Everyone needs a really good chocolate buttercream recipe, and this chocolate American buttercream is mine!!

It’s still super easy to make, but has that fudgy taste, and creamy texture that makes it irresistible.

The Easiest Chocolate Buttercream Recipe

This chocolate buttercream recipe has an american buttercream base, so it is super easy to make. I bet you already have all the ingredients in your pantry!!

It comes together in less than 10 minutes, and tastes amazing on pretty much anything. I used this frosting on my Baileys Chocolate Cake, moist chocolate cupcakes, marbled cake recipe, and on my gluten free chocolate cake below. It never ceases to amaze me.

The Perfect Amount

One batch of buttercream will fill and cover a small layer cake (six or seven inches). Or if you plan to decorate cupcakes, a batch of this chocolate buttercream will frost about 3 dozen cupcakes.

This can vary based on how much frosting you add between your cake layers, or how large of swirls you pipe onto your cupcakes!

But that is my general guidance around the yield of this recipe. It makes about 7 cups of frosting.

Make Your Chocolate Buttercream In Advance

This chocolate buttercream can be made in advance!! I highly recommend making it ahead of time. It makes the decoration of a cake or cupcakes less stressful, and a lot more fun.

This frosting keeps in the fridge for several weeks, if stored in an airtight container.

When you’re ready to use the chilled buttercream, remove it from the fridge a few hours in advance (or overnight) and allow it to come to room temperature.

Give it a good stir with a rubber spatula or your kitchen aid, to get rid of any air bubbles that may have formed. Once the buttercream is smooth again, it’s ready to use!

Tips For Making Best Chocolate American Buttercream:

• Use good quality chocolate (milk or dark) to melt and add to the frosting! It really elevates the flavor of the frosting.
• Melt your chocolate before your start making the frosting, so it has time to cool before you add it into your frosting. Otherwise it can melt the butter!
• Sift your cocoa powder before mixing it with your butter. A lot of times it has clumps which can be hard to mix in once the frosting is made.
• If you are making frosting for a cake, mix the buttercream on the lowest speed at the end of the process for a couple minutes, to get out any extra air that might have be incorporated during the mixing process.
• Make sure your buttercream is the right consistency! It will help give your cake proper structure and make it easier to decorate.
• I usually make 1 1/2 batches of frosting to stack and frost a seven or eight inch cake.

Making This Chocolate Frosting in Advance and Storage Tips:

• Make your frosting ahead of time, or save any leftover frosting! It can be stored in an airtight container in the fridge for up to a month, or in the freezer for up to 3 months.
• Be sure to give it a good stir once it thaws to get the consistency nice and smooth again.
• A frosted cake can last in the fridge for up to a week, or in the freezer for up to a month. The buttercream locks in all the moisture, keeping the cake fresh and delicious!
• If you cut into the cake and have leftovers, use any remaining frosting to cover the cut section to keep it moist and store in the fridge for up to a week.

Let Me Know What You Think

If you try my chocolate american buttercream recipe, please tag me @chelsweets, and use the #chelsweets, so I can see your beautiful creations!!

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