1. Beat the Butter
In a stand mixer (or large bowl with hand mixer), beat butter on medium speed for 3 minutes until pale and creamy.
2. Add Dry Ingredients
Gradually mix in powdered sugar, cocoa powder, and salt on low speed until combined.
3. Incorporate Chocolate & Vanilla
Pour in cooled melted chocolate and vanilla. Beat on medium-high for 2 minutes until smooth.
4. Adjust Consistency
Add heavy cream, 1 tbsp at a time, until desired fluffiness is reached (thicker for piping, thinner for spreading).
5. Whip to Perfection
Beat on high speed for 3-4 minutes until light, airy, and silky.
Pro Tips for the Best Buttercream
🔥 Extra chocolatey? Use dark chocolate (70% cocoa).
🍫 Grainy frosting? Ensure powdered sugar and cocoa are sifted.
❄️ Hot kitchen? Chill bowl & beaters before starting.
🧁 Piping tips: Use a star tip for swirls or round tip for smooth dollops.
FAQs
Can I make this ahead?
Yes! Store in an airtight container for:
3 days in the fridge (rewhip before using)
1 month in the freezer (thaw overnight, then rewhip)
Why is my frosting runny?
Butter was too soft → Chill bowl for 10 minutes, then rewhip.
Added too much liquid → Mix in extra powdered sugar (¼ cup at a time).
Can I use milk chocolate?
Yes, but reduce powdered sugar by ¼ cup to balance sweetness.
Serving Ideas
🎂 Classic: Frost chocolate or vanilla cakes
🍪 Cookie sandwiches: Spread between two cookies
🍓 Fruit dip: Serve with strawberries or pretzels
Final Thoughts
This Chocolate Buttercream Frosting is decadent, versatile, and foolproof—the only recipe you’ll ever need for flawless chocolate frosting.
Warning: You might catch yourself sneaking spoonfuls straight from the bowl!
