Baking & Pastry > Frosting & Icing > Buttercream Frosting > American Buttercream Recipe

Chocolate American Buttercream Frosting

A rich and decadent chocolate frosting that's perfect for chocolate cakes, cupcakes, or cookies. This recipe is a simple variation of classic American buttercream, enhanced with cocoa powder and melted chocolate for a deeper, more complex flavor.

Prep Time
15 minutes
Cook Time
0 minutes
Servings
Enough to frost a 9-inch layer cake or 12-18 cupcakes
Ingredients
  • 1 cup (2 sticks) Unsalted Butter, softened
  • 3 1/2 cups Powdered Sugar
  • 1/2 cup Unsweetened Cocoa Powder
  • 3-5 tablespoons Milk or Heavy Cream
  • 1 teaspoon Vanilla Extract
  • 2 ounces Melted and Cooled Semi-Sweet Chocolate (optional)
  • 1/8 teaspoon Pinch of Salt

Cream the Butter

In a stand mixer fitted with the paddle attachment (or using an electric hand mixer), cream the softened butter on medium speed until light and fluffy. This typically takes 2-3 minutes. Scrape down the sides of the bowl occasionally to ensure even mixing. This step is essential for a smooth buttercream.

Add Cocoa and Powdered Sugar

In a separate bowl, whisk together the powdered sugar and cocoa powder. Gradually add this mixture to the creamed butter, one cup at a time, mixing on low speed to prevent a dusty mess. Scrape down the sides of the bowl after each addition.

Add Liquid and Vanilla

Add the milk or heavy cream, one tablespoon at a time, until the buttercream reaches your desired consistency. Begin with 3 tablespoons and add more if needed. Add the vanilla extract and salt, and mix well.

Incorporate Melted Chocolate (Optional)

If using melted chocolate, ensure it has cooled slightly before adding it to the buttercream. Gradually pour the melted chocolate into the mixture, beating on low speed until fully incorporated. Be careful not to overwhip at this stage, as it can cause the buttercream to split.

Adjust Consistency and Flavor

Beat the frosting on medium speed for 1-2 minutes until it's light and fluffy. If the buttercream is too thick, add more milk or cream, a teaspoon at a time. If it's too thin, add more powdered sugar, a tablespoon at a time. Taste and adjust sweetness or chocolate flavor as needed. You can add a pinch more cocoa powder for a deeper chocolate flavor.

← Brown Butter Powdered Sugar Glaze Classic American Buttercream Frosting →

FAQ

  • Why is my chocolate buttercream too bitter?

    The bitterness could be due to the type of cocoa powder you used. Dutch-processed cocoa powder is less acidic and generally provides a smoother, less bitter flavor compared to natural cocoa powder. Consider using Dutch-processed cocoa powder for a richer, less bitter taste.
  • Can I use dark chocolate instead of semi-sweet?

    Yes, you can use dark chocolate. However, keep in mind that dark chocolate will result in a richer, more intense chocolate flavor. Adjust the amount of powdered sugar slightly if needed to balance the sweetness.
  • My buttercream looks curdled after adding the chocolate. What do I do?

    This can happen if the melted chocolate is too hot when added to the buttercream, causing the butter to melt. Try chilling the mixture for a few minutes in the refrigerator and then re-whip it. If it still looks curdled, gently warm a small portion of the buttercream and then add it back to the main mixture, whipping continuously.