How to make buttercream frosting


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You NEED this easy, fluffy whipped chocolate buttercream frosting recipe in your back pocket for all of your delicious baked creations! Made with cocoa powder, it's whipped with heavy cream - it's the lightest, silkyest buttercream you'll ever try!

This post first appeared on Real Housemoms, where I am a contributor.

Do you have any idea how many sugar glass recipes there are in the world?

Everything from whipped cream and cream cheese to the various European buttercreams, boiled icing, ganache, meringues ... the possibilities and taste profiles are almost endless!

After growing up in a house where there was a constant bunch of sweets at all times, I developed a pretty cute tooth.,

As I've gotten older, I'm less inclined to baked goods, but I'd be lying if I said I didn't lick the spatula after the frosting - especially if it's that chocolate buttercream frosting.


If you'd rather skip my (pretty darn helpful) tips and tricks, essential cooking info, and similar recipe ideas - and get those right on this delightfully simple chocolate buttercream recipe, just scroll right down to the bottom of the page, you can get the printable recipe card !,

This recipe is an American buttercream that is a combination of fat (butter in this case, but shortening can also be used) and powdered sugar.

American buttercream is known to be overly sweet and sometimes slightly grainy.

But it doesn't have to be that way!

Balancing sugar and smoothness is really easy once you know the order and proportions - and I've cut out the guesswork here by telling you how to do it!

The result is a ridiculously fluffy, chocolaty buttercream that spreads wonderfully on any cake, but holds up like a champion when whipped onto a batch of fresh cupcakes ... or any other dessert you put on top!

What can you use whipped chocolate buttercream on?

  • Just ANY type of cupcake
  • Triple Chocolate Cake (Recipe Coming This Week!)
  • Sandwich cookies and whoopie pies
  • Cookie cups
  • Cookie cake
  • On top of the homemade brownies
  • Pumpkin pie
  • Eggnog cupcakes (for the holidays !,)
  • cake pops
  • As a cookie or cake icing (by adding a little milk to a small amount)

Pro-Baker Tips for Fluffy Chocolate Buttercream Frosting

  • Soften your butter before you start! Unplug it from the refrigerator at least 1 hour before making your buttercream. If you have the time, fill a tall glass with hot water and cover the butter with it to aid in the softening process. Don't leave the butter out for TOO long, however - your buttercream can have a hard time setting up with butter that is too soft.
  • Also use unsalted butter., Salted butter is delicious! However, using unsalted in baked goods allows you to control the salt content as each brand of butter has different amounts.
  • Sift the powdered sugar & cocoa powder before adding it to the butter. This helps avoid lumps in the frosting and keeps it super creamy and silky smooth.
  • Don't skip or replace the heavy cream. If fluffy buttercream isn't your thing, you can leave it out, but the whipped consistency can only be achieved with cream.,

Fun Flavor Twists For Chocolate Buttercream

If you want to change the flavor profile of your cake, cupcake, or biscuit, try one of these combos the next time you're in the baking mood:

  • Add hazelnut extract for a very Nutella-like twist.
  • Love those chocolate oranges? A little orange extract and peel transform this buttercream.
  • Grab it! Chocolate is delicious with rum, bourbon, and most other dark liquors and liqueurs.
  • Mint chocolate fan ?, mint extract and a handful of mini chocolate chips calm these cravings.

You can also swirl your chocolate buttercream with a different frosting flavor! Raspberry buttercream is a delicious pairing, and so is a standard vanilla frosting.

Can You Make Buttercream Glaze In Advance? Can you freeze it

Buttercream frosting can be made up to 3 days in advance. After whipping, place the frosting in an airtight container and seal. Place in the refrigerator until ready to use. Bring to room temperature and mix well before icing your dessert.,

This recipe makes about 2.5 to 3 cups of frosting. This is enough to whistle 16-18 cupcakes or fill and ice a 3-layer 6-inch cake. If you need more, double or triple the recipe.

When you find you've made too much, American buttercream freezes wonderfully! After whipping, spread the frosting evenly in a freezer-safe container or wrap it in plastic wrap and place in a zip-up bag. When you're ready to use it, thaw the frosting in the refrigerator overnight. Bring it to room temperature and mix well before glazing your dessert.,

Here's how to make the fluffiest chocolate buttercream frosting

The trick is in the shuffling order and HOW LONG you whip it!

  1. First, place the softened butter sticks and 1 cup of sifted powdered sugar in a large bowl. Using a whisk attachment, blend on low speed until just combined. Scrape the bowl and repeat with the remaining powdered sugar, adding 1 cup at a time.
  2. When the sugar is fully incorporated, turn the speed to medium high and whip for 4-5 minutes until the mixture is pale and fluffy., Turn off the blender and scrape the bowl.
  3. Next, add the sifted cocoa powder, vanilla, and salt to the mixture. Mix everything together on low for 1 minute.
  4. With the mixer on low, drizzle in the heavy cream. Once the cream is added and the mixture mostly combined, turn off the mixer and scrape the bowl well.
  5. Finally, set the mixer to medium high and beat the buttercream for another 4-5 minutes. You will end up with frosting that is incredibly silky, light, and fluffy. Don't worry about the air bubbles - they can be smoothed out when you use it.,


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  • Homemade Chocolate Cake Mix
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  • Death By Chocolate Cake


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    Whipped cream buttercream frosting

    You need this easy, fluffy whipped chocolate buttercream frosting recipe in your back pocket for all of your delicious baked creations! Made with cocoa powder, it's whipped with heavy cream - it's the lightest, silkyest buttercream you'll ever try!


    • ▢ 1 cup of unsalted butter softened
    • ▢ 3 cups of powdered sugar, sifted
    • ▢ 2/3 cup cocoa powder sifted
    • ▢ 1 1/2 teaspoons of vanilla extract
    • ▢ 1/8 teaspoon of kosher salt
    • ▢ 1/4 cup of heavy cream


    • Place soft butter and 1 cup of powdered sugar in a large bowl (or in the bowl of an electric stand mixer) with the whisk attachment, mix until combined, scrape the bowl and repeat with the remaining sugar adding 1 cup at once., When all of the sugar has been added, turn the speed to medium high and whip until pale and fluffy for about 5 minutes, scraping the bowl as needed.
    • Add the cocoa powder, vanilla and salt and mix on low temperature for 1 minute. Add heavy cream in a slow drizzle while it mixes.
    • Once the mixture is mostly combined, turn off the blender and scrape the sides and bottom of the bowl.
    • Beat buttercream on medium to high speed for 4-5 minutes until silky, light and fluffy.,


    This recipe makes about 2.5-3 cups of frosting, enough to make 16-18 cupcakes or fill a 3-layer 6-inch cake and top with ice. Double or triple the recipe if you need enough to completely decorate anything larger than a 6-inch cake.

    Advanced preparation: Buttercream frosting can be made up to 3 days in advance. After whipping, place frosting in an airtight container and seal. Refrigerate until ready to use, then bring to room temperature and mix well before icing.,

    For Freezing: Buttercream Frosting will freeze well in a freezer-safe container for 2-3 months. When ready to use, thaw the frosting in the refrigerator overnight, then bring it to room temperature and mix well before the frosting.


    Calories: 211kcal / Carbohydrates: 25g | Protein: 1g | Fat: 13g | Saturated fat: 8g | Cholesterol: 36mg | Sodium: 22mg | Potassium: 61mg | Dietary fiber: 1g | Sugar: 22g | Vitamin A: 410IU | Calcium: 10mg | Iron: 0.5 mg
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