A rich buttercream frosting made with cocoa powder, butter, powdered sugar, vanilla, and cream. Perfect on cupcakes, cakes, or brownies.
2/3 cup butter, softened
1/3 cup unsweetened cocoa powder
4 cups powdered sugar
1 teaspoon vanilla extract
4 tablespoons heavy cream
Place the butter in a mixing bowl. Beat on medium-high speed with an electric mixer until it is light and fluffy.
With the mixer running on medium speed, add the cocoa powder and powdered sugar slowly. Mix well, scraping down the sides, until the frosting is a consistent color.
Add the vanilla and enough of the cream until the frosting is the desired spreading consistency.
One batch will frost one 2-layer 9-inch round cake or one 13x9-inch cake.
Beat the butter until it's very light and fluffy .
Sift the cocoa powder and powdered sugar to avoid lumps in your frosting.
Make sure your butter is at room temperature for easier mixing and smoother results.
Try different extracts, like coffee or hazelnut, to enhance the chocolate flavor.
Use a rubber spatula to scrape down the sides of the mixing bowl often to make sure all the ingredients are evenly mixed.
If making ahead, refrigerate the cake or cupcakes frosted with this buttercream to keep it fresh longer.
For a more glossy finish, add a little splash of corn syrup to the frosting.
Yes, margarine can be used as a substitute for butter, but it may lead to slightly different flavor and texture, as butter provides a richer taste and creamier consistency.
Unsweetened cocoa powder is best for a balanced chocolate flavor in the frosting. You can use Dutch-process cocoa for a darker color and a smoother, milder taste.
If you find the frosting too sweet, you can reduce the amount of powdered sugar gradually while increasing the cocoa powder slightly to maintain balance, or add a pinch of salt to cut the sweetness.
Heavy cream is added to give the frosting a smooth, spreadable consistency and helps create a light and airy texture.
Store any leftover frosting in an airtight container in the refrigerator for up to a week. Let it come to room temperature and rewhip before use.
Yes, the frosting can be frozen. Place it in an airtight container or freezer bag, and it can be stored for up to three months. Thaw it in the refrigerator and rewhip before using.
To avoid a stiff frosting, gradually add the heavy cream until the desired consistency is achieved. If the frosting becomes too soft, you can add more powdered sugar to thicken it.
You can add ingredients such as espresso powder for a mocha flavor, almond extract for a nutty flavor, or even crushed peppermint or mint extract for a mint chocolate variation.
If your frosting is too runny, try adding more powdered sugar a tablespoon at a time until you reach your desired consistency. Be careful not to add too much, as it may make the frosting overly sweet.
Chocolate buttercream frosting can be piped onto cupcakes or cakes using a piping bag and various nozzle tips. The thicker the frosting, the better it will hold its shape when piped.
Electric Mixer: For beating the butter until light and fluffy, as well as for mixing in dry ingredients like cocoa powder and powdered sugar. A stand mixer works best but a hand-held mixer can be used as well.
Mixing Bowl: A large mixing bowl for combining the ingredients.
Measuring Cups and Spoons: For measuring the cocoa powder, powdered sugar, vanilla, and heavy cream.
Rubber Spatula: For scraping down the sides of the mixing bowl.
Storage Container: To store any leftover frosting if not used immediately.
Offset Spatula (optional): For spreading the frosting evenly on cakes or cupcakes if a smooth finish is desired.
Sifter (optional): To sift the cocoa powder and powdered sugar for a lighter texture and to remove any lumps before mixing.
Vanilla Cupcakes: Light and fluffy vanilla cupcakes provide a perfect base for the chocolate buttercream. The contrast in flavors allows the chocolate to shine while keeping things sweet and balanced.
Banana Bread: Spread a layer of chocolate buttercream on warm banana bread for a sweet treat. The natural sweetness and moisture of the banana bread complement the creaminess of the frosting.
Chocolate Chip Cookies: Slather chocolate buttercream between two freshly baked cookies to create a cookie sandwich that's a mix of textures and flavors - soft, chewy, and rich all at once.
Brownies: Up your brownie game by frosting them with the buttercream. The dense, fudgy texture of brownies pairs perfectly with the smooth creaminess of the chocolate frosting.
Pancakes: Use the buttercream as a spread for pancakes instead of syrup for a special treat.
Cream Cheese Brownies: The tanginess of cream cheese brownies paired with chocolate buttercream creates a nice balance of flavors.
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reviews & comments
I followed the recipe exactly. It was too sweet for my taste. The color was a very light brown. I will try a different recipe next time.
October 13, 2019
Delicious! Itâs not overly sweet but still delicious. It has a good consistency although I had to add a bit more cream to make it spread more easily on a cake. It would have been perfect on cupcakes however since I do love a thick frosting.
August 24, 2014
Recipe turned out perfect!
December 10, 2013
Chocolately and sweet, of course. Once chilled a bit, the frosting was on the slightly firmer side, which is something that I prefer on my cakes/cupcakes. Give this one a try!
December 5, 2013
This is a WONDERFUL frosting recipe! The texture was perfect and the flavor was chocolatey without being too cloyingly sweet. It spread nicely and piped well too (as shown in the cupcake photo).
June 23, 2013
Great recipe! It's a light chocolate color and quite sweet (which I love).
February 22, 2010
BEST FROSTING IN THE WORLD SO CHOCOLATLY AND DECADENT MMMMMM!!!!!!!!!!! MAKE IT NOW
December 6, 2009
I substituted half and half for the milk and added 2 tablespoons of coffee to the recipe. It came out delicious! The coffee brought out the chocolate flavor.
May 23, 2009
Good But very gooey me and my sister followed every thing exsactly and it was still gooey and liquedy
October 10, 2008
This is actually an old recipe that I have followed many years ago. It is a lighter color but chocolate non the less. The nice thing about this frosting is that it can be made in about 5 minutes and frosts REALLY EASILY. I used Soy milk and the results are still good.
September 24, 2008
We made this last night. It was fairly quick and did turn out well, although we only used 3 cups of icing sugar and it was still incredibly sweet. We also used 1% buttermilk instead of cream and it worked fine.
March 17, 2007
I didn't have cream and used 1% milk. It was still very tasty. Not fudgy, however. Chocolatey, and in my case, a very light brown color. Does not make 5 cups. The liquid compacts the powdered sugar. I'd guess closer to 3 cups. Enough for my 9" layered cake.