Home » » Chocolate Buttercream Frosting
Jump to Recipe
by Haley//December 2, 2020 (updated August 31, 2021)
This post may contain affiliate sales links. Please see my privacy policy for details.
Chocolate buttercream frosting is easy to make from scratch. All you need is 5 ingredients and you’ll have fluffy frosting in no time!
Frosting is the best part of the cake and every baker needs a good chocolate frosting recipe. This chocolate buttercream is unbelievably good. It’s rich and fluffy—the perfect topping for cakes and cupcakes!
Why this recipe works: I used my popular buttercream frosting recipe and added unsweetened cocoa powder. This creates a rich, semisweet frosting that holds its shape on cupcakes and cakes.
Table of Contents
Overview: How to make chocolate buttercream frosting
Chocolate buttercream frosting is easy to make from scratch. Use an electric mixer to beat butter until light and fluffy, about 5 minutes. Add confectioners’ sugar and cocoa powder, and beat until combined. Add milk and vanilla and mix until smooth.
Tips for making frosting
To make fluffy, smooth frosting, follow these tips. Bring all ingredients to room temperature. The butter will be softer and fluffier. Sift the confectioners’ sugar and cocoa powder. This will remove all clumps for an extra smooth frosting, Use milk to reach desired consistency. Start with 1-2 Tablespoons and add more if you need a thinner consistency.
Frequently Asked Questions
How to store buttercream frosting:
Place frosting in an airtight container and store in the refrigerator for up to one week. Bring to room temperature before frosting. Frosting will keep at room temperature on cake for 2 days.
Can you freeze chocolate frosting?
Yes. Place frosting in a freezer bag and remove all the air. Store in the freezer for one month. Defrost in the refrigerator before bringing to room temperature.
What’s the best cocoa powder for chocolate frosting?
Unsweetened cocoa powder works best. The better quality cocoa powder, the better the frosting will taste. I prefer Ghirardelli 100% Unsweetened Cocoa Powder.
Desserts with chocolate frosting
Chocolate buttercream frosting pairs well with many desserts. My favorite is chocolate sheet cake. Chocolate on chocolate is the best! You can also add chocolate frosting to chocolate cupcakes or vanilla cupcakes. If you really love chocolate, try spreading chocolate buttercream frosting on top of these fudgy brownies.
Chocolate buttercream frosting is the best frosting if you love chocolate. It’s rich, smooth and just the right amount of sweet. This recipe makes enough frosting to frost a 9×13 cake or 18 cupcakes. What will you use this frosting for? Let me see on social media by tagging @ifyougiveablondeakitchen. I’ll share my favorites on Instagram!
Get the Recipe: Chocolate Buttercream Frosting
Yield: 18 servings
Prep Time: 5 minutes mins
Total Time: 5 minutes mins
Chocolate buttercream frosting is easy to make from scratch. All you need is 5 ingredients and you'll have fluffy frosting in no time!
5 (12 ratings)
Print Recipe Rate Recipe Pin Recipe
Ingredients
- 1 cup (226 g or 2 sticks) unsalted butter,, room temperature
- 2 cups (240 g) confectioners' sugar
- ½ cup (48 g) unsweetened cocoa powder
- 1 teaspoon pure vanilla extract
- 2-3 tablespoons milk, room temperature
Instructions
Using an electric mixer, beat the butter until fluffy, about 5 minutes.
Place the confectioners' sugar and cocoa powder in a fine mesh strainer or sifter. Sift over the bowl with the butter. Beat on medium speed until combined.
Add the vanilla and 2 Tablespoons milk, and beat for a minute, until fluffy. Add more milk if a thinner consistency is desired.
Transfer to a frosting bag with tip and frost away!
Notes
Store buttercream frostingin an airtight container in the refrigerator for up to a week. Bring to room temperature before using. When frosting is on a cake or cupcake it is safe to stay at room temperature for 2 or 3 days.
Freeze buttercream frosting in a freezer bag with all the air removed. Place in the freezer and store for up to a month. Defrost in the refrigerator before bringing to room temperature.
Serving: 1serving, Calories: 149kcal, Carbohydrates: 15g, Protein: 1g, Fat: 11g, Saturated Fat: 7g, Cholesterol: 27mg, Sodium: 3mg, Potassium: 42mg, Fiber: 1g, Sugar: 13g, Vitamin A: 315IU, Calcium: 8mg, Iron: 1mg
Author: Haley D Williams
Course: Dessert
Cuisine: American
Chocolate
10 comments //Leave a Comment or Review »
« Previous PostChocolate Sheet Cake with Chocolate Buttercream Frosting
Next Post »Chocolate Cherry Thumbprint Cookies
Leave a Reply
Sasha —Reply
Hi, can I sub regular milk with unsweetened almond milk?
Haley —
Hi Sasha – Yes, you can, but it may effect the taste slightly.
Anita —Reply
Crazy question. What is the serving size? Cups?
Deepa Melvani —Reply
Hi every time I make chocolate buttercream, it curdles. I have followed all the steps and all the time this happens. Is it anything to do with air temperature? please help ☹️
Alyssa —Reply
So good! Followed to a T and it was the perfect consistency for spreading with a knife as well as a piping bag. And tastes great!
Debbie Wechsler —Reply
just delicious! Not too sweet and great consistency.
Gwenyth —Reply
This frosting whipped up like a cloud. Spread beautifully and made enough for a lovely covering on 3 large pans of brownies. Very nice recipe.
Denise —Reply
Yummy, fluffy and easy! It will become my go-to recipe. BTW I had plenty to frost a 9″ layer cake with about a half cup left over.
Katie —Reply
Doubled the batch and used about 3tbps milk total for a stiffer frosting 😍 (I made a number cake with 3 layers (9×13 cake pan)) Literally the perfect amount of frosting no extra! Also DELICIOUS and I’m not a huge chocolate fan
Keith Bengston —Reply
Hi, this is the best frosting i used on a chocolate cake. In the past 6 months i have used this recipe on more than seven occasions and it always comes out delicious.
Oh, I used this recipe on my chocolate cake, so yummy. Nothings beats a chocolate buttercream frosting on a moist, soft, delicious chocolate cake.Thanx Haley for this wonderful recipe.
