Chocolate French Buttercream
Chocolate French buttercream is a cocoa-flavored variation of my base French Buttercream recipe, which is a luxuriously decadent frosting made primarily from eggs, sugar, and butter. To get the chocolate flavor, I use Dutch-processed cocoa powder, which yields a creamy chocolate frosting. Texturally, this frosting is silky smooth with a mousse-like finish, perfect for smoothing on top of cakes and piping on cupcakes alike.
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I have many chocolate frostings for you to try, so you may be wondering how this French Buttercream version differs from others. This frosting is built on top of my French Buttercream, so all of its characteristics carry over - creamy, luxurious texture, relatively low sweetness levels, and great stability.
As for the chocolate intensity, this frosting is what I would call “medium”. For context, a chocolate whipped cream would be lightest in chocolate flavor intensity, whereas something like a ganache (typically made of chocolate + cream) will lean very high. It depends on the type of cocoa product used and the percentage of that ingredient in the recipe.
Generally, with all my emulsion-based buttercreams, there is a finite window for flavor modifications, including these chocolate variations. So think of it this way - if you enjoy the base recipe, you’ll likely love the chocolate version. For instance, this version has a creamy, slightly umami flavor undertone that complements the cocoa powder.
Another consideration when choosing a chocolate frosting is that chocolate is generally a very overpowering flavor in desserts. A frosting like this will help you strike a balance between flavors in a cake, as it’s not overly heavy on chocolate.
Did you know that you can create your own cake recipe with my Chocolate French Buttercream?
I have a tool for you to try called the Cakeculator, which lets you customize cake flavors and pan sizes, and use this frosting to make a custom cake! I will list 1- and 3-cup recipes for this buttercream in the recipe card down below, but you can choose additional frosting quantities with the Cakeculator.
Some ideas to get you started:
- 5 ¼ cup recipe for Chocolate French Buttercream (enough for an 8-inch, 2-layer cake)
- Marble Cake with Chocolate French Buttercream (8-inch, 1-layer snacking-style cake)
- One dozen Chocolate Indulgence Cupcakes with Chocolate French Buttercream
Step by step:
Please see my step-by-step guide in the master French Buttercream Guide for now. The only difference with this recipe is that you’ll make a cocoa powder paste with water and mix it in.
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Before starting the recipe, please read this!
Measure by weight, if possible.
Measuring by weight is the best way for you to replicate my recipes. I develop recipes using ingredients (even liquids) measured in grams, which is why you see them listed first in the recipe cards. For measurements under 5 grams, I will typically only list the volumetric measurements (teaspoons, etc.), as most home scales are not precise for such small weights.
In most cases, I have converted grams to volumetric measurements (aka US customary units) for bakers who prefer this method. However, the measurements are not as precise and may have awkward proportions. The recipes should still work, but for the ultimate precision, try to use weight.
This is the OXO scale I use daily. I also purchased this budget version of a good scale, which I keep at my Mom’s house for baking. If you’re interested in other tools I use for my baking, I’ve compiled a list here.
Use room temperature ingredients.
All my ingredients should be used at room temperature, or 65-75 °F/18-24 °C. I will always indicate if you need something outside this range. If no details are given, room temperature is the default.
Pay attention to the ingredient descriptions.
I try not to be brand-specific, but I will always note an interesting result from a type of ingredient, be it negative or positive.
A specific note regarding salt: I use Diamond Crystal Kosher salt for everything on this site except for frostings. In frostings, you want the salt to dissolve more easily, and kosher salt tends to leave granules behind. If you substitute table salt (more finely granulated) for recipes that list kosher salt, you must use half the volume indicated in my recipes.
Substitutions are hard.
That said, substitutions aren’t impossible but can be the toughest part of recipe development. Small swaps, like reduced-fat milk (2% fat) for whole milk (3.5% fat), usually work fine. However, bigger changes—such as replacing oil with applesauce or sour cream with Greek yogurt—can significantly impact texture and density.
Be wary of general, all-purpose substitutions in baking; I find that usually there is never a one size-fits-all solution. I carefully select ingredients for my recipes, so for the best results, start with the original recipe and modify with caution.
Read all the recipe instructions before beginning.
I’m in the “Pre-read the Chapter before Class Lecture” club... and I invite you to join! Baking new recipes can be intimidating, so let’s set you up for success. I want you to think about timeframes. Most fillings and frostings can be made ahead of time, and give you an extra day for mental space. Also, as you become a more proficient baker, you can anticipate and recognize steps. (“Oh, this has a meringue step, so I’ll need an extra clean bowl…” etc.) Ensure you go down the ingredient list and have everything at the right temperature.
Chocolate French Buttercream
- 33 g (about 2 tablespoons) whole egg* (whisk the whole egg, then measure)
- 50 g (¼ cup) white granulated sugar
- 6 g (1 tablespoon + ¾ teaspoon) Dutch-processed cocoa powder**
- 7 g (½ tablespoon) boiling water
- 100 g (7 tablespoons) unsalted butter
- 8 g (1 tablespoon) powdered sugar, unsifted, if not clumpy
- ½ + ⅛ teaspoon vanilla extract
- a small pinch of fine sea salt
- 33 g (about 2 tablespoons) whole egg* (whisk the whole egg, then measure)
- 50 g (¼ cup) white granulated sugar
- 6 g (1 tablespoon + ¾ teaspoon) Dutch-processed cocoa powder**
- 7 g (½ tablespoon) boiling water
- 100 g (7 tablespoons) unsalted butter
- 8 g (1 tablespoon) powdered sugar, unsifted, if not clumpy
- ½ + ⅛ teaspoon vanilla extract
- a small pinch of fine sea salt
- 100 g (2 large) whole eggs*
- 150 g (¾ cup) white granulated sugar
- 18 g (3 ½ tablespoons) Dutch-processed cocoa powder**
- 22 g (1 ½ tablespoons) boiling water
- 301 g (1 ⅓ cups) unsalted butter
- 23 g (3 tablespoons) powdered sugar, unsifted, if not clumpy
- 10 g (2 teaspoons) vanilla extract
- ⅛ teaspoon salt (start with a pinch)
- Set up the double boiler (bain-marie).
Find a pot to hold a large metal bowl without touching the bottom. If you plan on whipping your eggs/yolks, use the stand mixer bowl for this step. If not, use another metal bowl.
Fill the pot with water so the bowl is directly above the water, but not touching it. The closer the bowl is to the surface, the better, as this is where heating will be most efficient. Remove the bowl for now and heat the water to a gentle simmer. - Prepare, heat, and (optionally) whip the egg syrup.
Add the eggs (or the yolks and water for the yolk-only substitution) to a large heatproof mixing bowl. (If you plan on whipping your egg syrup, use the bowl of your stand mixer.) Add the white granulated sugar, then immediately mix with a spatula until it is evenly distributed.
Place the bowl on top once your double boiler is at a gentle simmer. Use a spatula to gently stir periodically and heat until the egg syrup reaches 160°F (71°C). Then, pour the hot syrup into a heat-proof bowl or measuring cup.
Optionally, you can whip the egg syrup to create a runny foam after it reaches the desired temperature. However, there is little difference in the final buttercream when doing this (see my French Buttercream Guide for more background). Place the bowl in your stand mixer and use the whisk attachment to mix on high speed until the mixture becomes slightly more voluminous and paler. Then, pour the egg foam into a heat-proof measuring cup, as indicated above.
Allow the egg syrup (or foam) to cool to room temperature before adding to the butter.
- While the eggs cool, prepare the cocoa paste.
In a small bowl, add the Dutch-processed cocoa powder. Pour in your boiling water and stir until all the lumps disappear and you form a very thick paste. Allow the paste to cool completely before using. - Prepare the frosting butter.
Add the slightly softened butter to the stand mixer bowl. With the whisk attachment, mix on high speed for about 2 minutes, scraping down the sides at least once. After mixing, the butter will be lighter in color, smooth, soft, and will form a ball inside the whisk.
Add the powdered sugar, vanilla extract, and a small pinch of salt to the butter, then whisk again at medium-high speed for 1-2 more minutes. - Combine the cooled egg syrup (or foam) and cocoa paste with the butter.
First, add the eggs. Ensure your egg syrup (or foam) is at room temperature, then add 4 to 5 additions, whipping for about 30 seconds after each. Once all the egg syrup has been added, mix for an additional minute on high speed.
Add the cooled cocoa paste to the frosting and mix for an additional minute. Scrape down as needed to ensure all the cocoa paste is incorporated.
Flavor and smooth the frosting.
The whisk attachment introduced many air pockets, so switch over to the paddle attachment and mix on low speed for at least a few minutes to smooth out the frosting. Give the frosting a taste and adjust for vanilla and salt, if needed.
Recipe Card - Adriana's Notes
*If you want to make the version using egg yolks instead of whole eggs, you’ll need to substitute 2 yolks and 1 tablespoon of water for every egg. For example, in the 3-cup version of frosting, instead of 2 large eggs, you will need 4 large egg yolks and 3 tablespoons of water.
**It’s best to use Dutch-processed cocoa - not only for its flavor, which I find more pleasant, but also because it undergoes an alkalization process. Among other things, this process makes cocoa powder hydrophilic, or more easily soluble in water. I find that natural cocoas, which are more hydrophobic (which don’t dissolve in water as easily), form a cocoa powder film that doesn’t integrate with the buttercream.
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