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Judy John

Chocolate Buttercream Frosting Recipe

Chocolate Buttercream Frosting Recipe creates a smooth, fluffy cocoa frosting perfect for cakes, cupcakes, cookies, and decorative piping.
Print Recipe
Prep Time 12 minutes
Total Time 12 minutes
Servings: 24 servings
Calories: 210
Ingredients Method Notes

Ingredients
  

  • 1 cup 226 g unsalted butter, softened
  • 3 cups 360 g powdered sugar, sifted
  • ½ cup 50 g unsweetened cocoa powder, sifted
  • 3 tablespoons heavy cream
  • 2 teaspoons pure vanilla extract
  • Pinch salt

Method
 

  1. Place 1 cup softened butter into large mixing bowl.
  2. Beat butter until pale and creamy.
  3. Sift cocoa powder and powdered sugar together.
  4. Gradually add dry mixture into butter while mixing on low speed.
  5. Pour in 3 tablespoons heavy cream and vanilla extract.
  6. Add pinch salt to balance sweetness.
  7. Beat on medium-high speed for 3–4 minutes until fluffy.
  8. Adjust consistency with extra cream if needed.
  9. Spread over cooled cake or pipe onto cupcakes immediately.

Notes

Nutritional Values (Per Serving – per frosted cupcake)

Calories: 210
Total Fat: 12 g
Saturated Fat: 8 g
Carbohydrates: 25 g
Fiber: 1 g
Protein: 1 g

Vitamins & Minerals (Approximate % per serving):

Vitamin A: 9%
Iron: 6%
Magnesium: 3%
Phosphorus: 2%
Potassium: 2%

Additional Notes & Flavor Tips

  • Use high-quality cocoa for deeper flavor.
  • Sift dry ingredients to avoid lumps.
  • Add espresso powder for intensified richness.
  • Chill briefly for sharper piping detail.
  • Store covered at room temperature up to two days.
Chocolate Buttercream Frosting Recipe delivers bold cocoa flavor, creamy texture, and irresistible bakery-style elegance.