Classic Chocolate Frosting

This chocolatey, creamy frosting can be whipped up in no time at all and works just as well slathered on layers of cake as it does on cupcakes. It's texture is creamy, but not so soft that you can't pipe it with a pastry bag and it's deep cocoa flavor makes it our go to chocolate icing when our sweet tooth calls. Feel free to slightly reduce the amount of heavy cream if you want icing that's a bit stiffer.

Makes enough to generously cover an 8"- 9" cake or 24 cupcakes

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9.5" High Temperature Rubber Spatula
Brenda and Mary

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3 sticks unsalted butter, slightly softened
5 cups powdered sugar, sifted
1 cup unsweetened cocoa powder, sifted
6 tablespoons heavy cream
2 teaspoons vanilla extract
1/4 teaspoon salt

1) Combine the powdered sugar, cocoa and salt in one bowl

2) In the bowl of a stand mixer, beat the butter on medium until light and fluffy, about 1 minute.

3) Set the mixer on low and slowly spoon in half of the dry ingredients. Mix until incorporated and then add half of the heavy cream.

4) Scrape down the bowl and repeat with the remaining dry ingredients, followed by the heavy cream.

5) Once the icing is thoroughly combined, set the mixer to medium and beat the frosting for 30 seconds or so, until light and fluffy.


This buttercream can be stored for up to 10 days in the fridge. Place in an air tight container with plastic wrap pressed to the surface of the buttercream for best results. Bring back to room temperature and vigorously stir by hand with a rubber spatula before reusing.

It can also be frozen for up to one month. Once again, bring back to room temperature and stir by hand with a rubber spatula before reusing.

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