Perfect Chocolate Buttercream Frosting Recipe
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Chocolate buttercream frosting is an essential recipe. Rich, soft, creamy, and delicious, my recipe for chocolate buttercream is easy to make and simple to pipe and decorate for cakes, cupcakes, and other desserts. It is the best I’ve ever tasted and pairs perfectly with my favorite chocolate cake recipe.
Why I Love This Recipe
This recipe has a rich chocolate taste and a smooth and creamy texture. Made from just six simple ingredients, this buttercream frosting comes together quickly. This recipe yields enough to frost a three-layer cake or three dozen cupcakes beautifully. It stores well if I need to make it ahead.
Ingredients to Use & Why
You’ll need these ingredients to make this frosting.
- Butter – Use softened butter for the creamiest frosting. If you use butter that has not been properly softened, the butter will not mix appropriately with the other ingredients for the frosting.
- Unsweetened cocoa powder—The chocolate flavor in this frosting comes from the cocoa powder. You can use natural or Dutch-processed. You can also use raw cacao powder if you prefer. Cacao powder is pure cacao bean powder and is less processed than either natural or Dutch-processed. You may choose to use a bit less cacao powder, as it can have a richer taste.
- Confectioner’s sugar (also called powdered sugar and icing sugar) adds sweetness to the finished frosting. Since confectioner’s sugar is a fine-grain sugar, it combines easily with the other ingredients for the creamiest texture.
- Milk—Whole milk, heavy cream, or half-and-half have a higher fat content than reduced-fat milk. This adds creaminess and stability to the frosting. Make sure that the milk used is at room temperature. Cold milk can separate and cause the frosting to have a grainy texture.
- Vanilla extract—Use pure vanilla extract rather than vanilla flavoring for the best flavor. I love to use my homemade vanilla extract (such a simple recipe!).
- Espresso powder – While optional, I highly recommend adding espresso powder to chocolate recipes. Like vanilla extract brings out the flavor in sweet recipes, espresso powder further enhances the chocolate flavor in chocolate recipes. It is easy to make your own and is available in many grocery stores, cooking supply stores, or online.
How to Make Chocolate Buttercream Frosting
Chocolate Buttercream Frosting is incredibly easy to make and takes about 10 minutes from start to finish!
- Beat the cocoa powder and butter until creamy. Whisk through the cocoa powder in a large bowl to remove any lumps. Add the softened butter and cream together until well combined and creamy.
- Add the sugar and milk. Alternately mix in the confectioner’s sugar and the milk. After each addition, mix on HIGH speed for about a minute. This is a key step and makes the frosting fluffy and delicious!
- Add vanilla extract and espresso powder. Mix in the vanilla and espresso powder until well combined.
How to Tell When Buttercream Frosting is Done
Swipe a kitchen spoon back and forth through the buttercream frosting. It is ready if it is fluffy, creamy, smooth, and holds shape. If too dry? Add more milk, a tablespoon at a time, until it reaches the desired consistency. If too wet? Add more confectioner’s sugar, a tablespoon at a time, until the frosting holds its form.
Thankfully, this chocolate buttercream comes together quickly and makes plenty to frost a three-layer cake or three dozen cupcakes beautifully.
Storage Tips
Refrigerator: Place frosting in an airtight container. Refrigerate for up to 5 days. Once ready to use, remove from the refrigerator and allow to reach room temperature, then whisk well to fluff the frosting.
Freeze: Place frosting in an airtight, freezer-safe container and freeze for up to 3 months. Once ready to use, place in refrigerator overnight to thaw, then remove from fridge for a short time prior to use as described previously and whisk to fluff the frosting.
Vanilla Cake with Chocolate Buttercream Frosting
More Favorite Frosting Recipes
Strawberry Buttercream Frosting
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 (339 g) butter, softened
- 1 cup (84 g) unsweetened cocoa powder
- 5 cups (567.5 g) confectioner’s sugar
- ½ cup (113.5 g) milk, whole, half and half, or heavy cream preferred
- 2 teaspoons (9 g) vanilla extract
- ½ teaspoon (1 g) espresso powder
Instructions
- Add cocoa powder 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 confectioner's sugar to a large bowl. Whisk through to remove any lumps. Alternatively, you may sift the confectioner's sugar into the large bowl. Add the confectioner's sugar and milk to the cocoa mixture by adding 1 cup of confectioner's sugar followed by about a tablespoon of milk. After each addition has been combined, turn the 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.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Enjoy!
Robyn xo
Great recipe! I’ve made this several times for different occasions, always a hit. Yes, the espresso powder makes all the difference. I made my own, so easy. Thank You 😊!!!
Thanks, Brenda. I agree, the espresso powder does make such a huge difference.
Hello
How long is this buttercream okay for at room temperature please? I’m
Worried that there seems to be a lot of milk! Should it go in the fridge on a finished cake?
You don’t have to refrigerate buttercream frosting, Sarah. A cake frosted with buttercream can stay under a covered dome at room temperature for 3 to 4 days.
Amazing recipe, Robyn! I used olive oil since I didn’t have vegetable oil and it worked wonderfully! I made this cake for my nephew’s birthday and everyone loved it, they were all asking for the recipe. Thank you so much, it really was the best chocolate cake I’ve ever made! Sending love from Benidorm xx
Thank you, Linda. I hope your nephew had a very happy birthday. So glad everyone loved the cake.
I have made the chocolate cake and frosting many times. Everyone loves it. Can I use some of the left over coconut milk in the frosting?
Juliana, you can use coconut milk in this frosting.
Hello,
I’ve made this before (with the cake) and it’s an absolute favourite! I’ve since had to go dairy-free. Could I substitute the butter with a dairy-free alternative?
Thanks very much!
Jessica, you can use a vegan butter and a dairy-free milk such as almond milk to make this recipe.
Jessica, you can use a plant or vegan butter in this frosting.
Is it possible to secure the list of ingredients with their corresponding weight?
I’m sorry, Shan, but I don’t have the ingredients per weight.
I’ve made this cake and butter cream frosting now several times. It gets rave reviews every single time.
I don’t have espresso in the house, so instead of a cup of boiling water at the end I use a cup of boiling strong black coffee.
Thanks, Dauna. I’m so glad you like this cake and frosting.
I’d love to know if you think this frosting can work under fondant?
Maddie, I haven’t used this buttercream under fondant so I can’t tell you from experience how it will hold up. Other people have commented that they have done it successfully.
Is it possible to freeze this? Thanks
Danielle, if you want to freeze the frosting, 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.
I’m excited to try this with you chocolate cake! Because I’m going to be decorating it in a certain way, I need to make a white chocolate frosting as well that I can colour Red. Is there any substitutes I can use instead of cocoa powder etc so it comes out white?
Thank you!
Hannah, you might like my Perfect White Chocolate Buttercream Frosting Recipe. I hope you enjoy the cake!