The Perfect Chocolate Buttercream Frosting recipe essential for birthday cakes and celebrations! It’s the best chocolate buttercream frosting I’ve ever tasted!
The Perfect Chocolate Buttercream Frosting is definitely a must in my house! Rich and delicious, this buttercream frosting is perfect for cakes, cupcakes and more.
This compliments so many delicious cakes and cupcakes, but my favorite is when it’s paired with my Best Chocolate Cake. It is literally the perfect chocolate frosting so it’s naturally so good on chocolate cupcakes or even my Vanilla Cake. But seriously, it is pretty amazing on anything it touches. Like a spoon works just fine, too!
Chocolate Buttercream Frosting
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.
Here’s how I make it.
Ingredients for Chocolate Buttercream Frosting
You’ll need these ingredients to make this frosting.
- butter – softened. I prefer using salted butter.
- unsweetened cocoa powder
- confectioner’s sugar – also called powdered sugar
- milk
- vanilla extract – this homemade version is rich and delicious, but if you can use another quality vanilla if you wish.
- espresso powder – this adds a such a richness to the frosting further enhances the amazing chocolate flavor. It’s easy to make your own and is available in many grocery stores, cooking supply stores or online. This little extra ingredient heightens the deliciousness even more!
How to Make Chocolate Buttercream Frosting
To make this delicious frosting, you’ll need a large mixing bowl or a large bowl for a stand mixer.
- Add cocoa to large bowl or bowl of stand mixer. Whisk through the cocoa well to remove any lumps.
- Then, add softened butter to the bowl with cocoa. Cream together the butter and cocoa powder until well-combined.
- Next, alternately add sugar and milk to the cocoa mixture by adding 1 cup of sugar followed by about a tablespoon of milk. After each addition has been combined, turn mixer onto a HIGH speed for about a minute. Repeat until all sugar and milk have been added. This is important – so please make sure to mix it just as described in these instructions. It makes the frosting into fluffy, delicious perfection!
- Then add your vanilla extract and espresso powder and combine well.
- If your frosting appears too dry, add more milk, only one tablespoon at a time until it reaches the right consistency.
- If it appears too wet and does not hold its form, add more confectioner’s sugar, only one tablespoon at a time until it reaches the right consistency.
- Frost your cake or cupcakes as desired and enjoy!
Thankfully, this chocolate buttercream comes together quickly and makes plenty to frost a three layer cake or three dozen cupcakes beautifully.
Can I Store Extra Frosting?
Yes! If you have leftover buttercream frosting once you’ve frosted your cake, you can refrigerate or freeze it.
To Refrigerate
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.
To 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.
More Favorite Frostings
Strawberry Buttercream Frosting
Whipped Cream – not a frosting, but still a great topping to many desserts.
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
- 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Enjoy!
Robyn xo
You may also want to try my White Chocolate Buttercream Frosting recipe as well.
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!