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The Ultimate Rich & Silky Chocolate Buttercream Frosting (Pipes Perfectly)

A close-up of a perfect swirl of rich, dark chocolate buttercream frosting on a white plate.
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Make the best homemade chocolate buttercream frosting. This recipe yields a rich, creamy, and smooth texture that holds its shape well for easy cake decorating and piping.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, softened
  • 3 1/2 cups powdered sugar, sifted
  • 3/4 cup unsweetened cocoa powder, sifted
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract
  • 3 to 5 tablespoons heavy cream or milk

Instructions

  1. Place the softened butter in a large mixing bowl. Beat with an electric mixer on medium speed until the butter is smooth and creamy, about 2 minutes.
  2. Gradually add the sifted powdered sugar and sifted cocoa powder to the butter mixture. Mix on low speed until just combined. Scrape down the sides of the bowl as needed.
  3. Add the salt and vanilla extract. Increase the mixer speed to medium-high and beat for 3 minutes until the frosting is light and fluffy.
  4. Add 3 tablespoons of heavy cream or milk. Beat on medium speed until the frosting is smooth. If the frosting seems too stiff for spreading or piping, add the remaining cream, one tablespoon at a time, until you reach your desired consistency.
  5. Beat the frosting on high speed for 1 minute to incorporate air, making it extra fluffy and silky. This step helps it pipe well.
  6. Use immediately to frost cakes or cupcakes, or store covered at room temperature for up to 2 days.

Notes

  • Sifting the powdered sugar and cocoa powder prevents lumps and ensures a smooth buttercream recipe.
  • For a deeper chocolate flavor, use Dutch-process cocoa powder.
  • If the frosting gets too soft while working, chill the bowl for 10 minutes before beating again.
  • This recipe makes enough creamy frosting for one 9-inch layer cake or about 18 cupcakes.

Nutrition

Find it online: https://fooddexterity.com/chocolate-buttercream-frosting/