Small Batch Chocolate Buttercream Frosting
This small-batch chocolate frosting recipe is perfect for small cakes and cupcakes. It is rich, creamy, and delicious.
This small-batch recipe of chocolate frosting uses cocoa instead of melted chocolate. It still has rich chocolate flavor but it’s faster and a bit more cost-effective than using real chocolate and sometimes that’s just what you need!
It was the perfect recipe to frost this small banana cake recipe, or you could frost a small chocolate cake or mini vanilla cake too! Check out this small-batch Swiss meringue buttercream with egg whites and melted chocolate for another dark chocolate frosting.
See all my small-batch recipes.
Ingredients
This small-batch frosting recipe is made with simple ingredients. Find the amounts in the printable recipe card at the bottom of this post. Here is a rundown of what you will need.
- Butter softened to room temperature. This can be salted or unsalted butter. If using salted butter, you can omit the pinch of salt or leave it in. I prefer the extra salt, and I don’t omit it. This must be soft enough for a finger to leave an indent when pressed but not melted or greasy.
- Powdered sugar/ confectioner’s sugar
- Unsweetened cocoa powder – This can be natural cocoa powder or Dutch-processed. Dutch-processed cocoa will give a deeper chocolate flavor and a darker color.
- Milk, heavy cream, or buttermilk at room temperature. The tang of buttermilk or something similarly acidic can help cut the sweetness of the frosting a bit.
- Half a teaspoon vanilla extract or paste
- A pinch of salt
- Optional – Add a little instant espresso powder for extra deep flavor.
Method
Before you begin, ensure your butter is soft at room temperature – this is important for a smooth frosting. You want to be able to press a finger into the butter easily, but it shouldn’t be melty or greasy. Make sure your milk is at room temperature too.
In a medium mixing bowl, beat the softened butter until it becomes creamy and light, for about 2 minutes.
Add the powdered sugar, cocoa powder, milk, vanilla, and salt to the butter.
Whisk on low speed to incorporate them, scraping the sides of the bowl as needed.
Once incorporated, switch to medium-high speed and beat the mixture for another 1-2 minutes until it’s light and fluffy.
Switch to a rubber spatula and stir the buttercream in a spreading motion to smooth out some bubbles.
If the buttercream is too thick, add a small amount of milk, but take care when adding extra liquid. If you add too much, you’ll need extra powdered sugar to thicken it again, which can make the frosting too sweet.
Yield
This small batch of chocolate frosting is perfect for frosting one single-layer 9-inch cake, one double-layer 6-inch cake, or 12 cupcakes.
Make-Ahead and Storage Instructions
If you want to make this American chocolate buttercream frosting ahead of time. It can be stored in an airtight container in the refrigerator for up to 1 week. Before you use it, allow it to reach room temperature, then beat it on low speed until it’s creamy and smooth again.
You can freeze this frosting for up to 3 months for longer storage. Thaw overnight in the refrigerator, then bring to room temperature and beat on low speed to restore the creamy texture before use.
This small-batch chocolate frosting is a perfect and delicious option when baking on a smaller scale.
Small Batch Chocolate Buttercream
This small-batch chocolate frosting recipe is perfect for small cakes and cupcakes. It is rich, creamy, and delicious.
Ingredients
- 113g (½ cup) butter, softened to room temperature
- 180g (1 ½ cups) powdered sugar
- 20g (¼ cup) cocoa powder
- 1 teaspoon vanilla extract
- Pinch of salt
- 2 - 2 ½ tablespoon milk, room temperature
Instructions
- Before you begin, ensure your butter is soft at room temperature - this is important for a smooth frosting. You want to be able to press a finger into the butter easily, but it shouldn't be melty or greasy. Make sure your milk is at room temperature too.
- In a medium mixing bowl, beat the softened butter until it becomes creamy and light, for about 2 minutes. You can use either a hand mixer or the bowl of a stand mixer fitted with a paddle attachment.
- Add the powdered sugar, cocoa powder, milk, vanilla, and salt to the butter. Whisk on low speed to incorporate them. Once incorporated, switch to medium-high speed and beat the mixture for another 1-2 minutes until it's light and fluffy.
- Switch to a rubber spatula and stir the buttercream in a spreading motion to smooth out some bubbles.
- If the buttercream is too thick, add more milk, but take care when adding extra liquid. If you add too much, you'll need extra powdered sugar to thicken it again, which can make the frosting too sweet.
Notes
For extra deep flavor, beat in 1/4 teaspoon instant coffee powder when you add the cocoa powder and powdered sugar.
Buttercream can be stored in an airtight container in the refrigerator for up to 1 week. Before you use it, allow it to reach room temperature, then beat it on low speed until it's creamy and smooth again.
You can freeze this frosting for up to 3 months for longer storage. Thaw overnight in the refrigerator, then bring to room temperature and beat on low speed to restore the creamy texture before use.
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Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 134Total Fat: 8gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 20mgSodium: 72mgCarbohydrates: 16gFiber: 0gSugar: 15gProtein: 0g
This is an informational estimate only. I am not a certified Dietitian or Nutritionist
Buttercream FAQs
American buttercream is always very sweet. Adding in a little acid can help cut the sweetness. You can use buttermilk, Greek yogurt, or sour cream instead of milk. Don’t forget the salt, either. Adding a pinch of salt can help balance out the sweetness of the buttercream.
Buttercream can be stored in an airtight container in the refrigerator for up to one week. It can also be frozen for up to three months.
If your buttercream is too thin or runny, you can add more powdered sugar, a little bit at a time, until you reach your desired consistency.
Yes, you can substitute margarine for butter, but it will affect the taste and texture of your buttercream. Butter provides a richer flavor.
This can happen when the milk added to the buttercream is too cold, and it causes the emulsion to break. Take a tablespoonful of the curdled mixture and heat it in the microwave for about 5-10 seconds until it melts. Pour this heated mixture back into your main bowl and whisk it in. This should bring it together.
