Homemade Chocolate Buttercream Recipe
Rich, chocolatey, smooth, and buttery deliciousness - this chocolate buttercream will level up just about any dessert!
Prep Time5 minutes mins
Cook Time10 minutes mins
Total Time15 minutes mins
Course: Dessert
Cuisine: American
Servings: 6 cups
Author: Cassy Joy Garcia
- 8 ounces butter softened
- 1 ½ cups powdered sugar
- ½ cup milk whole
- ½ cup cocoa powder
- ½ tablespoon vanilla extract
- ½ teaspoon salt
Add all of the ingredients to a stand mixer with a whisk attachment.
Start on a low speed and blend the ingredients until they start to become incorporated.
Increase the speed to medium-high and blend until smooth.
Use immediately, or store in an airtight container in the fridge for up to 1 week.
Tips:
- Gradually add the dry ingredients - if you have a smaller mixing bowl, we recommend creaming the butter first, then gradually incorporating the dry ingredients so that you don’t have a cloud of powdered sugar explode in the kitchen.
- Don’t let it get too hot - if your buttercream gets too hot, it may become runny. If this happens, try cooling it in the fridge for 30 minutes to help it set up.
Ingredient Variations:
- Make it dairy free - substitute a vegan butter and coconut milk or coconut cream to make this a dairy free buttercream.
- Use heavy cream - for the most decadent frosting, use 1 cup of heavy cream in place of the milk.
Serving: 0.25cup | Calories: 105kcal | Carbohydrates: 9g | Protein: 1g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 21mg | Sodium: 112mg | Potassium: 38mg | Fiber: 1g | Sugar: 8g | Vitamin A: 244IU | Calcium: 11mg | Iron: 0.3mg