Last year I posted my recipe for Classic Vanilla Buttercream. It’s the recipe I use for decorating cupcakes and birthday cakes, especially if I know kids will be the ones eating it. For wedding cakes I like to use a more silkier type frosting that I’ll share with you in the near future. But for everyday cake frosting, the vanilla buttercream is what I use. From that post, I received many comments and emails requesting a chocolate buttercream frosting which could also be used to frost cakes and for piping decorations.
I often referred readers to my most favorite chocolate frosting I use for glazing, frosting, filling, and piping. As you can see from the picture above, chocolate ganache is very versatile and best of all it is made with heavy cream and chocolate. But this frosting is also heavy and very decadent, unless you whip it. Some people would write me and tell me they didn’t want ganache but wanted a more true buttercream. So by popular request I made a batch of American chocolate buttercream over the weekend to share with you. It is great for frosting cupcakes and cakes. It can also be used for frosting brownies or cookies. Like its name suggests, it is more buttery, creamy, and slightly sweeter than ganache. And like ganache, it pipes decorative borders very nicely.
You will need to make sure your butter is soft enough to cream. Do not be tempted to softened it in the microwave unless you know how NOT to melt the butter. Melted butter will not work for this frosting. But if you do use your microwave, I like to place cold sticks in the microwave for 8 seconds. If it’s still too firm, I will microwave it for 2 more seconds.
Next, you’ll want to cream the butter and then then add sifted sugar and cocoa.
This is my daughter Mimi. She likes to help me in the kitchen whenever chocolate is involved. I’ve taught both of my daughters about the baker’s reward philosophy. If you help me in the kitchen, you also get to lick the spoons. Oddly enough, they never seem to want to help me when I’m cooking vegetables. Those stinkers.
Be sure to start your mixer on slow speed after adding the dry ingredients. Otherwise you will have cocoa and sugar fly everywhere landing on everything within a couple feet of you. Your frosting will look strange like clumps of clay. Don’t worry. Once we add some cream it will transform into beautiful chocolate buttercream.
When deciding on whether or not to use milk or cream, I prefer cream. It just makes the frosting… well.. more creamier. Half and half works too. But if you do use milk, it is better to use whole milk for the added fat content. I also prefer to use almond extract when making frosting. It enhances the flavor so nicely and a little bit goes a long way. But if you only have vanilla, use it!
As you can see by these photos, this frosting pipes really nicely. The frosting can be refrigerated to use later. Just make sure it’s in a lidded container. Allow the frosting to warm up to room temperature on the counter before using. Happy cake decorating!
- 1 cup unsalted butter (2 sticks or ½ pound), softened (but not melted!)
- 3½ cups confectioners (powdered) sugar
- ½ cup cocoa powder
- ½ teaspoon table salt
- 2 teaspoons vanilla extract or 1 teaspoon almond extract
- 4 tablespoons milk or heavy cream
- Cream butter for a few minutes in a mixer with the paddle attachment on medium speed. Turn off the mixer. Sift 3 cups powdered sugar and cocoa into the mixing bowl. Turn your mixer on the lowest speed (so the dry ingredients do not blow everywhere) until the sugar and cocoa are absorbed by the butter. Increase mixer speed to medium and add vanilla extract, salt, and milk/cream and beat for 3 minutes. If your frosting needs a more stiff consistency, add a little more sugar. If your frosting needs to be thinned out, add additional milk 1 tablespoon at a time.
Here’s a great short video tutorial I did for PBS on how to pipe these beautiful frosting flowers using vanilla buttercream on cupcakes, but you could easily do this with the chocolate one from this page. If you enjoy the video, please like it so I’ll be able to do more!
And here’s another short PBS video tutorial I did on how to make Cookie Monster Cupcakes.
ann why says
I needed to specify that instead of ‘3 minutes’ after all the sugar and cocoa in combined I beat it for almost 15. . Did I ruin it?
ann why says
I think I have ruined it. I have never made home-made frosting. I am so grateful for your recipe. Although I read someone’s post that I was foolish to attempt with a hand mixer but that is all I have. So, mixed for 15 minutes to ensure air incorporation. tasted yummy but put in fridge until I needed, about 3 hours later. omg it is so stiff. Hopefully it will be malleable at room temp? should I add more milk? please respond. thank you again for posting this recipe.
Dal says
You really need to use confectioner’s sugar. If you use regular sugar, I am afraid your frosting will be a grainy mess.
Melissa says
Hey I was just wondering, can you use granulated sugar instead of powdered sugar? I ran out 🙁
Gillian says
Hi, I am trying to make a chocolate cake and plan on frosting it using both your chocolate and vanilla buttercream recipes. Can I use buttermilk instead of milk or heavy cream for the frostings, or will it not be the same consistency?
Also, what kind of cocoa powder would you recommend using? Sweetened, unsweetened, etc.?
Thanks!
Amy says
Hello,
I just have a few ?? As I also do not own a Kitchen Aid Mixer 🙁 I only have a Hand Mixer. Will this still be okay to use for the Frosting? Will the consistency be Ok? I also do not have any Heavy or Whipping Cream, does Milk work? I’m looking forward to making this I am a Chocolate Fanatic and so is my Family. Thank you 🙂
Lois Freeman says
Best chocolate buttecream icing ever…best icing ever! However, I didn’t use cream at all…didn’t have any so I used guava juice instead. It was incredibly creamy and fluffy though…
Good recipie…Thanks!
Alice Currah says
Hi Mary,
Either ganache or buttercream will work. It really is a personal preference since the cakes are going to be covered with fondant. Think of the frosting as being the glue which helps the fondant stick to the cake. The frosting is the undercoating. Hope that helps.
Alice
Mary says
I was wondering if buttercream frosting would be better to use when using fondant rather than the ganache? I’m making my daughter’s birthday cake this year with a homemade marshmallow fondant. I’ve never used fondant before, so I have no idea which type of frosting works better to give it that smooth finished look. The bottom layer is going to be round and completely covered in fondant (neon green and purple), and the top layer is going to be heart shaped with an outlined peace sign going around the heart made of fondant. If you, or anyone else has any suggestions, I would gladly take them 🙂
Thanks, Mary
Joy says
Hi! I made this chocolate buttercream frosting and followed it to the T, but somehow the chocolate and cream didn’t quite mixed up… and it looks kinda grainy… what do you think I did wrong? Btw, sadly, I only have a handheld mixer (though I would sell my left arm for a KitchenAid =) ). Thanks. –Joy
LindseyMakes says
Jamie,
Welcome to cake decorating!!
You can not just sub 1 cup of shortening to 1 cup of butter or go the other way. Butter has more water in it. You will need to add more liquid to get the right consistency if you go from butter to shortening. (Criso.com says add 2 tablespoons of water to 1 cup of shortening)
Why are you shying away from butter???!?! Shortening has it’s place, but if you are looking for butter flavor, you can’t beat the real deal!
Chavi says
Okay I was wondering if it would be okay if I used icing sugar instead of powered sugar and if I used half and half cream (%10) instead of heavy cream?
Alex B says
So baking is a hobby of mine (which some of my friends don’t get, being a 20 year guy) and after all of the frostings ive made this one comes out to be the very best, I just put it on a 2-layer chocolate velvet cake with peanut butter filling. I have to say I hate frosting of most types and chocolate but this recipe has even me in love with it. Thank you so much!
Alice Currah says
Hey Luka, I think it’s awesome you are baking!
Becky says
I use salted all the time, and it turns out great! I just don’t add as much salt.
Luka says
Trying out this recipe tomorrow, making some cupcakes and I’m going to color this frosting sky blue and then put it on the cupcakes. I hope it will turn out well 🙂
I’m a 16 year old guy and this is my first time actually baking something 😀 Thought it would be fun and yummy 🙂
Jenny says
The fan on your oven sounds like it is a convection oven, and I haven’t used one of those, so I can’t be much help with that. I know the fan is supposed to help things cook faster and more evenly, but I’m not sure what things you’re supposed to use it for.
For the cream, I’m not sure what milk cream is, but this recipe seems pretty forgiving for what type you use. You will just get a richer frosting the more milk fat is in your product. I’d say as long it as it is a dairy based liquid milk or cream, go ahead and try it, but a higher fat content would be better if you have a choice. One commenter even used soy milk and it turned out okay for her.
As for the preheating your oven question, to preheat means to turn the oven on to the baking temperature, then let it come up to that temperature before putting the food in. Usually when you first turn an oven on, a light comes on to tell you it is heating, then this light goes off when it comes up to the temperature you set it to. If your oven does not have this, I would say just turn it on to your temperature, and wait 5-10 minutes before putting your cake or other baking into it. Most other foods such as casseroles or roasts don’t need the oven to be preheated.
CJ says
In most recipes you can substitute butter for shortening but you don’t need to add butter flavor. Hope that helps.
Nessa says
This is my go-to frosting recipe! So, so good 🙂
Karen says
Hi,
I have 3 questions . Firstly,In the above Butter cream recipe your asked to use heavy cream , does this mean heavy whipping cream or is it Milk Cream.
I recently was gifted an a Morphy Richards 52 Lts oven by my husband , before this i used to baked in a small little oven where i just had to select the option Bake and the time. But the new oven has temperature.
Secondly,The concept that I still have not understood is of preheat. When the oven says preheat at 180 degree. Does it mean i just move the temperature button to 180 degree and leave the oven that way and it automatically reaches that temperature or Does it mean i need to move the temperature button 180 degree for a said time. If time needs to be set then could i know the time
Finally my Oven has a fan option as well . When do i use this .
Before i started using this oven all my cakes turns out good , from the time i started useing the new oven either the cookies get burnt or the cakes are never cooked at the center and the sides get a bit burnt. Probably because i dont know the concept of Pre-Heating. I have read your note on pre-heating but even there , there is no time mentioned. So does that mean the ove will preheat by itself ?
I hope you dont mine me asking so many question and looking forward to your quick response.
Many Thanks
Jamie Lynn says
I am new to cake decorating. I absolutely love it. The white buttercream icing recipe that I have calls for shortening. My question is Can you substitute the butter for shortening and just add butter flavor?
Jamie Lynn says
So, I am new to the cake decorating. I absolutely love doing it. The recipe I have for just buttercream icing calls for shortening. Can you substitute the butter for shortening and just add butter flavor?
Maryam Z. says
I just made this frosting today with some homemade chocolate cake and it was spectacular. I’ve tried other recipes in the past and nothing tastes as good as this one. This recipe is simple, doesn’t take very long to make and comes out creamy and delicious. My husband usually makes cake from the box and when he tried the homemade cake with this frosting, he was in love. Thank you so much for this spectacular recipe!
Alyssa says
hi guys, so me and my friend r baking cupcakes 4 r class and i was wondering if i could use 2% or 1% milk instead of heavy cream…or do you suggest to use half and half cuz i dont have heavy cream. And if i used half and half, how much do i have to use? And just wondering, do you know where they sell good piping bags cuz i kinda dont have enough… pls reply ASAP!
Petra says
I was looking for a good frosting for a chocolate cake I made today. This one came up first. After reading through it, it sounded pretty good. So I made it. And it was good. Very good. My husband really loved it as well. Thank you for sharing this recipe. It was very easy to make and I will use it often in the future. The only thing I did differently is to microwave the butter a few seconds longer. But I attributed that to the varying power of microwaves on the market.