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Chocolate Buttercream Frosting

This rich and creamy Chocolate Buttercream Frosting is perfect for cakes, cupcakes, brownies, and cookies. Learn how to make this smooth, pipeable frosting that holds its shape beautifully!
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Ingredients Equipment Method Notes

Ingredients
  

  • 3/4 cup unsalted butter 1.5 sticks
  • 1/4 cup vegetable shortening
  • 4 cups powdered sugar
  • 1/2 cup unsweetened cocoa powder
  • 2 tsp vanilla extract
  • 1/4 cup heavy cream

Equipment

Method
 

  1. Mix butter and shortening together until smooth.
  2. Add powdered sugar
  3. Sift cocoa powder into the bowl and mix
  4. Add cream and vanilla.
  5. Beat on high until frosting is thick and smooth.

Notes

You can omit the shortening and use 1 cup butter. Adding shortening helps stabilize the icing so it doesn’t melt in warmer climates.
Sifting the cocoa powder is a MUST so that the icing isn’t lumpy and will be smooth enough to spread.
This is a piping consistency buttercream that holds its shape but is still easy to spread on a chilled cake.
Milk, half in half or coffee creamer may be used in place of cream but you will need to slowly add it since they are much thinner consistency. 
Can be used on cakes, cupcakes, brownies and cookies

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