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,
I’m trying to make the dairy free version of your cake, what can you use instead of butter and milk when making the frosting? Thanks!
Angie, I’m so sorry but I have never made this recipe dairy-free.
Angie, you can use margarine instead of butter and almond milk or lactose free milk to make it dairy free.
Angie, try Earth Balance non-dairy butter and soy, rice, or almond milk.
Hi Robyn,
I use coconut milk instead of regular milk and butter. I let the coco milk harden overnight in the fridge and just use the cream to make the icing. For this recipe, you would have to use a couple of cans, but it’s absolutely delicious!
Good luck!
I Can’t Believe It’s Not Butter makes a vegan butter, but it only comes in a tub. I always use coconut milk for frosting, but I’m sure you can use any milk alternative you have on hand.
coconut oil and almond or coconut milk
Hi,
What type of Butter do you use? Unsalted?
Thanks,
Amera
I use salted butter in this recipe. Thanks, Amera! Enjoy!
Just used it for my sons 13th birthday. It looks incredible ; can’t wait til tonight. Thanks for such a great recipe.
Wonderful, Leticia! I hope your son has a wonderful birthday and that you enjoy the cake! Thanks! xo
Do you need to refrigerate a cake covered with this icing? Thanks
Better than publix
Great cake! Have made both the normal and the vegan version and both are absolutely divine. Thanks so much for the recipe! Five stars from me ??⭐️ ⭐️ ⭐️⭐️⭐️
I’m so thrilled you like the cake! Thanks so much, Inga! xo
Hi Robin. My first time on your site – I was searching for a homemade chocolate buttercream frosting for a scratch yellow butter cake. How important is the powdered espresso?
Hi Colleen,
I like to use it because it enhances the richness of the chocolate, but you can omit it if you wish. It is still delicious! Hope you enjoy it! Thanks!
I am a choclaholic and this recipe satisfies my chocolate cravings. This is the first recipe for chocolate cake, that I’ve found, that calls for coffee. For me that’s the answer to bringing out that chocolate flavor. I don’t know what the boiling water does, but it stays in. I say five stars to the recipe and to you.
I hope you enjoy it, Lois! Yes the espresso powder enhances the delicious richness of the chocolate and the boiling water makes this such a wonderful cake! Thanks so much!
Hi Robyn amazing cake and frosting. I have cooked for years but this is the best chocolate cake we have ever had thanks for sharing your recipes.
Wow, Yvonne – what an honor of a compliment! So thrilled that you enjoy this! I loved hearing from you! Thanks so much! xo
If I use less sugar ’cause 5 cups is equivalent to 11/4 of a Kilo am I right? Will it make a difference in conconstinsty?