Stop looking - this is my forever chocolate frosting recipe. With two options - either a rich double chocolate buttercream frosting which uses melted chocolate and cocoa, or a more classic nostalgic cocoa powder only chocolate buttercream frosting, this silky frosting has you covered no matter what you're feeling. I use it to finish cupcakes, cakes, and layer cakes, and it pipes like a dream!
Hi hi! I am just popping in to share my Chocolate Buttercream Frosting recipe with you!
I have been working on this one for quite some time now, tweaking it over and over to get the perfect (to me anyway) chocolate frosting, and I really do think that I got there. This chocolate frosting has two variations - a double chocolate version which is rich, fudgy, and just so, so good, and a cocoa powder only version, which is still silky and delicious, and if I had to describe it I would liken it to a chocolate buttercream version of the cult favourite, shitty chocolate icing (aka my brownie frosting recipe).
I have a couple of little tricks I use to make this a perfectly silky Buttercream - I add the cream in with the butter, which helps the powdered sugar dissolve when added, and I also add in a little golden syrup or corn syrup which helps with texture and silkiness of the buttercream.
This chocolate frosting recipe is perfect for cakes (pair it with any of my cake recipes), cupcakes, or anything that needs a little bit of a boost. It is amazing to work with and pipes like a dream - you will soon see why it is my go to! If you're after a vanilla version, check out my classic vanilla frosting recipe.
My Chocolate Frosting recipe makes enough to frost a three layer (8 or 9") cake with enough to spare - there's nothing worse than getting caught short without enough buttercream. However it is super easy to scale and I have added quantities in the recipe notes on how to scale it back for a sheet cake or cupcakes!
The key to a great chocolate buttercream frosting - it isn't what you might think!
You might notice a few things in my chocolate frosting recipe which you haven't seen before. Let me explain to you why I've used them and the purpose they serve:
Adding the cream in with the butter - gives a super smooth frosting.
One of the things people often complain about with an American Buttercream frosting recipe such as this one (as opposed to a Swiss Meringue Buttercream which isn't made with powdered sugar) is that it can be a little gritty. Unfortunately this is the nature of the powdered sugar, but there are a few ways around it, one being making sure that there is enough liquid in the recipe to help dissolve the powdered sugar. I add the cream in with the butter right at the start of the process, so that when the powdered sugar is added, the liquid from the cream helps to dissolve the sugar. I found during the recipe testing process that this was much more effective than adding it with the dry ingredients.
Adding an invert sugar - golden syrup, liquid glucose, or corn syrup
You will also notice another ingredient you may not be super familiar with in a chocolate frosting recipe - golden syrup. You can also use corn syrup or liquid glucose here, but I love the taste of golden syrup and always have it on hand so that is what I have used - I use this in my Vanilla Buttercream Frosting recipe too.
Again, adding the invert sugar helps the cream in the buttercream out by helping to dissolve the sugar, but it also adds an amazing texture to the frosting - it almost makes it 'stretchy', and nice and soft and extra easy to work with. I found that adding it in with the butter makes the butter mixture nice and soft and easy to incorporate with the powdered sugar and cocoa mixture.
The right temperature ingredients are very important here
Sometimes you can get away with your ingredients not quite being the right temperature. Unfortunately, this chocolate frosting recipe is not one of them - especially if you are making the chocolate version. If the mixture is too cold, when you add the chocolate it will seize, and give you little lumps of chocolate through the chocolate frosting. Not the end of the world, but it doesn't give that beautiful smooth finish.
You want to make sure that your butter is nice and soft and at room temperature, along with your cream. If you are worried that your ingredients are too cool, an easy fix for this is to gently warm your cream on the stove or carefully in the microwave. This brings the overall temperature of the chocolate buttercream up just a little. I have a cold house in winter so I always warm my cream in the wintertime if I am making frosting.
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Answers to your baking questions
Over the years, many of you have asked me questions about:
- baking in grams
- adjusting oven temperatures
- what kind of salt to use
- and many more!
I've curated and answered them all for your easy reference in this frequently asked questions post!
Fluffy Double Chocolate Buttercream Frosting
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 20 minutes
- Yield: 8 servings 1x
- Category: Frosting
- Method: Baking
- Cuisine: American
- Diet: Gluten-Free
Description
Stop looking - this is my forever chocolate frosting recipe. With two options - either a rich double chocolate buttercream frosting which uses melted chocolate and cocoa, or a more classic nostalgic cocoa powder only chocolate buttercream frosting, this silky frosting has you covered no matter what you're feeling. I use it to finish cupcakes, cakes, and layer cakes, and it pipes like a dream!
Ingredients
DOUBLE CHOCOLATE METHOD (COCOA POWDER AND CHOCOLATE)
- 270g good quality dark chocolate (I used 72%)
- 360g unsalted butter, at room temperature
- 70g heavy cream, at room temperature or slightly warm (in winter I like to warm it slightly)
- 50g golden syrup or corn syrup (liquid glucose)
- ½ tsp salt (I used Kosher salt, use less if you are using salted butter or table salt)
- ½ tsp vanilla extract or vanilla bean paste
- 360g powdered sugar, sifted
- 90g cocoa powder (I used Dutch Process), sifted
COCOA ONLY METHOD
- 360g unsalted butter, at room temperature
- 70g heavy cream, at room temperature or slightly warm
- 50g golden syrup or corn syrup (liquid glucose)
- ½ tsp salt (I used Kosher salt, use less if you are using salted butter or table salt)
- ½ tsp vanilla extract or vanilla bean paste
- 540g powdered sugar, sifted
- 90g cocoa powder (I used Dutch Process), sifted
Instructions
DOUBLE CHOCOLATE METHOD
- Important: it is important that the frosting isn't too cold for this version as the chocolate will seize when you add it. Make sure cream is very room temperature or slightly warm, and butter is very room temperature. In winter I like to gently warm the cream before starting to make the buttercream as my house is cold.
- Roughly chop the chocolate and place in a heatproof bowl. Melt either in 30 second increments in the microwave, stirring between each, or over a double boiler until fully melted. Set aside to cool to room temperature - do not let it cool too much, I like to melt it and then start to make my buttercream.
- In the bowl of a stand mixer using the whisk attachment, beat the butter, heavy cream, golden syrup, salt, and vanilla together on medium to high speed until light and fluffy and significantly increased in volume and lightened in colour.
- Add the powdered sugar and cocoa powder and mix on low to incorporate, then increase the speed of the mixer to combine fully. Add the melted chocolate, and mix again to incorporate.
- If your buttercream consistency is not to your liking (you want it a little softer and fluffier), you can add warm cream 1 tablespoon at a time, beating well after each addition and adjusting if necessary until the desired consistency is reached. I find that I do not usually need to add extra cream.
- Switch to the paddle attachment and mix on low speed for about 5 minutes to remove any large air bubbles.
- Use immediately - this is a crusting buttercream so it will set. Leftovers can be stored in an airtight container with plastic wrap pressed against the surface of the buttercream in the fridge for up to 5 days or frozen for up to 3 months - re-whip before using.
COCOA ONLY METHOD
- In the bowl of a stand mixer using the whisk attachment, beat the butter, heavy cream, golden syrup, salt, and vanilla together on medium to high speed until light and fluffy and significantly increased in volume and lightened in colour.
- Add the powdered sugar and cocoa powder and mix on low to incorporate, then increase the speed of the mixer to combine fully. Add the melted chocolate, and mix again to incorporate.
- If your buttercream consistency is not to your liking (you want it a little softer and fluffier), you can add warm cream 1 tablespoon at a time, beating well after each addition and adjusting if necessary until the desired consistency is reached. I find that I do not usually need to add extra cream.
- Switch to the paddle attachment and mix on low speed for about 5 minutes to remove any large air bubbles.
- Use immediately - this is a crusting buttercream so it will set. Leftovers can be stored in an airtight container with plastic wrap pressed against the surface of the buttercream in the fridge for up to 5 days or frozen for up to 3 months - re-whip before using.
Notes
My Chocolate Buttercream recipe makes enough to frost a two or three layer 8" cake with a enough to spare (there is nothing worse than getting caught short!). If you want to use it to frost cupcakes or a single layer sheet cake, use the scaled down quantities below, which makes enough to generously frost 12 cupcakes or one sheet cake (the method is exactly the same). If you are adding piping detail and are worried you will not have enough, feel free to scale the recipe up.
Double Chocolate Version
180g good quality dark chocolate (I used 72%)
240g unsalted butter, at room temperature
45g heavy cream, at room temperature or slightly warmed
35g golden syrup or corn syrup (liquid glucose)
½ teaspoon salt (I used Kosher salt, use less if you are using salted butter or table salt)
½ teaspoon vanilla extract or vanilla bean paste
240g powdered sugar, sifted
60g cocoa powder (I used Dutch Process), sifted
Cocoa Powder Only Version
240g unsalted butter, at room temperature
45g heavy cream, at room temperature or slightly warmed
35g golden syrup or corn syrup (liquid glucose)
½ teaspoon salt (I used Kosher salt, use less if you are using salted butter or table salt)
½ teaspoon vanilla extract or vanilla bean paste
360g powdered sugar, sifted
60g cocoa powder (I used Dutch Process), sifted