This One-Bowl Chocolate Buttercream recipe is perfect for all my chocolate lovers out there. It has the best flavor and perfect texture that will enhance anything you put it on. From cakes, or cupcakes, to the fudgiest brownies, this will become your go to recipe anytime you need to frost a dessert quickly!
If you’ve been wondering how to take your cakes, cookies, and cupcakes to the next level, I’ve got the answer for you. To enhance desserts, you want something that delivers a perfect balance of rich cocoa flavor and creamy sweetness in every bite. Something smooth with a spreadable texture that can go on almost anything. This homemade chocolate buttercream with cocoa powder is what your desserts have been missing! It’s a recipe that I worked on a few years ago and make anytime I need to impress friends and family.
It’s incredibly versatile. It tastes great no matter if you’re slathering it on chocolate cakes, piping it onto cupcakes, or sandwiching it between cookies. The deep chocolate taste complements every flavor, turning even the simplest desserts into something indulgent and impressive. And the best part, this homemade frosting recipe with heavy cream is easy to make and comes together in just a few minutes.
Since you are here and love a rich and creamy chocolate frosting recipe, here are some cookie recipes you could try it with: Crumbl Chocolate Oreo Cookies, CRUMBL Chocolate Cake Cookies, Small Batch Chocolate Chip Cookies, or All The Crumbl Cookies copycat recipes you’ll ever need!
Ingredients for this easy One-bowl chocolate buttercream recipe
Here are the ingredients you will need to make the best chocolate buttercream frosting for cakes. Scroll down to the recipe card at the bottom of the page for the detailed ingredient measurements.
- Unsalted Butter: provides the base of the creamy frosting. You will want it to be softened.
- Unsweetened Cocoa Powder: is what brings the rich chocolate flavor. You will want it to be sifted to avoid any lumps in your icing.
- Powdered Sugar: sweetens the homemade chocolate frosting without the grittiness.
- Heavy Cream: adds a silky-smooth texture and helps stabilize our frosting.
- Pure Vanilla Extract: enhances the chocolate flavor.
- Fine Sea Salt: balances out the sweetness and enhances the overall flavor.
How to make this quick One-bowl chocolate buttercream recipe
This is how you can make an easy chocolate buttercream frosting recipe. Make sure to scroll down to the recipe card at the end of this post for the complete step-by-step instructions!
- Using a hand mixer or in the bowl of a stand mixer, beat the room temperature butter in a large bowl on medium speed with a whisk attachment until it becomes light and creamy, about 2 to 3 minutes.
- Add the sifted cocoa powder and mix at low speed until it is fully combined. Scrape down the sides of the bowl to blend everything evenly.
- Slowly add the sifted powdered sugar into the mixing bowl, alternating with small amounts of heavy cream. Keep the speed low at first, then raise it to medium once the ingredients start coming together. Continue beating until the mixture is smooth and fluffy.
- Add the vanilla extract and a pinch of salt, then mix for another 1 to 2 minutes with your electric mixer. If the buttercream seems too thick, stir in extra cream a tablespoon at a time. If it’s too soft, add more confectioners’ sugar as needed.
- For a lighter, more whipped texture, beat the frosting on high for an additional 2 to 3 minutes. If you prefer a thicker, more chocolate ganache-like consistency, stop mixing once the buttercream is fully blended and smooth.
My Tips and Tricks for the best results
- Use a kitchen scale instead of measuring cups to weigh your ingredients for better accuracy.
- Pass the cocoa powder and powdered sugar through a fine-mesh sieve before adding them to the wet ingredients. Sifting the dry ingredients first will help prevent clumping.
- Take your butter and heavy whipping cream out of the fridge beforehand so that they warm up to room temperature. This will allow them to combine more smoothly with the other ingredients.
- Since they are only a few ingredients, use good quality brands for optimal flavor.
Why do you need to make this chocolate icing recipe?
- This one-bowl chocolate buttercream recipe comes together effortlessly and requires only simple ingredients and pantry staples, which you can find at any grocery store.
- It creates incredible birthday cakes and the best chocolate cupcakes.
- This one-bowl chocolate buttercream frosting for beginners is excellent for home bakers of all experience levels.
- It will make all of your favorite things taste even better.
Frequently asked questions – FAQ
How much does this easy recipe yield?
This smooth buttercream makes enough to generously top twelve cupcakes or one whole 9×13-inch sheet cake. It also makes enough to have two layers with a round cake from 8-inch cake pans.
How can I make the flavor even better?
- Use dark chocolate cocoa powder for a more intense, deeper flavor.
- Swap half the butter for brown butter for a nutty and unique richness.
- Add a teaspoon of instant coffee or espresso powder to enhance the chocolate flavor naturally. Or you can add a tablespoon instead to give the one-bowl chocolate American buttercream recipe an actual mocha flavor.
Can I use Dutch-processed cocoa powder instead?
Sure, if you want! Just know that Dutch-processed cocoa is less acidic, has a softer flavor, and a lighter color as well. Unsweetened natural cocoa powder is preferable for this recipe, but you can use either or.
Can I make this one-bowl chocolate buttercream recipe ahead of time?
Yes! You can make it and store it up to 3-4 days in advance as long as it’s stored properly. You will need to whip it back right before you use it.
How do I store leftover chocolate frosting?
Keep your leftovers in an airtight container with a good seal and place it in the fridge. It should last for at least 3 or 4 days.
You can also freeze it if you want to keep it longer. It should last for a month or two in the freezer if the lid of your container is tight. To use it, transfer it to the fridge so it can thaw overnight or just leave it on your kitchen counter to get back to room temperature. You will have to whip it again to regain its light and airy texture.
What should I do if my frosting is too thick or too soft?
- If your buttercream is too thick, add a tablespoon of cream and mix. Repeat until you have the right consistency.
- If your buttercream is too soft, add a tablespoon of powdered sugar and mix. Repeat as well until the texture is perfect.
Easy One-Bowl Chocolate Buttercream Recipe
Fudgy Chocolate Frosting (Made in One Bowl)
Ingredients
- 1 cup unsalted butter softened
- ⅔ cup natural cocoa powder sifted
- 2 ½ cup powdered sugar sifted
- ¼ cup heavy cream at room temperature, plus more as needed
- 2 teaspoon pure vanilla extract
- ¼ teaspoon fine sea salt
Instructions
- In a large bowl using a hand mixer or stand mixer, beat the softened butter on medium speed until creamy and pale, about 2–3 minutes.1 cup unsalted butter
- Add the sifted cocoa powder and mix on low speed until well incorporated. Scrape the sides of the bowl to ensure it’s evenly blended.⅔ cup natural cocoa powder
- Gradually add the sifted powdered sugar, alternating with a little heavy cream. Mix on low until incorporated, then increase to medium and beat until smooth and fluffy.2 ½ cup powdered sugar, ¼ cup heavy cream
- Beat in the vanilla extract and salt. Mix for 1–2 more minutes. If the frosting is too thick, add more cream 1 tablespoon at a time. If it’s too soft, add a bit more powdered sugar.2 teaspoon pure vanilla extract, ¼ teaspoon fine sea salt
- For a fluffier texture, whip on high speed for another 2–3 minutes. For a fudgier, denser feel, stop mixing once it’s fully combined and smooth.
Notes
• 12 cupcakes (generously)
• 1 layer cake (9×13 or two 8-inch layers)
💡 Pro Tips
• For extra richness, you can use dark cocoa powder or swap half the butter for brown butter.
• If frosting a warm cake, make sure the cake is fully cooled or chilled to avoid melting.
• Stores well in the fridge for up to 5 days. Bring to room temp and re-whip before using.
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