Easy Chocolate Buttercream Frosting Recipe
If you're looking for an easy chocolate frosting recipe, you'll love this one that is quick to whip up. You probably have all of the ingredients at home already!
Ingredients
- 1 cup butter softened to room temperature
- 3 cups confectioners’ sugar (powdered sugar)
- 3 - 5 tablespoons heavy cream or milk you can choose which you prefer to use (see notes at the end of the recipe)
- 1/2 cup unsweetened cocoa powder sifted
- 2 teaspoons vanilla extract
- pinch of salt
Instructions
- Using an electric mixer, beat the butter until it's smooth. (This is the red stand mixer I love and have used for the past 15 years. She’s the best, and I love her.)
- Add cocoa powder, vanilla, and salt to the whipped butter. Mix until combined.
- Begin adding confectioners' (powdered) sugar to the mixture a little at a time. Start at a slow speed while mixing to help prevent the powdered sugar from getting everywhere. During this step, you can alternate between adding some of the milk/whipping cream* and powdered sugar into the mixture. *Remember, as noted in the ingredients list: You may not need all of the listed milk/heavy whipping cream. Only use what you need to get the frosting consistency that you want.
- Continue to mix until you have reached your desired frosting consistency. If your frosting gets too thin, you can add a little more powdered sugar. If your consistency is too thick, you can add a little more of your choice of milk or heavy whipping cream. A little goes a long way, especially with the liquids, so add small amounts slowly.
Notes
Heavy Cream versus Milk: You can opt to use milk instead of heavy whipping cream. However, the frosting won't be quite as creamy if you use milk instead of heavy cream. With that being said, I am much more apt to have milk on hand than heavy cream, so I use what I have, typically. The pictures in this recipe post show it prepared with heavy cream, however.
Storage Instructions: I think the frosting is best if you use it on the day that you make it. Because of this, I don't typically store my frosting after I make it. However, the frosting can be made 1 to 2 days ahead of time. If you do this, be sure to cover the frosting tightly and store it in the refrigerator. When you are ready to use it, you will remove the frosting from the refrigerator and bring it to room temperature before frosting your cupcakes or cake.
Storage Instructions: I think the frosting is best if you use it on the day that you make it. Because of this, I don't typically store my frosting after I make it. However, the frosting can be made 1 to 2 days ahead of time. If you do this, be sure to cover the frosting tightly and store it in the refrigerator. When you are ready to use it, you will remove the frosting from the refrigerator and bring it to room temperature before frosting your cupcakes or cake.
Tried this recipe?Let us know how it was!