What is American style chocolate buttercream frosting? It is butter, powdered sugar, cream, and cocoa beaten until light and fluffy, with no eggs. This rich chocolate buttercream frosting takes about 20 minutes.
Why You Will Love This Chocolate Buttercream Frosting
- Five Simple Ingredients. Butter, powdered sugar, heavy whipping cream, vanilla, and cocoa are all it takes.
- Fluffy Texture. A whisk attachment for the last few minutes whips in air for a lighter frosting.
- Ready in About 20 Minutes. Mixing takes about 11 to 15 minutes once the butter is soft.
- Make Ahead Friendly. It keeps for up to 5 days in the fridge or 3 months in the freezer.
- Works on Cakes and Cupcakes. Spread it on a cake or swirl it onto cupcakes.
The Ingredients for Easy Chocolate Buttercream Frosting
- Butter. Use 4 sticks at room temperature. You should be able to press a finger into it easily, and it should be soft but not oily or starting to separate.
- Powdered Sugar. This is the base of the frosting and makes up most of its volume. Use 2 pounds, which is about 7 ½ cups, and sift it for the smoothest texture.
- Heavy Whipping Cream. It loosens the frosting and adds richness. It is divided, with half added at the start and half with the cocoa.
- Vanilla Extract. A small amount rounds out the flavor.
- Unsweetened Cocoa Powder. This gives the frosting its chocolate flavor and color.
Making the Chocolate Buttercream Frosting
- Add the butter, powdered sugar, vanilla, and ¼ cup of the heavy whipping cream to the bowl of a stand mixer.
- With the paddle attachment, mix the ingredients together by hand a little bit, so the powdered sugar does not fly out of the bowl.
- Start the mixer on its lowest speed, and increase the speed gradually as the mixture comes together.
- Stop and scrape the sides and bottom of the bowl 2 to 3 times. Mix for about 7 to 10 minutes, until the frosting tastes smooth and not gritty. Any unmixed sugar will make it grainy.
- Add the cocoa powder and the remaining ¼ cup of heavy whipping cream. Mix on low speed for about 4 to 5 minutes, scraping the bowl as needed.
- For a fluffier frosting, switch to the whisk attachment for the last few minutes.
- Use the frosting right away, or store it covered in the fridge for up to 5 days or in the freezer for up to 3 months.
Tips on Making the Best Chocolate Buttercream Frosting Recipe
- Press the butter with a finger before you start, since it should dent easily without looking greasy.
- Sift the powdered sugar for the smoothest texture.
- Start by hand and on the lowest speed, then speed up gradually.
- Scrape the bowl well, since unmixed sugar at the bottom is the usual cause of grainy frosting.
- Taste a little before adding the cocoa to check that it is not gritty.
- A hand mixer works too, but the bowl will be full, so use a large one.
Troubleshooting Your Chocolate Buttercream Frosting
- Frosting is grainy. The sugar has not fully dissolved. Mix for a few more minutes, add a little extra cream a splash at a time, or sift the sugar next time.
- Frosting is too thick. Add cream a splash at a time and mix until it spreads easily.
- Frosting is too soft or greasy. The butter was likely too warm. Chill the bowl for a short time and mix again.
- Frosting is too sweet. A pinch of salt can balance it, and the cocoa amount may also matter.
My whipped peanut butter frosting is a big hit. Try my simple vanilla cupcake recipe. Cupcakes in 30 minutes!
My apple cider cream frosting and Chantilly frosting are also delicious.
FAQ's:
You can store your homemade chocolate buttercream in an airtight container in the refrigerator for up to five days.
Unsweetened cocoa powder is a good choice for this recipe.
This is a large batch, enough for about 24 cupcakes or a three layer cake. Measure your own yield and adjust this answer.
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American buttercream is butter, powdered sugar, a little cream or milk, and flavoring beaten together. It does not contain eggs.
This chocolate buttercream frosting takes about 20 minutes and a stand mixer. Start slowly so the powdered sugar stays in the bowl, scrape often, and mix until the frosting tastes smooth. Spread it on a cake or swirl it onto cupcakes, and store any leftovers in the fridge or freezer. A switch to the whisk attachment at the end makes it a little fluffier.
Recipe
Rich and Fudgy Chocolate Buttercream Frosting
Ingredients
- 4 sticks of room temperature butter
- ½ cup heavy whipping cream divided
- 2 pounds of powdered sugar
- 1 teaspoon of vanilla extract
- ¼ cup cocoa powder
Method
- Place ¼ cup of whipping cream, butter, powdered sugar, and vanilla into a bowl of a stand mixer or bowl where you will be mixing in.
- By hand using the mixing beater, mix the butter and powdered sugar up a bit to avoid the powdered sugar from causing a mess when turning the mixer on.
- Turn the mixer on at a slow setting to start with then gradually bring the speed up as the mixture comes together.
- Scrape the sides and bottom of the bowl 2-3 times during the mixing process. The whole process will take about 7-10 minutes. Mixture should be smooth and not grainy. Any unmixed sugar will cause the mixture to to be grainy.
- Add cocoa powder and ¼ cup of whipping cream and combine. Mix for about 4-5 minutes. Scraping down the sides and bottom of mixing bowl as needed.
- If needed, store in the refrigerator for up to 5 days or in the freezer for up to 3 months.
Nutrition
Notes
Private Notes
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