Creamy, silk, smooth, rich and FLUFFY Chocolate Buttercream Frosting is so easy to make. You’ll be putting it on every cake and cupcake you make. Find out our secret steps for making it so fluffy!
You can stop the search because I have the BEST chocolate buttercream frosting recipe to share with you today. It’s light, it’s fluffy, and it is rich and chocolaty. And the best news? It’s so easy to make.
Why This Buttercream Frosting Recipe Works
- I’m showing you how to make homemade frosting with powdered sugar that is light and fluffy. You will love it!
- You can use either a stand mixer or a handheld mixer to make it.
- It’s an easy buttercream frosting recipe that turns out great every time.
Making chocolate frosting from scratch makes all the difference for desserts – you won’t need another recipe once you try this one!
This recipe calls for cocoa powder, which is the best because it’s easy – no chopping chocolate or melting it. Plus, it’s something you probably have on hand in your pantry.
It’s important to use softened butter to make the frosting. So, be sure to leave it out at room temperature for at least 20 to 30 minutes before using it.
You’ll need powdered sugar and vanilla, too, plus a pinch of salt. I don’t recommend skipping the salt – just the small amount enhances all of the flavors in the frosting.
Before you make your homemade frosting, be sure to read through my pro tips! There are three main things you’ll want to keep in mind so your frosting is light and fluffy.
Sifting: You will want to sift the powdered sugar and cocoa powder for this recipe. Doing this incorporates air and breaks up any large clumps before you add them to the butter.
Add the powdered sugar slowly: Don’t dump it all in at once. Add it in small amounts ensures it’s fully mixed in without weighing down the frosting.
Scrape the bowl: As you add the sugar, it’s crucial to stop frequently to scrape down the bowl. If too much powdered sugar collects on the sides and then gets mixed in, it will make the frosting less fluffy.
How to Make Chocolate Buttercream Frosting
Step 1: Using a sifter or fine mesh strainer, sift the powdered sugar and cocoa powder into a large bowl. Use a whisk to mix in the salt.
Step 2: Using a stand mixer or handheld mixer and a large bowl, whip the butter until it’s soft and fluffy.
Step 3: On low speed, add the powdered sugar mixture one tablespoon at a time. Don’t add the next tablespoon until the previous one has been fully incorporated. If the sugar starts to build up on the bowl’s sides, use a rubber spatula to scrape it into the butter mixture. If you skip scraping until the end, your frosting will not be as fluffy.
Step 4: After you’ve added all of the sugar and cocoa powder, mix in the vanilla and slowly add the heavy cream and mix until combined.
Step 5: Increase the mixing speed and whip the frosting until it’s light and fluffy about three minutes. If it’s too thick, you can add one more tablespoon of cream to thin it and whip it for one more minute.
Buttercream Frosting FAQs
If you don’t plan to use it right away you should store it in the refrigerator. When you’re ready to use it, just give it a stir before you frost your cakes or cupcakes.
If you frost your dessert after making it, you can keep the cake or cupcakes out at room temperature if you are serving them the same day. If you are frosting them ahead of time, store the frosted dessert loosely covered in the fridge.
It will keep well for up to five days in the refrigerator. Or, you can freeze it for up to three months. Just keep in mind that if it’s not stored in an airtight container it can pick up odors from other foods in the refrigerator.
If it’s too thick, you can add up to one tablespoon more of heavy cream to thin it. Just be sure to thoroughly mix it in by whipping the frosting.
I know you’re going to love this fluffy chocolate buttercream frosting! It’s perfect for so many desserts and my go-to recipe. You won’t need to try another one, I promise! It’s a keeper.
More Amazing Dessert Toppings!
- Cinnamon Cream Cheese Frosting is the best frosting for all your fall cakes, cupcakes, and dessert bars!
- Dress up a slice of cake or a bowl of ice cream with my homemade Strawberry Sauce or Blueberry Sauce for a delicious fruity twist!
- Once you try my easy Caramel Sauce, you’ll find any excuse to use it! It’s the perfect topping for so many desserts.
Did you try this recipe? If you love it be sure to give it five stars!!
Tag me with your photos at @julieseatsandtreats or #julieseatsandtreats so I can see your yummy treat!
- 4 c. powdered sugar
- 1/2 c. cocoa powder
- pinch of salt
- 1 c. unsalted butter (2 sticks) room temp
- 1 tsp vanilla extract
- 3-4 Tbsp heavy cream
- Sift together the powdered sugar and the cocoa powder into a large bowl. Whisk in the salt, set aside.
- In the body of a stand mixer, add the butter. With the paddle attachment whip the butter on medium-low speed until soft and fluffy. Place the mixer on low speed, add the powdered sugar mixture into the bowl one tablespoon at a time. Do not add more until the first spoonful has been completely mixed in. If any starts to build up on the side of the mixer, scrape it down. This is tedious, but along with the sifting this is what makes the frosting fluffy.
- Once all the powdered sugar mix has been mixed in, add the vanilla. Add 3 tablespoons of the heavy cream and slowly mix in.
- Once it has been mixed in, whip the buttercream on medium speed for 3 minutes until light and fluffy. If after 3 minutes it seems a touch thick, add the remaining one tablespoon of heavy cream and whip for another minute.