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 - ©addapinch.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 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.
Fluted edge white heirloom cake stand holds chocolate cake with Chocolate Buttercream Frosting - ©addapinch.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

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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

  • 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

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.

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.

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Recipe Review




2,814 Comments

  1. Jason says:

    5 stars
    I never done this before up until roughly a month ago and this Icing along with Mud Cake is unbelievable and along with that simple and easy for anyone to make.. Everyone who has tried it loved it and I thank you so much for the tips…

    I will be checking out some of your other stuff for sure if there is anything else you have added, thumbs up.

    1. Robyn Stone says:

      I’m so glad you enjoyed it, Jason!

  2. elisa fassler says:

    Hello. Thank you for posting how to make this frosting. I would like to know if there is a difference between regular butter sticks and sweetcream butter sticks? Can I use either one? I’m making this frosting tomorrow 11/26 so if you get this soon I sure could use the answer. Have a happy holiday.

    Elisa

  3. Nikki Dale says:

    5 stars
    My 12 year old son loves to bake. This summer, he wanted to make a cake with chocolate frosting, so he got on the internet and happened to choose yours. WE LOVE THIS RECIPE! I hope you don’t mind, but we now call it “Thomas’ best chocolate frosting! 😉 I just printed off the chocolate cake recipe, and I’m sure it will be just as delish. We homeschool, too, so I will have to check that out here, as well. God bless. The Dale Family

    1. Robyn Stone says:

      Congratulations to your son! What a great story! I’m so glad you all enjoy it! xo

  4. Kate says:

    Is this cocoa powder that I bought supposed to be bitter?
    Umm..Sorry to ask you(Im just a beginner).
    I really want to surprise my mom with my cupcake I made and this frosting that I wanna make.:)

    1. Robyn Stone says:

      Hi Kate,
      Cocoa powder is unsweetened and will not taste sweet if you taste it by itself.

  5. Cat Davis @ FoodFamilyFinds.com says:

    I just made this on a whim with half the cocoa and a touch of french vanilla cappuccino powder and it’s the perfect “light” (not to be confused with skinny lol ) chocolate buttercream. Perfection!

    1. Robyn Stone says:

      ooooh! What a great idea!

  6. Abi says:

    Is it ok to leave out the espresso powder?

    1. Robyn Stone says:

      Yes, you may omit it.

  7. N C says:

    Do we need an electric beater??

  8. tayvee says:

    Is the espresso powder necessary? I dont have any nor do we have/drink coffee

    1. Robyn Stone says:

      You can omit it.

  9. Jennifer says:

    This sounds like it makes a TON of frosting! How would you go about reducing it? I only need enough to frost a few cupcakes.

    1. Robyn Stone says:

      Hi Jennifer,
      You can divide the recipe in fourths as a good beginning for a few cupcakes. I hope that helps!

  10. Barbara Kerr says:

    5 stars
    I made this cake and it was fantastic. The buttercream frosting that went with it made it even better, though I ended up with waaay more frosting then I needed so I had to make cupcakes (not your recipe but am hoping to try them soon) to finish it off.

    The only problem I found is, because I live in a hot area, it can hit over 108 degrees here (I had to look that up as I’m from Australia), my butter would melt to fast and my icing would be thin and runny. We used the last of the frosting as a dipping sauce for our cupcakes 🙂

    I can’t wait to try more of your recipes and I’m about to try your vanilla buttercream frosting but I have to wait for my butter to firm up a little.