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
Made this frosting for my daughters 16 birthday cake, it’s really good! Not too sweet and the espresso powder adds a depth of flavour too. Thank you Robyn .
Thanks, Lucy. I hope your daughter had a very happy 16th birthday!
Excellent frosting-rave reviews from everyone. Will definitely keep and reuse this recipe.
I’m so glad everyone loved this, Karen. Thanks!
everything thing turn out great! the Perfect chocolate cake!!
Thanks, Cynthia. So glad you love the cake.
I have made this frosting and the chocolate cake so many times to rave reviews-also the white cake and vanilla buttercream. I love this website! I just had a question I saw one of the other comments asked if you use salted butter-i have always baked with unsalted butter but it seems like it might make a real difference here-would you consider adding salt if there frosting was made with unsalted butter? and if so how much? thanks for your amazing recipes everybody thinks I am a great baker, but I know it’s just this website…
I personally use salted butter in most of my baking, Katie, but it is just my preference. Many people, including bakers, use unsalted butter in this frosting and love it. If people love your cake and the frosting with unsalted butter, I wouldn’t change it.
Oh my goodness…is this chocolate buttercream the bomb? Yes, it most definitely is! I’ve made it for a few years now and my family is happy that I do! Thanks for another great recipe. Happy Thanksgiving! We celebrate this Sunday and of course it has to be one of my desserts served! My grandson would be quite sad if not!
Isn’t this just the best frosting, Rebecca? I’m thankful you are making it this Thanksgiving. Thanks so much and Happy Thanksgiving to your family.
Hey! Love the cake! Can’t wait to eat it! One question tho, is it okay to substitute the butter with something? Like cocoa butter?
Katie Grace, I haven’t tried making this with cocoa butter so I can’t tell you how it would turn out. If you do try it, let me know how it turns out.
Do you use salted butter or unsalted in the chocolate buttercream frosting?
Hi Tammy, you can use whichever you prefer. I generally keep salted butter on hand and use it.
I’d like to know if we can substitute the milk with buttermilk. I have some buttermilk over and would like not to waste it.
Thank you and the chocolate cake is amazing!
Amanda, I haven’t tried the frosting with buttermilk so I can’t tell you how it would turn out. If you do try it, let me know how you like it.
This seriously is the best chocolate American buttercream recipe out there! It’s rich, silky and delicious. I add a pinch of cinnamon but otherwise, no alterations/substitutions. (PS- it’s absolutely worth it to get the espresso powder. You should always add coffee to chocolate bakes!!!)
Thank you, Abby! I just love the difference the espresso powder makes in this frosting recipe, too. I haven’t tried adding cinnamon, though. I may just have to try that.
Will this chocolate butter cream be okay for covering the cake with fondant?
Zinah, yes, many people use this buttercream frosting with fondant. Hope you enjoy!