Posted Aug 02, 2020, Updated Mar 28, 2024 Buttery, creamy, rich, with a hint of sea salt and deep chocolate flavor, this is truly the best chocolate frosting recipe. I cannot remember the last time I bought frosting because homemade is so much more delicious (like this vanilla frosting), and it’s easy to make in 5 minutes with minimal ingredients. This chocolate buttercream is perfect for decorating cakes and cupcakes (like our favorite chocolate cake from scratch, chocolate cupcakes and this chocolate chip cookie cake) or simply slathering frosting onto your favorite baked goods like sheet cakes (this chocolate zucchini cake or banana cake), homemade brownies, cookies, etc. you name it you can’t go wrong with adding some of this chocolate frosting on top, in the middle etc.
Chocolate Buttercream Frosting: Ingredients
Let’s chat about the ingredients in this chocolate buttercream frosting, as well as possible substitutions.
Salted butter. Unsalted butter or vegan butter are good substitutes. Powdered Sugar. There is no substitution for powdered sugar. You can make your own by blending 1 cup granulated sugar plus 1 Tablespoon corn starch for every 1 cup powdered sugar called for in the recipe, in a high-powered blender (Vitamix) for 10 seconds. Unsweetened Cocoa Powder. If you want an extra-dark chocolate frosting then use dark cocoa powder. Sea Salt. This can be omitted, but I don’t recommend it. If using regular iodized salt, cut the amount in half. Vanilla Extract. Use pure vanilla extract for the best flavor. You can also use a different extract like peppermint, almond, orange, etc. to impart different flavors. Whole Milk. Half and half or heavy whipping cream can be used in place of whole milk, but nothing else with a lesser fat content.
How to Make Chocolate Frosting
Let’s walk through how to make this chocolate buttercream frosting recipe step-by-step! Also, don’t forget to watch the video. Begin by combining the powdered sugar, cocoa powder, and sea salt, then set it aside to use later on in the recipe. Mixing the dry ingredients thoroughly before adding them to the butter ensure that they are evenly distributed. Then, in the bowl of a standing mixer fitted with the paddle attachment, or in a large bowl with a hand-held mixer, cream butter until it’s light and fluffy, about 60 seconds. Once the butter is creamed, add half of the powdered sugar mixer and slowly beat into the butter until it’s incorporated, then turn the speed to high and beat until the mixture is light and fluffy (about 30 seconds). Finally, add the milk, vanilla, and the rest of the powdered sugar mixture. Beat, starting on low speed (or “stir”). Once all the ingredients are incorporated, turn the speed slowly to high and beat until the mixture is smooth. Pause, scrape down the sides and bottom of the bowl, and beat again until the frosting is smooth and homogenous (uniform throughout). Then, use in your favorite recipes.
Use in Your Favorite Dessert Recipes
This chocolate frosting is perfect to use in just about any and every way frosting can be used. Use to frost your favorite cakes (chocolate cake recipe coming Sunday), etc. Here are some of our favorite ways to enjoy it:
Cake: Frost your favorite chocolate cake for an extra special birthday treat. My son prefers this chocolate buttercream over our usual vanilla frosting that we use for birthday cakes – because more chocolate is always a good idea. Also try it on this homemade yellow cake, or chocolate chip cookie cake. Cupcakes: homemade chocolate cupcakes or vanilla cupcakes are great choices. Sheet cakes. This chocolate frosting is perfect on any flavor of cake – like this chocolate zucchini cake, banana cake, etc. Brownies. Why not add an extra layer of chocolate to your favorite brownie recipes? I am obsessed with brownies, here are some of my favorites: the best homemade brownies ever, flourless brownies, and greek yogurt brownies. Cookies. Either use them to frost these cut-out sugar cookies, or use them to frost or make cookie-sandwiches with the best chocolate chip cookies, chocolate cookies, oatmeal cookies, peanut butter cookies, etc. Or, frost these chocolate chip cookie bars, YUM!
Store
Store the frosting in two ways if you plan on using it within a day or two:
Freeze
Freeze chocolate frosting in a piping bag used to decorate or transfer it to a freezer-friendly zip log bag, press it flat and freeze it that way. To thaw the chocolate buttercream frosting remove it from the freezer and let it come to room temperature. Do not microwave or it will ruin the frosting.
How to Pipe Chocolate Frosting
This chocolate buttercream pipes like a dream and hardens beautifully, making it perfect for cake decorating. I used it to make a Chewbacca cake (ok – Ritch did), for Gabe this year and he loved it. Here are some of my piping must-haves for those of you just starting out your journey to cake decorating:
Piping bags – I have both reusable and disposable piping bags and use them all the time. Piping tips and couplers – I recommend a great starter tip and coupler set. However I always make this rosette style cake with a Wilton 1M tip and large coupler. Pastry Scraper. I use this pastry scraper to make a smooth crumb coat. I love it so much!
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