Robyn Stone
The Perfect Chocolate Buttercream Frosting recipe essential for birthday cakes and celebrations! It’s the best chocolate buttercream frosting I’ve ever tasted!
The Perfect Chocolate Buttercream Frosting is definitely a must in my house! This Chocolate Buttercream is by far the best I’ve ever tasted and is frequently requested for birthday cakes and more!
Chocolate Buttercream Frosting
It compliments so many delicious cakes and cupcakes, but my favorite is when it paired with my favorite chocolate cake recipe, chocolate cupcakes or even my white cake recipe. But seriously, it is pretty delicious on anything it touches. Like a spoon works just fine, too! Ha!
How to Make Chocolate Buttercream Frosting
To make this delicious frosting, first add cocoa to a large bowl or bowl of stand mixer. Whisk through the cocoa well to remove any lumps.
Thankfully, this chocolate buttercream comes together quickly and makes plenty to frost a three layer cake or three dozen cupcakes beautifully.
Here’s my Perfect Chocolate Buttercream Frosting Recipe. I can’t wait to hear how you love it.
Perfect Chocolate Buttercream Frosting Recipe
Ingredients
- 1½ cups butter 3 sticks, softened
- 1 cup unsweetened cocoa
- 5 cups confectioner’s sugar
- ½ cup milk
- 2 teaspoons vanilla extract
- ½ teaspoon espresso powder
Instructions
- Add cocoa to a large bowl or bowl of stand mixer. Whisk through to remove any lumps.
- Cream together butter and cocoa powder until well-combined.
- Add sugar and milk to cocoa mixture by adding 1 cup of sugar followed by about a tablespoon of milk. After each addition has been combined, turn mixer onto a high speed for about a minute. Repeat until all sugar and milk have been added.
- Add vanilla extract and espresso powder and combine well.
- If frosting appears too dry, add more milk, a tablespoon at a time until it reaches the right consistency. If it appears to wet and does not hold its form, add more confectioner’s sugar, a tablespoon at a time until it reaches the right consistency.
Enjoy!
Robyn xo
You may also want to try my White Chocolate Buttercream Frosting recipe as well.
Can you save the frosting if you have extra?
Rosie, you can always store the frosting in the refrigerator or freeze it. If you refrigerate it, it’s good in the fridge for about 3 – 5 days. Just make sure you store it in an airtight container. If you want to freeze it, put in a freezer-safe, airtight food storage container and freeze for up to 3 months. When ready to use after freezing, remove from freezer and place it in the fridge overnight to thaw. Right before you get ready to frost your cake, allow the frosting to come to room temperature and mix it well again to make it fluffy before using.
The only chocolate cake with frosting I’ll ever make. My Husband LOVED it, and so did I. Thank You.
Thanks so much, Valerie!
How much does this make in terms of cake size? I’m making one cake with two round 13-inch layers.
This makes about 4 1/2 cups frosting, Stephen. It is plenty to frost a 3-layer 9-inch cake or 3 dozen cupcakes.
The only taste I’ve had so far is when I licked the beater, but it was enough for me to come review and say that I love it. I have about a cup and a half left over after being as generous as I dared with two 9 in rounds doubt layer cake. I didn’t have the espresso powder but will be sure to use it next time. so good.
I’m so glad you love the frosting, Laurel. You can always store the frosting in the refrigerator or freeze it. If you refrigerate it, it’s good in the fridge for about 3 – 5 days. Just make sure you store it in an airtight container. If you want to freeze it, put in a freezer-safe, airtight food storage container and freeze for up to 3 months. When ready to use after freezing, remove from freezer and place it in the fridge overnight to thaw. Right before you get ready to frost your cake, allow the frosting to come to room temperature and mix it well again to make it fluffy before using.