Learn how to make a simple and delicious Chocolate Buttercream Frosting! In this Basics by The BakerMama, I teach you the easy method to making a simple, sweet chocolate frosting perfect for cakes and cupcakes.
Basics by The BakerMama
Welcome to Basics by The BakerMama! I created this how-to series to help beginner cooks hone their skills, make the most of their time in the kitchen, and create great family memories. I hope you enjoy!
Deliciously Simple
Perfect for piping onto cupcakes, spreading on cakes, and adding that special something to your baked treats, this basic Chocolate Buttercream Frosting is easy to make and scrumptiously simple. With a thick, creamy texture and a rich chocolate flavor, it tastes decadent and delicious. In just a few simple steps, you’ll get the perfect chocolate buttercream frosting every time. For a basic vanilla frosting, check out my Vanilla Buttercream Frosting Recipe.
Icing, Frosting and Glaze: What’s the difference?
What’s the difference between icing, frosting and glaze? It’s so easy to get confused! Because depending on where you’re from, these terms might be used interchangeably. Frosting is soft and spreadable. The difference between it and icing is mostly texture and what you do with it.
But here’s a crash course on the differences between icing, frosting and glaze and when to use them.
- Icing is thin, made from powdered sugar, milk and sometimes a flavoring, like vanilla. It firms up as it dries but stays pliable. You drizzle icing on cinnamon rolls and scones.
- Glaze is also thin but it hardens almost completely as it dries. It’s typically made from powdered sugar, sometimes butter, and a liquid (like milk, water, or juice). You glaze a donut.
- Frosting is soft, creamy and spreadable. It’s usually made from butter or cream cheese, confectioners sugar and flavorings. You frost cakes and cupcakes.
Ingredients and Supplies
- Unsalted butter (softened): creates a rich, creamy frosting that’s perfect for piping. Salted butter works well—simply omit the kosher salt.
- Powdered sugar: sweetens and thickens the frosting while keeping it silky smooth. Sift first to avoid lumps.
- Unsweetened cocoa powder: gives the frosting its rich chocolate flavor. Dutch-process cocoa powder can be used for a darker color and smoother flavor.
- Kosher salt: balances the sweetness and intensifies the chocolate flavor.
- Vanilla extract: enhances the chocolate flavor and adds warmth to the frosting.
- Milk: thins the frosting to the perfect spreading or piping consistency. Whole or 2% works best and heavy cream would make for an even richer frosting.
How to Make Chocolate Buttercream Frosting
- In the bowl of an electric mixer fitted with the whisk attachment (or large mixing bowl with a hand mixer), beat the softened butter until smooth and creamy.
- Add the powdered sugar, cocoa powder, and salt. Mix on low speed until combined.
- Add the vanilla extract and 4 tablespoons milk.
- Beat for 2 to 3 minutes until fluffy and smooth. Add more milk, 1 tablespoon at a time, until the frosting reaches your desired consistency.
- Spread or pipe onto cooled cupcakes.
Storage
If you’re going to use it within a day or two, it’s okay to store buttercream frosting at room temperature. Place in an airtight container and store away from heat and light for up to two days.
Otherwise, store in an airtight container in the refrigerator for up to a week. Allow to come to room temperature before using.
To freeze buttercream frosting, place in a freezer safe baggie and store in the freezer for up to three months. Defrost in the refrigerator overnight. Allow to come to room temperature before using.
More Basics to Better Your Baking
- How to Make Homemade Whipped Cream: Make homemade whipped cream that will have you ditching the canned whipped cream once and for all. It’s an easy, sweet homemade touch that can’t be beat.
- How to Make Chocolate Ganache: Rich and versatile Chocolate Ganache is a chocolate lover’s dream. Learn the step-by-step method to making chocolate ganache that’s perfect for spreading on cakes and cupcakes.
- How to Make a Graham Cracker Crust: Sweet and buttery and the perfect mixture of chewy and crunchy, it’s the easiest, yummiest crust you’ll ever make!
- How to Make Cinnamon Sugar: With a cinnamon-to-sugar ratio perfect for sprinkling, topping, or mixing in your favorite recipes.
- How to Brown Butter: Learn simple techniques that take the mystery out of getting golden, frothy flavorful butter. With a caramel-like aroma and a nutty, savory flavor, browned butter adds an extra layer of deliciousness to your favorite baking and cooking recipes.
I hope you find these simple basics helpful! When you make something with the help of my BakerMama’s Basics series, be sure to snap a picture and tag me on Instagram @thebakermama or join and share to our Friends of The BakerMama group so I can see and others can be inspired! Enjoy!
xoxo,
How to Make Chocolate Buttercream Frosting
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: 2.5 cups
Description
Perfect for piping onto cupcakes, spreading on cakes, and adding that special something to your baked treats, this basic Chocolate Buttercream Frosting is easy to make and scrumptiously simple.
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 3 cups powdered sugar
- 1/2 cup unsweetened cocoa powder
- 1/4 teaspoon kosher salt
- 1 teaspoon vanilla extract
- 4 to 6 tablespoons milk
Instructions
- In the bowl of an electric mixer fitted with the whisk attachment (or large mixing bowl with a hand mixer), beat the softened butter until smooth and creamy.
- Add the powdered sugar, cocoa powder, and salt. Mix on low speed until combined.
- Add the vanilla extract and 4 tablespoons milk. Beat for 2 to 3 minutes until fluffy and smooth. Add more milk, 1 tablespoon at a time, until the frosting reaches your desired consistency.
- Spread or pipe onto cooled cupcakes.
