hand or Stand Mixer
- Mixing bowl
- 2 sticks unsalted butter
- vegetable shortening
- powdered sugar (also known as confectioners sugar)
- unsweetened cocoa powder
- vanilla extract
- pint heavy cream
Mix butter and shortening together until smooth with the hand mixer or electric mixer using the paddle attachment in a large bowl on medium speed.
Slowly add the powdered sugar and mix on low speed.
Sift cocoa powder into the bowl and mix.
Add cream and vanilla. At this time, you may want to scrape down sides of the bowl to make sure all of your dry ingredients are incorporated and not sitting on the bottom of the bowl.
Beat on high speed until frosting is thick and smooth.
Some things to keep in mind when making this amazing Chocolate Buttercream Frosting:
- You can omit the shortening and use 1 cup butter, but adding shortening helps stabilize the icing so it doesn’t melt in warmer climates.
- Sifting the cocoa powder is a MUST so that the icing isn’t lumpy and will be smooth enough to spread. Sifting makes for a fluffier frosting!
- This is a piping consistency buttercream that holds its shape but is still easy to spread on a chilled cake and in between cake layers.
- Milk, half in half or coffee creamer may be used in place of cream but you will need to slowly add , a small amount at a time, since they are a much thinner consistency.
DONE! Use your frosting immediately on a cake or cupcakes or you could even make it ahead of time and store it in an airtight container in the freezer. If you store in the freezer, just be sure to let your frosting come to room temperature for about an hour before using.
See Also: How to Make Chocolate Cake Out of a White Cake Mix | The Best Chocolate Desserts | How to Make a Boxed Cake Mix Taste Homemade | Old Fashioned Chocolate Cake Recipe
Depending on the size of the cake or the amount of cupcakes (more than 2 dozen) you are making, you may want to double this recipe.
Tips to achieve a smooth and creamy texture in your chocolate buttercream frosting:
- Make sure your butter is softened to room temperature before using it in your frosting. This will make it easier to cream with the other ingredients and will result in a smoother texture.
- Sift the powdered sugar before adding it to your frosting to remove any lumps and ensure a smooth texture.
- When adding liquids such as heavy cream or milk, add them gradually to the frosting while mixing, until you reach the desired consistency. This will help you avoid adding too much liquid, which can make the frosting too runny.
- After all the ingredients have been added, beat the frosting for a few minutes until it becomes light and fluffy. This will help incorporate air into the frosting, resulting in a smoother texture.
- Using a stand mixer or handheld electric mixer will make it easier to achieve a smooth and creamy texture in your chocolate buttercream frosting.
By following these tips, you should be able to achieve a smooth and creamy texture in your chocolate buttercream frosting.
What is the difference between a Classic Buttercream Frosting and Icing?
There is a huge difference. Frosting is generally thick, fluffy and used for coating the outside and/or the inside of cakes and cupcakes.
Icing on the other hand, is more for coating or decorating, such as sugar cookies. Icing has a shine and is usually a much thinner consistency.
How do I Thicken My Chocolate Frosting?
If you find that your chocolate frosting is not thick enough, add 1-2 tablespoons of powdered sugar at a time until you reach your desired consistency. Chances are you added too much liquid initially and you need to offset that. Just don’t add too much sugar at a time because you will end up with frosting that is much too thick.
- 3/4 cup unsalted butter (1.5 sticks)
- 1/4 cup vegetable shortening
- 4 cups powdered sugar
- 1/2 cup unsweetened cocoa powder
- 2 tsp vanilla extract
- 1/4 cup heavy cream
Mix butter and shortening together until smooth.
Add powdered sugar
Sift cocoa powder into the bowl and mix
Add cream and vanilla.
Beat on high until frosting is thick and smooth.
You can omit the shortening and use 1 cup butter. Adding shortening helps stabilize the icing so it doesn’t melt in warmer climates.
Sifting the cocoa powder is a MUST so that the icing isn’t lumpy and will be smooth enough to spread.
This is a piping consistency buttercream that holds its shape but is still easy to spread on a
Milk, half in half or coffee creamer may be used in place of cream but you will need to slowly add it since they are much thinner consistency.
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When it comes to choosing the best type of cocoa powder for chocolate buttercream frosting, it’s generally recommended to use high-quality, unsweetened cocoa powder that has a rich and intense flavor.
Some popular types of cocoa powder used in chocolate buttercream frosting include Dutch-process cocoa powder and natural cocoa powder.
Yes, you can make chocolate buttercream frosting ahead of time and store it. In fact, making frosting in advance can be a great time-saver, especially if you’re planning to decorate a cake or cupcakes.
To store chocolate buttercream frosting, transfer it to an airtight container and refrigerate it for up to 5 days. Before using the frosting, let it come to room temperature and give it a quick stir to bring it back to a smooth consistency.
If you need to store the frosting for longer than 5 days, you can freeze it for up to 3 months. Place the frosting in an airtight container or a freezer-safe plastic bag and freeze it. To use the frosting, thaw it in the refrigerator overnight, and then let it come to room temperature and give it a quick stir to bring it back to a smooth consistency.
It’s important to note that the texture of the frosting may change slightly after being stored in the refrigerator or freezer. If the frosting becomes too stiff or difficult to spread, you can try adding a small amount of heavy cream or milk and beating it again until it becomes smooth and creamy.