This easy chocolate buttercream frosting is one of my favorites! It is smooth, rich, chocolatey and so easy to make.
It is perfect used on cupcakes, cakes, or brownies. Plus it whips up in minutes for bakery worthy results right at home.
Why You’ll Fall for This Frosting
This frosting is packed with silky smooth chocolate flavor that is not overly sweet.
This buttercream tastes like a traditional Swiss meringue chocolate buttercream but is extra easy to make without any cooking required.
The espresso enhances the cocoa making the chocolate taste even better.
It comes together using simple ingredients, making it a go-to recipe for birthdays, holidays, or anytime your sweet tooth calls.
Buttercream Ingredient Building Blocks
Powdered sugar: Provides that irresistible sweet taste as well as structure.
Pasteurized egg whites: Act as the secret stabilizer for airy frosting that is perfectly spreadable. They are usually found in a box in the refrigerator section of the grocery store.
Cocoa powder (plus optional espresso): Adds depth, richness, and that chocolatey punch.
Butter: Is an essential ingredient balancing sweetness while producing a melt-in-your-mouth, buttery finish.
Frosting Twists
Swap espresso for a dash of cinnamon to create a warm mocha vibe.
Add a splash of almond flavoring or peppermint extract for a festive holiday frosting.
Think outside the box! Don’t just use this recipe as a frosting, try it as a dip for fruit, cookies, or sweet crackers.
Frosting Fixes
No stand mixer? A handheld mixer will work but be aware it may take a little longer to whip up.
Your frosting may look curdled. Simply warm ¼ cup of frosting in the microwave, then mix it back in. Continue to whip until the frosting smooths out. Alternately, you can hold a hot towel on the outside of the bowl to help heat the frosting a bit.
If your frosting is too soft and does not pipe well, pop the bowl into the refrigerator for about 20 minutes, then whip again. If in a hurry, place bowl in the freezer for 10 minutes.
This frosting is stable enough to pipe, but you need to work quickly. I recommend using smaller amounts in your piping bag and refilling so the frosting does not get warm in your hand.
Sweet Storage Solutions
Store chocolate frosting at room temperature covered for up to 1 day.
For longer storage, refrigerate frosting for up to 5 days. You will need to bring to room temperature and re-whip before using.
Freeze for up to 3 months, then thaw overnight in the refrigerator then bring to room temp. Whip until fluffy before spreading, if it looks curdled use the tips above to fix.
12ouncesbutterabout 1½ cups, at room temperature and cut into 1 inch chunks.
Instructions
In a large stand mixing bowl, combine powdered sugar, egg whites, cocoa, vanilla, and espresso (if using). Mix on low for 1 minute, scrape sides of the bowl. Mix on medium speed for about 5 minutes until light.
On low speed, gradually add the butter in chunks until incorporated. The mixture will appear curdled.
Continue to mix at high speed for about 5 minutes. If it continues to look curdled, take about ¼ cup of the mixture out and heat in the microwave, then add it back into the frosting.
Continue to mix on high until fluffy. Try not to over-mix. If you do so, put the mixture and bowl in the freezer for about 15 minutes, then mix a short time until desired consistency to pipe or spread.
Notes
This recipe will frost 12 cupcakes or a small cake.
*Pasteurized egg whites are treated so they are safe to eat while raw egg whites are not considered safe to eat.
