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
Really lovely recipe to go with the gorgeous chocolate cake but did reduce the amount of icing sugar to 3 cups as it tasted of the perfect balance of chocolatey and sweet after 3 cups. Did wonder if it was too chocolatey for a toddler birthday cake, but my 2 year old didn’t bat an eyelash in cramming his mouth full of it so that answered my question.
Happy birthday to your little one! I’m so glad he enjoyed his birthday cake and I know if you are like me, there is just nothing like knowing that YOU made that extra special cake for his big celebration! xo
Hi do I need to refrigerate this cake? And how long can I keep it please? Can’t wait to try it it looks lovely ty
Hi Ria,
There’s no need to refrigerate it. It’s fine for a few days without refrigeration. I just keep mine on a cake plate/stand with a cover. I hope you enjoy it! Thanks!
About to make this frosting but I’m out of milk!! I do have buttermilk & know it can be substituted for milk. Is it ok in this recipe rather than whole milk? Thanks!!
Yes it will be ok! I have done it.
Hi Teresa,
I’ve never used buttermilk in this frosting, but others do in some frostings. Thanks so much!
Hi! Looking forward to trying this recipe this weekend. Does the frosting come out firm enough to be piped? Also, I only plan on making 24 cupcakes (from your recipe), can the excess frosting be frozen for a later date?
Thanks!
Hey Merida –
I’ve piped this for simple designs, but nothing especially fancy. There may be comments from someone here that has. You can freeze the frosting in an airtight container up to 3 months. You will thaw overnight in refrigerator (or several hours), stir again until light and fluffy.
Thanks!
One of the best buttercream frostings I’ve made, great recipe! Only mistake I made was leaving the whisk on after I whisked the cocoa, so I cleaned it off and switched to the paddle attachment.
Thanks so much, Erica! Glad you enjoy it! xo
For chocolate peanut butter icing: I took out one stick of butter and added a half a cup of smooth peanut butter. So yummy. Also I didnt have espresso powder so half and halted the milk with coffee
Hi Susan,
Chocolate and peanut butter are so delish together! I’m glad your frosting with peanut butter turned out so well – it sounds so tasty! Thanks so much! xo
I have made this frosting many times and only once has it ended up badly. But that was my fault as I added the milk to quick! Oops! I love this recipe so much. I learned in fact if you want chocolate mint frosting just add peppermint extract instead of vanilla.
I’m so glad you enjoy it, Caty! Thanks so much! xo
can you leave the buttercream out without putting it in the fridge?
Hi Hana,
You will not have to refrigerate your buttercream frosting if you use it within a few days. I hope you enjoy it! Thanks!
Can the cakes be left out? I’m never sure as the frosting contains milk so should I keep them in the fridge? I always prefer my cakes at room temperature.
Hi Leena,
This cake does not have to be refrigerated. I just suggest to keep it covered under a cake dome or something similar. I hope you enjoy it – it’s so delicious! Thanks so much!
I have already softened unsalted butter”. Should I switch to salted?
It will be fine, Kim. I hope you enjoy it! Thanks so much!