This is the Best Chocolate Buttercream Frosting recipe! It is silky smooth, use 6 ingredients and is made in 5 minutes. Cocoa powder and melted chocolate create an extra rich chocolate flavor!
In the bowl of a stand mixer fitted with the paddle attachment beat together butter, powdered sugar, cocoa powder, salt, and until light and smooth.
Add all the melted chocolate and beat in until slightly lightened.
Switch to the whisk.
Add cream and whisk on high until light and fluffy and white.
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Notes
Yield – About 2 cups buttercream or enough to frost 12 cupcakes or 1, 2-layer cake. This is assuming you beat air into it. If you want to keep it thick and bubble-free, you will need to double the recipe.Technique – If you want fewer air bubbles, I recommend not switching to the whisk attachment or pressing out some of the air bubbles with a spatula, if you mixed it with an electric mixer.Storage – Store in an airtight container in the refrigerator for 2 weeks or frozen for 3 months. You can also store chocolate buttercream at room temperature for up to 5 days, though most baked goods should only be stored at room temperature for 1-3 days.