If you're chocolate lover, plain vanilla frosting won't cut it, you need this homemade chocolate buttercream frosting recipe for all your cakes, cupcakes, or any dessert with frosting.

Source: Better Homes and Gardens


Credit: Karla Conrad

Recipe Summary

15 mins
enough to frost tops and sides of two 8- or 9-inch cake layers


Ingredient Checklist


Instructions Checklist
  • In an extra-large bowl beat softened butter with a mixer on medium 1 to 2 minutes or until creamy.

  • Beat in 1 cup powdered sugar. Add 3 Tbsp. heavy cream, 1 tsp. vanilla, and dash salt; beat on low until combined.

  • Gradually beat in cocoa powder and 3 additional cups powdered sugar just until combined. Beat on medium 5 minutes or until fluffy, scraping bowl occasionally.

  • Add 2 Tbsp. heavy cream; beat on high 1 minute more. (This frosts tops and sides of two 8- or 9-inch cake layers.) Makes 4 cups.

Chocolate Buttercream Frosting

Prepare as directed, except add 3 Tbsp. heavy cream with the vanilla, 1/2 cup unsweetened cocoa powder with the 3 cups powdered sugar, and 2 Tbsp. heavy cream before beating on high 1 minute more. Makes 4 cups.

Almond Buttercream Frosting

Add 1/4 tsp. almond extract with the vanilla. Top frosted cake with toasted sliced almonds.

Citrus Buttercream Frosting

Beat in 1 to 2 tsp. lemon, lime, or orange zest with the butter. Top frosted cake with additional zest or quartered citrus slices.

Espresso Buttercream Frosting

Beat in 1 to 1 1/2 tsp. instant espresso powder or instant coffee crystals with the vanilla. Top frosted cake with chocolate-covered coffee beans.

Strawberry Jam Buttercream Frosting

Beat 3 Tbsp. strawberry jam (large pieces snipped) into butter before adding powdered sugar. Top frosted cake with fresh strawberries.

Peppermint Buttercream Frosting

Substitute 1/4 tsp. peppermint extract for the vanilla. If desired, tint pink with red food coloring. Top frosted cake with crushed peppermint candies; press additional candies onto sides of cake.

Peanut Butter Buttercream Frosting

Substitute 1/4 cup peanut butter for 1/4 cup of the butter. Sprinkle cake with chopped peanuts.

Nutrition Facts

206 calories; fat 8g; cholesterol 22mg; saturated fat 5g; carbohydrates 34g; vitamin a 82.4RE; sodium 86mg; calcium 10.1mg.