This chocolate buttercream frosting recipe is IT! It's not too sweet, and the chocolate really shines through. The recipe calls for a fresh vanilla bean to make the flavors in the frosting pop!
This frosting recipe is great for frosting cakes, cupcakes, and cookies. It is so versatile! It's a classic American buttercream frosting recipe.
This recipe was inspired by my chocolate box cookie recipe and goes great with my recipe for vanilla madeleines.
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Ingredients
- Unsalted butter
- Cocoa powder
- Powdered sugar
- A vanilla bean
- A teaspoon of cold water
See recipe card for quantities.
Instructions
Beat softened unsalted butter with an electric mixer on medium speed. I recommend using a paddle attachment, but a whisk attachment will work, too
Slowly add in the powdered sugar until combined and beat on medium speed
Add in the contents from the vanilla bean, water, and cocoa powder
Mix until the buttercream has a fluffy texture
Use to frost cookies, cakes, and cupcakes
Hint: Use a fresh vanilla bean to give the recipe some extra flavor. Get the vanilla beans I use HERE.
Substitutions
- Vanilla bean - instead of a fresh vanilla bean, you can use vanilla extract. Add a teaspoon and omit the water.
Variations
- Vanilla frosting - instead of chocolate buttercream, omit the cocoa powder and make vanilla buttercream frosting instead.
FAQ
Store the frosting in an airtight container for up to a month in the fridge. Let it come to room temperature before using it. Re-whip the frosting to bring it back to life before serving.
You can! Just substitute the butter for vegan butter sticks.
You can store buttercream frosting in the refrigerator for up to a month if you store it properly in an airtight container.
Frosting is usually sugar-based and buttercream is butter-based. Buttercream is usually creamier than sugar-based frosting.
There is not typically heavy cream in buttercream frosting. Heavy cream isn't called for in this recipe either.
You can add a pinch of salt to this buttercream recipe if you prefer. Salt will bring out the chocolate flavor.
Equipment
- An electric mixer - a must for making creamy buttercream. Find the one I use HERE.
- A rubber spatula - key for scraping the bowl. Find the one I use HERE.
Storage
Store the frosting in an airtight container for up to a month in the fridge. Let it come to room temperature before using it.
Re-whip the frosting to bring it back to life before serving.
Top tip
Use an electric mixer to make the buttercream. You'll get a super fluffy frosting this way.
Not Too Sweet Buttercream Frosting (5-minute recipe)
Equipment
- A rubber spatula
Ingredients
- 2 sticks unsalted butter
- ¼ cup Cocoa powder
- 3 cups Powdered sugar
- A vanilla bean
- 1 teaspoon of cold water
Instructions
- Beat softened unsalted butter with an electric mixer on medium speed. I recommend using a paddle attachment, but a whisk attachment will work, too
- Slowly add in the powdered sugar until combined and beat on medium speed
- Add in the contents from the vanilla bean, water, and cocoa powder
- Mix until the buttercream has a fluffy texture
- Use to frost cookies, cakes, and cupcakes
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