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Bowl of fluffy chocolate buttercream frosting with an offset spatula

Chocolate Frosting (Easy Chocolate Buttercream)

A smooth, fluffy chocolate buttercream made with butter, cocoa powder and powdered sugar. No cooking needed, ready in about 10 minutes, and firm enough to spread or pipe.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 3 cups
Course: Dessert, Frosting
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 227 g unsalted butter 1 cup, softened to cool room temperature
  • 420 g powdered sugar 3½ cups, sifted
  • 65 g unsweetened cocoa powder ¾ cup, sifted
  • 60 ml heavy cream ¼ cup, room temperature, added gradually
  • 2 tsp vanilla extract
  • ¼ tsp fine salt

Equipment

  • Stand mixer with paddle attachment or hand mixer
  • Fine-mesh sieve
  • Flexible spatula
  • Kitchen scale

Method
 

  1. Sift the powdered sugar and cocoa powder together into a bowl, pressing any lumps through the sieve.
  2. Beat the softened butter on medium speed for 2 to 3 minutes, scraping down the bowl once, until pale, creamy and smooth.
  3. On the lowest speed, add the sugar and cocoa in three or four additions, mixing until each is mostly absorbed. The mixture will look thick and crumbly.
  4. Add the vanilla, salt and about half of the cream. Mix on low, then add the remaining cream a spoonful at a time until the frosting is smooth and holds together.
  5. Raise the speed to medium-high and beat for 2 to 3 minutes, until fluffy and glossy. The frosting should hold a peak with a soft curl at the tip.
  6. Optional: for a smoother finish on cakes, stir by hand with a spatula for about 1 minute to press out large air bubbles.

Notes

Makes about 3 cups (roughly 750 g), enough to fill and frost a two-layer 8-inch (20 cm) cake or pipe onto 12 to 15 cupcakes.
Too thick: add cream 1 teaspoon at a time. Too thin: chill 15 to 20 minutes and beat again, then add sifted powdered sugar 2 tablespoons at a time if needed.
Store airtight in the refrigerator for up to 1 week or freeze for up to 3 months. Bring to room temperature and beat again before using.