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
Hi Robyn when you say cup? Hows that in grams because 5 cups of sugar?? We’re based in Australia…cheers
OMG seriously people, that’s what internet is for! Stop asking her to convert measurements. Haven’t you heard about Google??
Hey the buttercream looks amazing. Is it okay if i use powdered sugar or icing sugar instead pf confectioners sugar?
this is the same thing 😉
Confectioner sugar it powder sugar with about 3% starch.
how long and at what temperature in the Evan for cupcakes using this recipe?
mmmmmmmm delicious!!!
I JUST MADE THIS BUTTER CREAM FROSTING MADE SOME CHANGES ADDED 200GR OF CREAM CHEESE AND INSTEAD OF SUGAR USED I AND A HALF CUPS ICING SUGAR AND NO MILK GOT A BEAUTIFUL CONSISTENCY AND SPREADS VERY EASILY.
WILL LE YOU HNOW WHAT THE COMMENTS WILL BE AFTER THE DINNER PARTY.
THANK YOU FOR YOUR MANY RECIPES
Wonderful cake and frosting. I will have to keep a copy so I can do it again.
My new go-to Chocolate Buttercream Frosting. Raves and reviews on this frosting. Delicious!!!!!!!!
The best chocolate frosting I ever did! I love the texture and the pinch of coffee. I had to reduce the sugar amount a great deal since I’m from Germany and German recipes are a lot less sweet so I had to adjust.
1 cup of sugar instead of 5 and a little bit less of the cocoa powder in case anyone wants to try it the European way 😉
Thank you very much for this one. It was a big hit!
Alina…I am so glad to see this modification. Frosting done a little less sweet is exactly how I like it. I am going to try 2 cups for my mom’s birthday tomorrow. She is more of a sweet tooth than I am so I want it the way she would like it! Thank you for the recommendation!
~Jenna
Hi Alina, thanks for this!
I’m German as well and not too fond of the über-sweet/ sugary cakes here Australia.
Since this will my first frosting ever I’m glad to see your comment, I’m sure it’ll help me heaps! xx
Hello everyone, I made this cake tonight for tomorrow’s ThanksGiving Holiday and all I can comment on for now is the Yummy Icing, I followed the exact recipe for the icing and I didn’t even need all the milk, I like a thicker icing. I will post after dinner to let everyone know how the cake was. Thank you Robyn for sharing your recipe and Happy Holidays to you and your family!
I LOVE this frosting! I make it with peered xylitol, and no espresso powder. I only use about 1 and a half powdered xylitol though, I think it’s just fine without 5.
This frosting has actually saved a cake I previously made, and I’m hoping it’ll go well with this quinoa cake I’m making right now. Thanks!
This recipe sounds delicious and I want to make it. However I need to know how many cups it yields and I don’t see that information indicated. Can anyone help me out with that questions please? Thank you!