This Chocolate Buttercream Frosting for Cookies is super chocolatey, decadent, smooth, and hardens nicely. It’s perfect for decorating sugar cookies and chocolate cookies, and it does not require any corn syrup!
If you’re looking for the perfect chocolate buttercream for cookies that hardens nicely, you’ve just found the best recipe! My vanilla buttercream frosting for cookies recipe is so popular, that I knew I had to share a chocolate version of it.
But keep in mind, that buttercream will harden enough for cookies but it won’t be as hard as if you’re using Royal Icing or my Easy Cookie Icing recipe to be able to ship the cookies. That’s just how buttercream is!
So in short, this buttercream won’t be smudge-proof, but it does harden enough for a cookie tray and it’s 100% delicious!
Why This Recipe Works
- It goes with everything! – This chocolate buttercream is like your favorite hoodie. It goes well with everything – sugar cookies, chocolate cookies, and even vanilla cupcakes.
- It’s just right – It’s smooth and creamy like your favorite ice cream, but it gets just firm enough to sit perfectly on your cookies and when hardens when left for a couple of hours uncovered. It’s like a comfy cookie blanket!
- Easy-peasy – You don’t need to be a master chef to make this. With just a few everyday items and simple steps, you can make this super tasty chocolate buttercream.
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Key Ingredients
- Unsalted Butter – This is the main star! It makes the buttercream super creamy. If you only have salted butter, don’t worry. Just skip adding any extra salt.
- Powdered Sugar – This is what makes the frosting sweet and thick. It’s also called icing sugar.
- Unsweetened Natural Cocoa Powder – This is where the chocolate flavor comes from! Want a more intense chocolate taste? You can use Dutch-processed cocoa powder instead.
- Pure Vanilla Extract – It adds an extra yumminess that makes the chocolate taste even better.
- Salt – A tiny bit of salt makes all the other flavors pop and stops the frosting from being too sweet.
Complete list of ingredients with quantities and instructions is located in the recipe card below
How To Make Chocolate Buttercream
Making this awesome chocolate buttercream is as easy as ABC.
After you beat the softened butter until it’s nice and creamy, slowly add the powdered sugar, cocoa powder, vanilla extract, and salt. Once everything’s mixed in, you’ll beat it on high speed for 3 minutes. That’s when the buttercream becomes super light and fluffy!
Top Tips
- Butter must be at room temperature – This means the butter should be soft but not melted. This helps to get a smooth and well-mixed buttercream.
- No lumps – If you sift your powdered sugar and cocoa powder, you won’t get any lumps, and your frosting will be super smooth.
- Add a bit of liquid if needed – If your frosting is too thick, a little bit of milk or cream can make it just right. But add a little at a time!
- Patience is key – Don’t rush. Make sure to beat your buttercream for the full 3 minutes to get that light, fluffy texture.
- Storing the frosting – If you’re not using it right away, put it in a tight container and keep it in the fridge. Just let it get to room temperature and give it a quick stir before you use it.
Recipe FAQs
It’s better to stick with cocoa powder for this recipe. It helps keep the frosting smooth and chocolatey.
Yes! You can keep it in a tight container in the fridge for up to a week.
Sure can! Keep it in a tight container in the freezer, and when you’re ready to use it, let it thaw in the fridge overnight, then give it a quick stir.
Don’t worry! You can use a whisk or even a fork to mix everything. It might take a bit more effort, but it will work!
So there you have it, all you need to know to make this super tasty Chocolate Buttercream Frosting. I can’t wait for you to try it out. Don’t forget to rate it, leave a review on the blog, and pin this recipe to your boards on Pinterest. Happy baking!
Chocolate Buttercream Frosting for Cookies
Equipment
- Hand or stand mixer
Ingredients
- 1 cup unsalted butter softened to room temperature
- 3 cups powdered sugar
- ½ cup unsweetened natural cocoa powder
- 2 teaspoons pure vanilla extract
- ⅛ teaspoon salt
Instructions
- In a large bowl using a hand mixer, or using a stand mixer that’s fitted with a whisk or a paddle attachment. Beat the butter at medium speed for 1 minute until creamy.
- Decrease the speed to low, and gradually add the powdered sugar, cocoa powder, vanilla extract, and salt and beat again. Stop the mixer, scrape the bottom of the bowl with a silicone spatula, and run it again.
- When the sugar is mixed in, increase the speed to high and beat for 3 minutes.
- If the frosting is too thick, add cream or milk and beat again. If it’s too thin, add powdered sugar and beat again.
Notes
- Make sure your butter is at room temperature – not melted or too hard – for the smoothest frosting.
- Sifting your powdered sugar and cocoa powder gives a smooth, lump-free buttercream.
- If your frosting feels too thick, you can add a bit of milk or cream to make it just right.
- Beat your buttercream for the full 3 minutes to get that fluffy texture.
- If you’re not using your frosting right away, store it in an airtight container in the fridge. Let it reach room temperature and give it a quick mix before frosting your cookies when you’re ready to use it.
Nutrition
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
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