Fluffy Chocolate Buttercream Frosting

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!

Prep Time 5

Cook Time 0

Total Time 5

Servings

Author Melissa Erdelac

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.
2 ½ sticks unsalted butter, 3 cups powdered sugar, ¾ cup unsweetened cocoa powder, ¼ teaspoon salt
To the bowl add heavy cream, molasses, and vanilla extract. Beat on low until ingredients are combined.
½ cup heavy cream, 1 tablespoon molasses, 1 teaspoon vanilla extract
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.

Notes

Storing Tips

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. 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.

Nutrition