Recipe

Classic Chocolate Buttercream

Light, fluffy, deeply chocolate frosting that pipes like a dream and tastes like the corner piece of your favorite birthday cake.

By Matt Campbell

•

4.9

A real photo of a swirl of light and fluffy chocolate buttercream frosting in a mixing bowl with a spatula resting on the rim

Jump to Recipe

Chocolate buttercream is one of those recipes that feels like it should be intimidating, but it is basically a very delicious science experiment: whip butter, add cocoa, add sugar, add a little liquid, and keep tasting until you hit that moment where you want to eat it straight off the spoon.

This version is classic on purpose. It is fluffy, not greasy. Chocolate-forward, not just sweet. It spreads smoothly, holds peaks for piping, and plays nice with everything from boxed brownies to from-scratch layer cakes. If you have ever made frosting that turned out stiff, grainy, or weirdly airy, I built in the small fixes that keep it low drama.

A real photo of chocolate buttercream being spread in a thick layer over a chocolate cake with an offset spatula

Why It Works

Light and fluffy texture: Whipping the butter (and then cocoa) builds a smooth base before the powdered sugar goes in.
Real chocolate flavor: A pinch of salt and a little vanilla make cocoa taste more pronounced and rich.
Flexible consistency: Add cream for a softer, swoopable frosting or keep it thicker for piping rosettes and borders.
No gritty frosting: Sifting the powdered sugar and cocoa (or at least breaking up lumps) keeps everything silky.

Pairs Well With

Storage Tips

Cool room temperature (short term): If your kitchen is cool (ideally below 70°F / 21°C), you can keep chocolate buttercream in an airtight container for up to 1 day. Bring it back to room temperature and re-whip to restore the fluff.

Refrigerator: Store airtight for up to 1 week. Buttercream will firm up. Let it sit at room temperature for 30 to 60 minutes, then re-whip briefly to bring back the fluffy texture.

Freezer: Freeze airtight for up to 3 months. Thaw overnight in the fridge, then bring to room temperature and re-whip. If it looks slightly broken, it is usually a temperature thing. Chill for 10 minutes if it is greasy, or let it warm slightly if it is stiff, then beat again until smooth.

Tip: Press plastic wrap directly on the surface before sealing the lid. It helps prevent crusting and keeps the texture consistent.

Common Questions

How much frosting does this make?

Typically about 3 1/2 to 4 cups, depending on how long you whip it and how much air you beat in. That is usually enough to frost and fill a 2-layer 8-inch or 9-inch cake, or to frost about 12 to 18 cupcakes generously depending on how dramatic you pipe.

Natural cocoa or Dutch-process?

Either works. Dutch-process usually gives a darker color and a smoother, more mellow chocolate vibe. Natural cocoa is a little lighter in color with a slightly sharper, more classic cocoa bite. Choose based on the kind of chocolate mood you want.

Can I make it less sweet?

Buttercream is always going to be sweet, but you can tame it. Use Dutch-process cocoa for deeper chocolate flavor, add an extra pinch of salt, and do not skip the vanilla. You can also replace 1 to 2 tablespoons of powdered sugar with additional cocoa, but too much cocoa can make it dry.

Why is my frosting grainy?

Most commonly: powdered sugar lumps or under-mixing. Sift the sugar and cocoa if they look clumpy, then beat the frosting a full 2 to 3 minutes at the end. If it is still grainy, add 1 tablespoon cream and keep mixing.

Why is it too thick or too thin?

Too thick: Add cream or milk 1 teaspoon at a time. Too thin: Add powdered sugar 2 tablespoons at a time, or chill for 10 minutes and re-whip. Temperature matters. Warm butter makes softer frosting.

What if it looks lumpy, curdled, or broken?

That is almost always a temperature issue. If the butter was too cold, the frosting can look lumpy. Let it sit 10 to 15 minutes, then beat again. If the butter was too warm, it can look loose or a little broken. Chill the bowl for 10 minutes, then re-whip until smooth and fluffy.

Can I use salted butter?

Yes. If you use salted butter, reduce the added salt to just a tiny pinch, then taste and adjust.

Is this good for piping?

Yes. For sharp edges and sturdy swirls, keep it on the thicker side and use cream sparingly. If your hands run warm, chill the piping bag for 5 to 10 minutes when it starts getting too soft.

Can I halve or double this recipe?

Yes. You can halve it easily. To double, use a large bowl and pause to scrape often so the sugar fully incorporates. The whip time may need an extra minute to get back to that fluffy finish.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Stand mixer with paddle attachment or a hand mixer
Large mixing bowl
Fine-mesh sieve (helpful for sifting cocoa and powdered sugar)
Rubber spatula for scraping the bowl
Measuring cups and spoons

I used to think good frosting came from some secret bakery technique. Turns out, the “secret” is mostly just patience and a willingness to taste, adjust, and keep mixing. The first time I nailed a truly fluffy chocolate buttercream, I did that very scientific thing where you frost the cake and somehow the bowl still needs to be scraped clean. This is the recipe I come back to when I want that classic birthday-cake feeling without turning my kitchen into a sugar-dusted stress zone.

Classic Chocolate Buttercream

(4.9 Reviews)

Prep Time 15 minutes

Cook Time 0 minutes

Total Time 15 minutes

Servings Makes about 3 1/2 to 4 cups (frosts 12–18 cupcakes or 1 (8- or 9-inch) 2-layer cake)

Ingredients

1 cup (226 g) unsalted butter, softened to cool room temperature
3/4 cup (75 g) unsweetened cocoa powder (natural or Dutch-process)
3 1/2 cups (420 g) powdered sugar, sifted if lumpy
1/4 cup (60 ml) heavy cream, plus more as needed (milk also works)
2 teaspoons vanilla extract
1/4 teaspoon fine salt (use less if butter is salted)
Optional: 1 tablespoon espresso or strong coffee, cooled, for deeper chocolate flavor

Instructions

Whip the butter. In a large bowl, beat the softened butter on medium-high speed for 2 minutes until it looks lighter and creamy. Scrape the bowl.
Add cocoa first. Add the cocoa powder and beat on low to avoid a cocoa cloud, then increase to medium and beat until the cocoa disappears into the butter and looks evenly mixed, about 30 seconds. Scrape the bowl again.
Add powdered sugar gradually. Add the powdered sugar in 2 to 3 additions, beating on low each time. The mixture will look thick and a little stubborn at first, like a crumbly paste that is not sure it wants to be frosting yet. That is normal.
Loosen and flavor. Add the heavy cream, vanilla, salt, and the optional espresso. Start on low for 10 to 15 seconds (especially if your bowl is full), then increase to medium and beat until combined.
Make it fluffy. Increase speed to medium-high and beat for 2 to 3 minutes until light, fluffy, and spreadable. Scrape the bowl halfway through so everything whips evenly.
Adjust consistency. For softer frosting, add more cream 1 teaspoon at a time. For thicker frosting, add powdered sugar 2 tablespoons at a time. Taste and add a pinch more salt if the chocolate needs a boost.
Use right away or store. Frost your cake or cupcakes immediately, or store airtight and bring back to room temperature, then re-whip before using.

Quick texture tip: If your buttercream seems airy with bubbles, switch to low speed for 30 seconds to knock out big air pockets before piping.

Nutrition information is estimated.

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