Looking for an easy chocolate buttercream recipe? Look no further! Whip up this delicious frosting in just 20 minutes with 6 ingredients. This easy American-style chocolate buttercream is rich, fluffy, and ready in 20 minutes.
What You Will Need:
- 4 sticks of room temperature butter
- ½ cup of heavy whipping cream divided
- 2 pounds of powdered sugar
- 1 teaspoon of vanilla
- ¼ cup of powdered cocoa
The Ingredients for the Chocolate Buttercream Recipe
There are just 6 ingredients for this easy chocolate frosting recipe. Four sticks of butter, two pounds of powdered sugar, vanilla extract, and heavy whipping cream. The butter needs to be at room temperature. You should be able to easily press your finger into it. It should be soft but not oily and starting to separate. The two pounds of powdered sugar that I use comes from Aldis. I am not sure of the weight of any other brand. The vanilla extract, heavy whipping cream, and cocoa powder are available at most grocery stores.
Mixing the Buttercream Frosting
Everything goes into the bowl! The powdered sugar can tend to be tricky because it doesn't do well at high speeds.
Use the paddle of your mixer and mix the ingredients together by hand a little bit to avoid a powdered sugar disaster. Next, start your mixer on the slowest speed to get things going. Once the mixture starts to come together, gradually increase the speed. You will need to stop the mixer and scrape down the sides and bottom of the bowl 2-3 times during mixing. The total mixing time should be around 7-10 minutes before adding the cocoa powder and heavy whipping cream. The buttercream mixture should not be too grainy or gritty when you taste it.
Adding the Cocoa
Add the cocoa powder and heavy whipping cream, then start the mixer on a low speed. You should mix the chocolate buttercream for about 4-5 minutes. Scrape down the sides and bottom as needed. The chocolate frosting can be stored covered in your fridge for up to five days or in the freezer for three months.
My whipped peanut butter frosting is a big hit! Try my simple vanilla cupcake recipe. Cupcakes in 30 minutes!
FAQ's:
Your frosting may be grainy because the powdered sugar did not fully dissolve. To fix this, you can try mixing it for a few more minutes, adding a little extra liquid, or sifting your powdered sugar before adding it to the mixture.
You can store your homemade chocolate buttercream in an airtight container in the refrigerator for up to five days.
Yes! You can use a hand mixer to make this recipe.
Unsweetened cocoa powder is a good choice for this recipe.
For a lighter and fluffier buttercream, use a whisk attachment for the last few minutes of mixing to incorporate more air into the frosting.
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
Tried this recipe?
Let us know how it was!Key Takeaways
- This easy chocolate buttercream frosting recipe requires just 6 ingredients and takes only 20 minutes to make.
- Key ingredients include butter, powdered sugar, cocoa powder, vanilla, and heavy whipping cream.
- Mix ingredients on low speed to avoid a powdered sugar mess, then gradually increase speed for 7-10 minutes.
- Add cocoa powder and whipping cream, then mix for another 4-5 minutes for a smooth texture.
- Store the frosting in the fridge for up to five days or freeze for three months.
Leave a Reply
You must be logged in to post a comment.