Perfect Chocolate Buttercream Frosting Recipe

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4.97 from 774 votes
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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.

Chocolate Buttercream Frosting frosts Chocolate Cake on white antique cake stand - ยฉaddapinch.com

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 powderโ€”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.
  • Milkโ€”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 extractโ€”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.
Fluted edge white heirloom cake stand holds chocolate cake with Chocolate Buttercream Frosting - ยฉaddapinch.com

How to Make Chocolate Buttercream Frosting

Chocolate Buttercream Frosting is incredibly easy to make and takes about 10 minutes from start to finish!

  1. 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.
  2. 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!
  3. 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.

Best Vanilla Cake Recipe - A one bowl vanilla cake recipe that is quick, easy, and delicious! Made from scratch, this cake is perfect for every occasion!

Vanilla Cake with Chocolate Buttercream Frosting

More Favorite Frosting Recipes

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Here’s my Perfect Chocolate Buttercream Frosting Recipe. I can’t wait to hear how you love it.

Perfect Chocolate Buttercream Frosting Recipe

4.97 from 774 votes
Perfect Chocolate Buttercream Frosting is an essential when it comes to birthday cakes and other celebrations. Get this family favorite, perfect chocolate buttercream frosting recipe.
Prep Time: 15 minutes
Total Time: 15 minutes
Servings: 36 (2 tablespoons) servings

Ingredients

  • 1ยฝ cups (339 g) butter, softened
  • 1 cup (84 g) unsweetened cocoa powder
  • 5 cups (567.5 g) confectionerโ€™s sugar
  • ยฝ cup (113.5 g) milk, whole, half and half, or heavy cream preferred
  • 2 teaspoons (9 g) vanilla extract
  • ยฝ 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 confectionerโ€™s sugar, a tablespoon at a time until it reaches the right consistency.

Notes

Storage Tips:ย 
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.

Nutrition

Serving: 2 tablespoons | Calories: 141kcal | Carbohydrates: 18g | Protein: 1g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 21mg | Sodium: 63mg | Potassium: 45mg | Fiber: 1g | Sugar: 17g | Vitamin A: 242IU | Calcium: 10mg | Iron: 0.3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Enjoy!
Robyn xo

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About Robyn

Robyn Stone is a cookbook author, wife, mom, and passionate home cook. Her tested and trusted recipes give readers the confidence to cook recipes the whole family will love. Robyn has been featured on Food Network, People, Southern Living, and more.

4.97 from 774 votes (146 ratings without comment)

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Recipe Review




2,821 Comments

  1. Aniyah says:

    Do I have to add the espresso powder?

    1. Robyn Stone says:

      You can omit the espresso powder if you wish, Aniyah.

  2. Cyndi says:

    How many cupcakes will this recipe cover?

    1. Robyn Stone says:

      This recipe should be enough to frost 3 dozen cupcakes, Cyndi. Hope you enjoy!

  3. Sandy says:

    5 stars
    This frosting is so delicious! It was easy to put together and looks beautiful as well.

    1. Robyn Stone says:

      Thanks so much, Sandy!

  4. Jamie Todd Foreman says:

    5 stars
    I am an attorney who took a mid-career break to design furniture and work as a sous chef under two Culinary Institute of America chef owners whose West Palm Beach’s restaurant, Rhythm Cafรฉ, is famous for its homemade desserts, the most popular of which is a 4 layer chocolate buttercream layer cake made with Calabaut Belgian chocolate. I had to rate this recipe because, aside from it being a flawless recipe, the espresso powder adds a level of complexity and accentuates the chocolate in a way that elevates it right up alongside Rhythm’s iconic dessert.

    1. Robyn Stone says:

      Oh, what a compliment, Jamie! I appreciate your kind words. I love the difference the espresso powder makes in this cake, too.

  5. Donna says:

    5 stars
    Best chocolate cake and icing recipe ever! Best baking site too! Thank you so much Robyn for creating this site. Donna๐Ÿ‡จ๐Ÿ‡ฆ

    1. Robyn Stone says:

      Thank you, Donna. I’m thrilled you love this cake and frosting. Hope you are finding lots of other recipes you love.

  6. Sue says:

    5 stars
    Best. Icing. Ever!
    Forgot to give 5 Stars!

    1. Robyn Stone says:

      Thanks so much, Sue. So glad you enjoyed it.

  7. Maria says:

    5 stars
    Oh my goodness!!! I have struggled with baking a chocolate cake for YEARS!! This will be forever my go to recipe because it came out perfectly. Even my husband said it was the best chocolate cake he has ever had and if there is anything wrong he will let me know. Forget any other recipe out there and keep this one!

    1. Robyn Stone says:

      Thanks, Maria! I’m so happy you and your husband loved this recipe.

  8. Melissa says:

    how could I make just 2 cups of this?

    1. Robyn Stone says:

      You can make half the recipe, Melissa. Hope you enjoy.

  9. Riya says:

    Hi! would love to try this out, can I use almond milk for this recipe?

    1. Robyn Stone says:

      You can use almond milk in this frosting, Riya. Hope you enjoy!

  10. Amy says:

    5 stars
    This turned out great! It’s delicious and easy to make!

    1. Robyn Stone says:

      Thanks, Amy. So glad you liked this frosting recipe.