Make Fluffy Chocolate Buttercream Frosting from scratch with this easy 5 minute recipe! Learn pro tricks and tips for making the best chocolate buttercream frosting perfect for cakes and cupcakes!
Many buttercream frosting recipes have the tendency to be greasy, heavy, and overly sweet. I prefer chocolate buttercream frosting to be very light and fluffy so it doesn’t weigh down and overpower the delicate cakes and cupcakes they sit upon.
With my favorite fluffy white buttercream recipe being such a hit, I wanted to share an equally perfect chocolate version. Similarly to the vanilla frosting, chocolate buttercream recipe uses heavy cream to make and extra fluffy frosting.
However, this chocolate frosting also uses a special ingredient to make it not too sweet and add a slightly dark, smoky flavor. Scroll down to see what it is!
How To Make Chocolate Buttercream Frosting
It’s very easy to make a fluffy chocolate frosting with cocoa powder in minutes! If you have never made chocolate buttercream from scratch, I’ll show you just how easy it is!
- First combine softened unsalted butter with powdered sugar, cocoa powder, and salt. Mix until well combined.
- Next add the vanilla extract, heavy cream, and molasses. Beat on low until mixed together.
- Increase the mixer to high and beat for 5 full minutes. Be patient and mix the entire time. This is the trick for making buttercream extremely fluffy.
Ingredient notes
Chocolate buttercream with cocoa powder also uses a secret ingredient to make this version the best! A tablespoon of molasses adds tinge of robust flavor to offset the sweetness.
- Unsalted butter – Use room temperature butter so it mixes uniformly with the powdered sugar. If using salted butter, omit the salt from the recipe.
- Powdered Sugar
- Unsweetened Cocoa Powder – For a dark chocolate buttercream, use Dutch processed cocoa powder. Also, for smooth frosting, sift the cocoa powder first to remove any clumps.
- Salt
- Heavy Cream – Since heavy cream volumizes when beaten, this is key for whipped buttercream. Milk may be substituted, but it will not achieve the same fluffy results.
- Vanilla Extract
- Molasses – Adds a hint of smoky, robust flavor to counteract sweetness. It’s optional, but highly recommended!
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How to Make Chocolate Buttercream Frosting Extra Fluffy
To make fluffy, whipped buttercream you will need to do two things. First, use heavy cream instead of milk. Then, once the cream has been added, the frosting needs to beaten for at least 5 minutes.
If you have ever made homemade whipped cream, you’ve seen how heavy cream increases in volume when beaten for an extended period of time. Therefore, the frosting needs to beaten, or whipped, longer to achieve a light, fluffy consistency.
If you love light, whipped frostings, also try this Chocolate Whipped Cream Frosting recipe.
How Much Does this recipe make?
This recipe makes about 4 cups, which is enough to frost a 2 layer cake or piped onto 24 cupcakes. If frosting a single layer, 9X13 sheet cake, or 12 cupcakes, halve the recipe.
Also note that piping with decorative tips generally uses up more frosting than simply spreading it on cakes and cupcakes.
Chocolate Buttercream Cake or cupcakes
What goes better with chocolate than more chocolate? Make a chocolate buttercream cake by baking easy chocolate cake then frosting it with this chocolate buttercream icing. Alternative, spread fluffy chocolate frosting on a moist gluten free vanilla cake, gluten free chocolate cupcakes recipe, or gluten-free vanilla cupcakes.
Check out the step-by-step picture tutorial on fluffy buttercream frosting recipe to see how to frost a layer cake with chocolate frosting.
Does this Frosting Need to Be Refrigerated?
After mixing together the chocolate frosting keep it at room temperature until ready to frost, pipe, or decorate. If you refrigerate the buttercream it will resolidify the butter and harden.
Buttercream can still be made ahead of time and stored in an airtight container at room temperature up to two days, according to the USDA. The high amount of sugar acts as a preservative so it doesn’t need to be refrigerated immediately.
If you have leftover frosting, or want to store it longer, buttercream may be refrigerated up to two weeks or frozen for 3 months. Before using to decorate, though, it will have to be brought to room temperature again to soften.
More expert Tips
- Butter and shortening should be at room temperature, while heavy cream is kept cold.
- To soften butter quickly use 20% power on the microwave for 30 seconds – 1 minute.
- For smooth chocolate frosting sift the cocoa powder first before adding it to powdered sugar.
- It’s best to use a stand mixer with paddle attachment, since they are more powerful and the frosting beats for an extended period of time. A hand mixer may also be used, but it will have to mix a little longer to reach the right consistency.
- To thicken frosting add additional powdered sugar, to make it thinner add a dash of milk or cream.
- This recipe makes about 4 cups, enough to frost a 2 layer cake or piped onto 24 cupcakes. Please note piping on frosting will use more than simply spreading on.
More Favorite Recipes for Chocolate Lovers!
- Best Homemade Chocolate Pancakes
- Chocolate Granola
- Fudgy Flourless Chocolate Cookies
- Chocolate Chess Pie
- Gluten Free Moist Chocolate Cake
- Chocolate Bark
SAVE THIS FLUFFY CHOCOLATE BUTTERCREAM FROSTING TO YOUR PINTEREST BOARD!
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Fluffy Chocolate Buttercream Frosting
Ingredients
- 2 ½ sticks unsalted butter, softened
- 3 cups powdered sugar
- ¾ cup unsweetened cocoa powder, sifted
- ¼ teaspoon salt
- ½ cup heavy cream
- 1 tablespoon molasses (optional, but highly recommended!)
- 1 teaspoon vanilla extract
Instructions
- In a large mixing bowl, or stand mixer fitted with paddle attachment, beat together room temperature butter, powdered sugar, cocoa powder, and salt until well combined.
- To the bowl add heavy cream, molasses, and vanilla extract. Beat on low until ingredients are combined.
- Increase speed to high and beat for 5 full minutes, scraping down bowl occasionally. The frosting should be very fluffy, like a bowl of whipped cream. Use to frost a moist chocolate cake, vanilla cake, or fluffy banana cake! Makes 4 cups.
- DID YOU MAKE THIS RECIPE?? DON'T FORGET TO LEAVE FEEDBACK AND RATE BELOW!
Equipment Needed
Recipe Notes
Storing Chocolate Buttercream
After mixing together the chocolate frosting keep it at room temperature until ready to frost, pipe, or decorate. If you refrigerate the buttercream it will resolidify the butter and harden. Buttercream can still be made ahead of time and stored in an airtight container at room temperature up to two days, according to the USDA. The high amount of sugar acts as a preservative so it doesn’t need to be refrigerated immediately. If you have leftover frosting, or want to store it longer, buttercream may be refrigerated up to two weeks or frozen for 3 months. Before using to decorate, though, it will have to be brought to room temperature again to soften.Best Tips and Tricks
- Butter and shortening should be at room temperature, while heavy cream is kept cold.
- To soften butter quickly use 20% power on the microwave for 30 seconds – 1 minute.
- For smooth chocolate frosting sift the cocoa powder first before adding it to powdered sugar.
- It’s best to use a stand mixer with paddle attachment, since they are more powerful and the frosting beats for an extended period of time. A hand mixer may also be used, but it will have to mix a little longer to reach the right consistency.
- To thicken frosting add additional powdered sugar, to make it thinner add a dash of milk or cream.
- This recipe makes about 4 cups, enough to frost a 2 layer cake or piped onto 24 cupcakes. Please note piping on frosting using a decorative tip will use more than simply spreading on.
Nutrition
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Nancy Folk says
WONDERFUL
Melissa Erdelac says
Thank you!
Hiroko Hill says
It was easy to make & delicious one. It may be soften quickly when the room tempter is hot. I used special dark cocoa both cupcake & frosting. I wouldn’t recommend it because it came very dark. The contrast between cupcake & frosting are the same if you use dark cocoa. It’s best to use regular cocoa for the frosting.
Melissa says
Glad you enjoyed it and great suggestion using the dark cocoa!
Best,
Melissa