Tasteful Tuesday: Chocolate American Buttercream

This classic American buttercream recipe is a must have in your cake and dessert recipe book. The following will make about 3 cups of chocolate buttercream frosting, and although we highly recommend sticking with the heavy cream, whole milk or a high fat milk will work if that’s what you have on hand.

What You’ll Need:

  • 1 cup (2 sticks or ½ pound)
    unsalted butter, softened
  • 4 cups confectioners sugar
  • ½ cup unsweetened cocoa powder
  • ½ teaspoon salt
  • 1/3 cup heavy cream
  • 2 teaspoons vanilla extract


  1. Cream softened butter in a mixing bowl on medium speed until smooth.
  2. Sift together the confectioners sugar, cocoa powder and salt. Alternating with the heavy cream, gradually add in the dry ingredients, making sure to combine well in between additions.
  3. Add the vanilla extract and mix until completely combined.
    For a thicker consistency, incorporate more confectioners sugar about a tablespoon at a time until the buttercream reaches desired thickness.
    For a thinner consistency, incorporate more heavy cream about a tablespoon at a time.

*When frosting a cake, cupcakes or other dessert, be sure to allow the confection to cool completely beforehand to avoid a runny, melted buttercream.

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