Chocolate Buttercream Frosting

5 from 4 votes

This homemade frosting is so light and fluffy that it melts in your mouth! Perfect for topping all of your cupcakes and cakes.

Prep Time15

Total Time15

Course: Dessert

Cuisine: American

Servings: cupcakes

Calories: 242kcal

Author: Julie Evink

Ingredients

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

Instructions

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.

Notes

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.

Does buttercream frosting need to be refrigerated?

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.

How long does it last?

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.

My buttercream frosting is too thick! Can I fix it?

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.

Nutrition