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Chocolate Buttercream


  • 1 cup softened butter
  • 3 ½ cups powdered sugar
  • ½ cup cocoa powder preferably Dutch process
  • 4 – 5 tbsp heavy cream can substitute milk
  • 2 tsp vanilla
  • ¼ t. salt


  • With an electric mixer, beat the butter for 2 minutes until its light in color and very smooth
  • Sift powdered sugar and cocoa powder. Add about half of the powdered sugar and cocoa to the butter a little at a time and scrape down the sides of the bowl.
  • Add 3 tbsp of the heavy cream, vanilla and salt and beat until well combined.
  • Slowly add the second half of the powdered sugar and cocoa scraping down the sides of the bowl as needed and beat until light, fluffy, and smooth.
  • If you would like the frosting a little thinner add the last tbsp of heavy cream and beat until combined.


You can make the frosting ahead of time and store in the fridge but be sure to bring it to room temperature and beat with a mixer before frosting your cake. If needed you can add another tbsp of cream or milk.
I prefer Dutch process cocoa powder for a deeper, richer chocolaty flavor, but natural cocoa powder works fine as well.