Chocolate Buttercream Frosting

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This chocolate buttercream frosting is fluffy, creamy and has a rich chocolate flavor. My chocolate buttercream frosting is so simple to make and is great for covering chocolate cakes, chocolate cupcakes or even vanilla cupcakes.

Is there anything better than chocolate buttercream frosting? No. I really can’t think of anything. This chocolate buttercream frosting is so creamy and luscious that I couldn’t stop eating the frosting off the spatula.

The frosting is an American buttercream frosting like my vanilla buttercream which is made from butter and powdered sugar. This recipe uses whipped butter as the base so it’s light and fluffy. It’s also sturdy enough to pipe and decorate. It’s amazing on chocolate cupcakes or chocolate cake.

HOW TO MAKE CHOCOLATE BUTTERCREAM

1. In a large bowl, sift the powdered sugar. Then add the cocoa powder and set it aside.
2. Beat the room-temperature butter on medium-high (4-6) for about 6-7 minutes or until the butter is lighter in color and the consistency of mayonnaise. Sorry if that’s a bad description, but that’s what it will look like.
3. Scrape down the bowl occasionally with a rubber spatula.
4. Next, lower the mixer speed to low (1) add the sifted powdered sugar a bit at a time. Keep it on low so that the powdered sugar doesn’t go everywhere and make a mess.
5. When you have about half of the powdered sugar mixture, add half of the milk to the mixture.
6. Then add the remaining powdered sugar mixture and the rest of the milk and add the vanilla. Scrape down the bowl with a rubber
   spatula.
   
7. Turn the mixer to medium speed (4-6) and beat for at least two minutes. The frosting will appear light, but it will darken as it sits.

HOW TO MAKE YOUR FROSTING FLUFFY

Whip it! Whip it real good! Whipping your butter on medium speed for 6-7 minutes will incorporate more air into the butter and give you a fluffy frosting. You can do this in a stand mixer or with a handheld mixer. Also, make sure you are using room temperature butter. You should be able to press your butter with your finger and it should give slightly but still hold it’s shape.

HOW TO MAKE YOUR FROSTING SMOOTH

• Use a Paddle Attachment – Make sure you are using a paddle attachment if you are using a stand mixer. A whisk attachment will incorporate too much air into the frosting.

• Knock Out the Air Bubbles by Hand – After you’ve whipped the buttercream with the mixer, now you want to get all the tiny air bubbles out. The best way to do this is to do it by hand. Using your rubber spatula, mix it by hand moving the spatula back and forth on the sides of the bowl. Basically trying to “knock” out the air bubbles. It takes a little work but slowly you’ll start to see the air bubbles remove and disappear.
• Use a Bench Scraper – The easiest way to get the sides and top of the cake smooth is to use a bench scraper. Once you have added a layer of frosting, use your bench scraper and go around your cake slowly. After each scrape, remove excess frosting and then keep going until your cake is smooth.