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.
Deena Grabowski says
I made this recipe for my very finicky, hard-to-please 84-year-old dad to top a cake for Christmas. His mother (my Nonna) was a sensational cook of the old fashioned southern variety. She was my mentor in the kitchen and I always try to recreate her recipes for my dad because it brings him such joy. This, however, is not always easily achieved and he can be a staunch critic when it comes to baked goods. Nona really raised the bar and is a tough act to follow. However, when my dad tasted this frosting, his eyes lit up and I could see the 8 -year-old boy in him shining through. He said it was the most delicious chocolate frosting he’d ever had. The guests that came to my home for Christmas agreed. I am now married to this chocolate frosting recipe, from this day forward, forsaking all others! Thank you so much!!
Pat Repka says
There are many sites on line that give you conversion numbers for baking measurements. One also gives numbers for various recipes.
Mel says
First time making this and I put in a tiny bit more almond extract than should of and my icing turned out a lot sweeter than it should of. I would stick with vanilla next time.
Hannah says
This looks amazing, and I can’t wait to try it. The only problem is, I don’t have a sifter. Would it be okay to add the 3.5 c powdered sugar and the cocoa and then just whisk it really well?
Celestina says
Such a great recipe. I used cream as recommended and It tasted delicious and was extremely fluffy. I will definitely be using it again. Thank you.
joie says
can u sub milk or cream with water ?
or is it ok to sit out for a long while, even tho u have used milk in it?
debby kelley says
hi – I want to make the frosting just like the one in your picture of the ganache on cupcakes – the third one on the right side that says piped underneath. I want it to be shiny, just like that. can you please explain just how to do that?! thank you.
Emily says
This recipe is very delisious and I would deffinetly make it again
Toya says
I finally got this frosting to be perfect! My problem was *hangs head*…. putting the butter in the microwave to soften a bit (as I did skip straight down to the recipe, lol). This time, I used softened butter that was cool to the touch, as if making swiss meringue buttercream. Yummy, delicious and creamy. I also added more cocoa powder for even more chocolate flavor. Great recipe!
Marisa says
Perfectly delicious. Great recipe!!!
Amelia says
I made this to go with banana cupcakes for my cousins 10th birthday. It turned out great, fluffy and light but it still held its shape, though I did have to add more cocoa since it wasn’t chocolaty enough for my liking, I was using cheap cocoa powder though. Warning to others: DO NOT put this in the fridge if you need to use it asap! I made this for 6 cupcakes, so I had loads left over which I put in the fridge for a little while so I could use it for a batch of chocolate cupcakes. I got it out and it was unusable, completely solid and kind of crumbly.
Joanna says
Hi Pauline- Just noticed your comment today, as I was coming back to get this recipe again (I absolutely love it!) Here is a website that can help you make the conversion easily – http://www.goodtoknow.co.uk/recipes/531168/cups-to-grams-converter
Hope you’re successful! 🙂
Pauline Mc Cormick says
Hi does anyone kno what the measurements would b in grams i live in ireland and am ot sure if our cup sizes would work out to be the same measurents i am very eager to try thi recipe especially after reading everyones comments this is the second message ive left no one got back to me i would really appreciate it if anyone can help thankyou
pauline says
Could i ask what would the measurements be in grams please really like to try this recipe out as it looks really yummy but dont know if the cup measurements in uk would be ok to use tia x
Angie says
Made this today following the exact recipe. What I created has a nice consistency, although fluffier and much lighter in appearance than the pics here – a high gloss mocha color. And it’s bitter. I added more sugar to sweeten it up some but the bitter taste of unsweetened cocoa is primary still. All I can guess is the brand of cocoa powder I used is poor quality. I saved a couple bucks but my frosting is less tasty than the pre-made stuff in a tub. So I actually didn’t save anything, but wasted the other ingredients :(. I used it anyway to frost a yellow cake for a birthday and I hope the tastes together work out. Very disappointed with myself. Word to the wise – your end product is only as good as your ingredients. Use quality!
Marian O'Neil says
My 1st time making homemade frosting – I can see why you say to use a paddle attachment, which of course I don’t have – mixer & spatula worked, (those women in the old days needed some elbow grease as I can now attest to) came out A& and I was grinning from ear to ear as I got to like the beaters all by myself, as the “Grandsons” are out with Mom & Dad Fantastic I DID IT!!!!
Erica says
I cant wait to try this recipe. But my mixer doesnt have a paddle, will that make a difference with this recipe or can i use a hand mixer?
Monika says
Hi,
I tried this chocolate buttercream frosting first time, infact it was my first frosting. As i do not have mixer so i made it by hand , though it was fluffy . After frosting i put my cake in refrigerator and when my husband ate it, it was like he is having sugar cubes. i can also feel the tasted of hard sugar but i user powdered sugar
I still have lots of frosting in my refrigerator. Any solution how can i make it right?
Thanks
Leslie says
Will this recipe travel well? I have to take a dessert (mini cupcakes) about 90 minutes by car and want to be sure the frosting stays set and doesn’t melt or run…..suggestions on how to ensure it stays stiff?
Dawn says
Used this recipe for my son’s birthday cake on Saturday – my first foray into homemade frosting – and it was absolutely delicious! I will never go back to store-bought. My dad thought it was so good, he suggested I open a bakery. LOL
Thanks for sharing your talents with the world!
Alice Currah says
Hi Amy,
Yes, just as long as the chocolate is not warm.
Amy says
Do you think you could add melted chocolate to make it richer??
I’m making black forest cupcakes for my partners birthday and I’m on the hunt for the perfect allergen free chocolate frosting.
Thanks!
Alice Currah says
Hi Amy, an electric mixer will work just fine and milk works fine too.
Alice Currah says
Hi Ann, just as butter gets hard in the fridge so will your frosting. Just bring it to room temperature on the counter and you will be find.
Amy says
Hi I posted something on August 14th without a reply, can you please answer my Questions, Ty!!