Description
This Creamy Chocolate Buttercream Frosting is a luscious and smooth frosting ideal for cakes and cupcakes. Made with rich dark chocolate, real butter, and a perfect balance of cocoa powder and powdered sugar, it delivers an indulgent chocolate flavor with a creamy texture that’s easy to spread or pipe. Whether you’re frosting a two-layer cake or topping a batch of cupcakes, this frosting enhances desserts with its decadent yet balanced sweetness.
Ingredients
Scale
Chocolate
- 4 ounces 60% dark chocolate, melted and cooled (Ghirardelli recommended)
Dairy and Butter
- 1 and 1/2 cups butter (3 sticks), softened
- 1/4 cup heavy cream
Flavorings
- 1 tablespoon vanilla extract (high quality)
- 1/4 teaspoon kosher salt (or a pinch if using table salt)
Dry Ingredients
- 3 cups powdered sugar, sifted
- 3/4 cup cocoa powder, sifted
Instructions
- Soften the butter: Leave 1 and 1/2 cups (3 sticks) of butter out at room temperature for at least an hour until soft enough to easily press a finger into. Alternatively, microwave in short bursts on low for quick softening (see notes).
- Melt and cool the chocolate: Break a 4-ounce bar of 60% dark chocolate into pieces. Microwave in 20-second intervals, stirring between each, until nearly melted but still slightly lumpy. Stir until completely smooth and set aside to cool.
- Beat the butter: In a large bowl or stand mixer, beat the softened butter on medium speed for 3 minutes, scraping down the sides after 1 minute to ensure even whipping and incorporation of air.
- Add heavy cream: Beat in 1/4 cup heavy cream until smooth, scraping the bowl sides. Continue beating on medium for 1 minute to fully incorporate.
- Add vanilla and salt: Mix in 1 tablespoon vanilla extract and 1/4 teaspoon kosher salt. Beat on medium speed for 2 minutes, scraping the sides periodically.
- Incorporate cooled melted chocolate: Add the cooled melted chocolate to the butter mixture and beat well, scraping sides. Continue beating on medium speed for 2 minutes until the frosting is smooth and creamy.
- Sift powdered sugar and cocoa powder: In a separate bowl, sift together 3 cups powdered sugar and 3/4 cup cocoa powder to remove lumps and ensure an even texture.
- Add the sugar and cocoa to the butter mixture: Add the sifted sugar and cocoa in two additions, beating on low speed each time just until incorporated. Scrape the sides as needed. Avoid beating too much to keep the frosting glossy and smooth rather than airy.
- Portion and use the frosting: This recipe yields enough frosting to generously cover a two-layer 8-inch cake or about 24 cupcakes.
- Storage: Store frosted cupcakes or cakes at room temperature in airtight containers or under a cake dome for several days. Leftover frosting can be refrigerated covered; let soften for an hour then re-beat before use.
- Freezing: Place frosting in a freezer-safe ziplock bag, remove air, seal, and freeze flat. Use within 2-3 months. Thaw in fridge overnight or at room temperature for a few hours, then re-whip with a mixer before serving.
Notes
- Butter must be softened to properly whip air for fluffy frosting. If in a hurry, soften in microwave in 5-10 second intervals on low power, checking frequently.
- Melt chocolate carefully to avoid burning: stop microwaving when mostly melted and stir to finish melting.
- Beat butter thoroughly before adding sugar to ensure smooth, creamy texture.
- Do not overbeat after adding powdered sugar and cocoa powder to avoid frosting becoming too airy or grainy.
- Use high-quality vanilla extract to enhance flavor.
- Frosting keeps well at room temperature for several days in covered containers.
- For best texture after refrigeration or freezing, re-beat frosting before use.
