A rich, decadent chocolate buttercream cake frosting made easy with cocoa powder and a 1-lb box of powdered sugar that comes out perfect every time!
JUMP TO RECIPEI mentioned this when I published my original No-Fail Buttercream Frosting (the white one that can be flavored with any extract - vanilla, lemon, almond, coconut, peppermint, etc.), the hardest thing about buttercream recipes is measurements. Particularly with powdered sugar.
I could measure 4 cups of powdered sugar ten times and get 10 different amounts by weight. Humidity, age and even barometric pressure can effect the density of the powdery stuff. Plus we all measure differently (scooping with a heavy hand vs. spooning into a measuring cup yields very different amounts).
And since most of us don't want to drag out a scale and fuss with weighing ingredients, I created both the original and this chocolate buttercream by starting with a 1-pound box of powdered sugar. No measuring required!
With the powdered sugar sorted, now the only ingredient we need to worry about getting right is the cream. We'll start with 1/3 cup then add more, one tablespoon at a time, until we get what we want.
I wish I could tell you an exact amount but it varies every time I make it.
Temperature is the biggest culprit here, both of the butter and of the room. Just a few degrees difference one way or the other will make the frosting firmer or looser. And we get it where we want it with cream.
4 SUPER IMPORTANT RECIPE NOTES
- This recipe uses SALTED butter (as do all my recipes). If using unsalted butter, add 1/2 salt when sifting the powdered sugar and cocoa powder together.
- Make sure your butter temperature is just right. If it's too soft, the frosting may appear grainy. If it's too firm, the ingredients won't come together properly. "Room Temperature" is usually defined by bakers as 68 degrees. You just need it to be warm enough to have no visible lumps when creamed with a mixer.
- You can use milk or half-and-half instead of cream but the heavy cream really makes this glossy and gorgeous (I think the higher fat content plays better with the butter).
- Sifting the powdered sugar and cocoa powder is optional but I highly recommended it. Both ingredients can have tiny "nuggets" of compressed sugar or cocoa that don't always break up when mixing the frosting.
WHAT'S THE BEST COCOLATE CAKE TO SERVE THIS WITH?
Y'all know I don't have anything against box cake mixes and this homemade frosting is a great way to dress one up!
But my favorite chocolate cake in the WORLD is the vintage recipe from Hershey's for Black Magic Cake. It's as easy to make as a box mix and it's intensely delicious!
And here's a picture of this exact buttercream frosting on that glorious Black Magic Cake!
HOW MUCH CAKE CAN THIS BUTTERCREAM FROST?
- 1 generously frosted 13x9 cake
- 1 two-layer 8" or 9" cake
- 1 generously frosted bundt cake
- 24 traditional cupcakes (applied with a spoon or knife)
- 12-15 generously frosted cupcakes (like with a piping bag)
5 CHOCOLATE BUTTERCREAM TIPS
- For a GORGEOUSLY dark and dreamy frosting with more intense chocolate flavor, use a dark cocoa powder like Hershey's "Special Dark".
- Refrigerate the frosting up to one week or freeze up to 3 months. To use, bring to room temperature then stir well with a rubber spatula or mix with an electric mixer for 30 seconds.
- Add one teaspoon espresso powder with the cocoa powder for a mocha flavor.
- Substitute vanilla extract with almond, coconut or peppermint extract for fun flavor alternatives.
- If you're making a cake with cherries in it (especially maraschino cherries), substitute almond extract for vanilla because it goes especially well with any cake that has cherries in it!
Recipe for How to Make No-Fail Chocolate Buttercream Frosting
Looking for an equally easy homemade chocolate cake recipe to slather this glorious frosting on?? Make Hershey's vintage Black Magic Cake! It's as easy to make as a box mix and it's intensely delicious!
No-Fail Chocolate Buttercream Frosting
A rich, decadent chocolate buttercream cake frosting made easy with cocoa powder and a 1-lb box of powdered sugar that comes out perfect every time!
Ingredients
- 1 lb powdered sugar
- 3/4 cup cocoa powder
- 1 cup butter at room temperature
- 2 teaspoons vanilla extract
- 1/3 cup heavy cream plus more
Instructions
- Sift powdered sugar and cocoa powder then set aside. Note: sifting is optional but recommended. 1 lb. powdered sugar, 3/4 c. cocoa powder
- Combine butter, vanilla and cream in a large mixing bowl then beat with an electric mixer for 2-3 minutes or until completely smooth and fluffy. 1 c. butter, 2 tsp vanilla, 1/3 c. cream
- Add sugar/cocoa mixture then mix on low speed until well incorporated.
- Once all ingredients are well combined, increase mixer speed to medium-high then mix until frosting is fluffy and smooth, adding additional cream, 1 tablespoon at a time, to reach desired consistency.
Notes
- This recipe uses SALTED butter. If using unsalted butter, add 1/2 salt when sifting the powdered sugar and cocoa powder together.
- Make sure your butter temperature is just right. If it's too soft, the frosting may appear grainy. If it's too firm, the ingredients won't come together properly. "Room Temperature" is usually defined by bakers as 68 degrees. You just need it to be warm enough to have no visible lumps when creamed with a mixer.
- You can use milk or half-and-half instead of cream but the heavy cream really makes this glossy and gorgeous.
- Sifting the powdered sugar and cocoa powder is optional but I highly recommended it.
- For a GORGEOUSLY dark and dreamy frosting with more intense chocolate flavor, use a dark cocoa powder like Hershey's "Special Dark".
- 1 pound of powdered sugar yields approximately 4 cups.
- Refrigerate the frosting up to one week or freeze up to 3 months. To use, bring to room temperature then stir well with a rubber spatula or mix with an electric mixer for 30 seconds.
- Yield for cake(s): one generously frosted 13x9 cake or one two-layer 8" or 9" cake.
- Yield for cupcakes: 12-24 depending on technique. If using a piping bag, you will be able to generously frost 12-15 cupcakes. If spreading on with a spoon or knife, this recipe can frost a dozen cupcakes.
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Hi there! While I’m not able to respond to every comment, I try hard to answer any questions that haven’t been addressed in the post, recipe or in other comments.
I can tell you now 1) I have no idea if you can substitute Minute Rice or brown rice in my recipes because I’ve never used them and 2) If I know how to convert a recipe to a Crock Pot version, I will make a note about it (otherwise, I don’t know).
And though I may not respond to them all, I do read each and every comment and I LOVE to hear from you guys! Thanks, y’all! - Mandy