Chocolate American Buttercream
Prep time
Total time
This is a simple yet classic frosting that is very easy to make. This recipe will fill and frost a 2 layer cake, one 13x9 inch cake, or 24 to 30 cupcakes. Spread extra frosting between graham crackers for a yummy snack.
Recipe type: Dessert | Cake Frosting
Serves: 3 cups
  • 1 cup (2 sticks) unsalted butter, room temperature
  • ½ cup unsweetened cocoa powder, sifted
  • ¼ teaspoon salt
  • 3½ cups confectioners’ (powdered) sugar, sifted before measuring
  • 3 tablespoons whipping (heavy) cream
  • 2 teaspoons pure vanilla extract
  1. In a large bowl of an electric mixer with a paddle attachment, place the butter and beat on medium to medium-high speed 3-to 4 minutes until it is smooth, creamy, and light in color.
  2. Add the cocoa powder and salt; beat until smooth. Add 1 cup of the powdered sugar and beat until smooth. Reduce the speed to medium-low, add the heavy cream and vanilla and beat until well blended. Add the remaining powdered sugar about 1 cup at a time; beating after each addition until the frosting is smooth and creamy. Then continue beating for another 2 to 3 minutes on medium-high to high speed to make the frosting ultra-light and fluffy.
Republished 9-9-2018 to update recipe name. Old name: Chocolate Butter Frosting. New name: Chocolate American Buttercream. Republished 10-7-18 to update ingredients and instructions
Recipe Notes
Method: Electric Mixer or By Hand Yield: 3 Cups Storage: Refrigerate or Freeze

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