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 - ยฉaddapinch.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 powderโ€”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.
  • Milkโ€”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 extractโ€”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 - ยฉaddapinch.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

More Favorite Frosting Recipes

Vanilla Buttercream Frosting

Cream Cheese Frosting

Strawberry Buttercream Frosting

Heritage 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

  • 1ยฝ cups (339 g) butter, softened
  • 1 cup (84 g) unsweetened cocoa powder
  • 5 cups (567.5 g) confectionerโ€™s sugar
  • ยฝ cup (113.5 g) milk, whole, half and half, or heavy cream preferred
  • 2 teaspoons (9 g) vanilla extract
  • ยฝ 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 confectionerโ€™s sugar, a tablespoon at a time until it reaches the right consistency.

Notes

Storage Tips:ย 
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.

4.97 from 774 votes (146 ratings without comment)

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Recipe Review




2,821 Comments

  1. Ina says:

    5 stars
    Hi there,ย 

    This recipe sounds delicious! I was just curious if the 5 cups of confectioners sugar makes the frosting too sweet? Would reducing the sugar change the consistency of the frosting!ย 

    1. Robyn Stone says:

      Hi Ina,
      I personally think the frosting is delicious – and changing the amount used will change the consistency of the frosting. I hope you enjoy it! xo

  2. Katy says:

    Can you make this icing using almond milk? Thanks!

  3. Monica says:

    5 stars
    The frosting is amazing! Best I have ever had!

  4. Katie says:

    Hi! Do you think there will be enough frosting if a halve this recipe for the 2-layer 9-inch chocolate cake? It seems like the full recipe makes a whole lot. Thanks!

    1. Madison poucheman says:

      Katie,I was wondering the same thing.robyn stone ,hope you reply!

    2. Robyn Stone says:

      I’ve not tried making the frosting with almond milk. I can’t speak to the results. Hope you enjoy it! Thanks!

    3. Amy says:

      Did you try it?? I’m wondering this right now!

  5. Sam says:

    5 stars
    Perfect recipe – Thank You very much xx
    Just wanted to ask ย how to store it if I bake it over nigh??

  6. MK says:

    Could you tell me if this cake is good to put fondant over it? I really want to make this cake for a family party and just wanted to know if the cake will hold up to having fondant covering it? I’m making the cake to look like a hockey puck since my uncle is a huge hockey fan. Thanks for any feedback you can provide me. It looks absolutely delicious!

    1. Robyn Stone says:

      Hi MK,
      I’ve not covered it in fondant so I can’t personally say, but there may be others who have left comments who’ve used fondant. It is a really moist cake and so delicious! I hope you enjoy it! Thanks! xo

    2. Sneshka says:

      5 stars
      This cake is perfect for covering in fondant and I have made it (with personal tweaks) my go to recipe for wedding, birthday and other celebration cakes. Do a good crumb coat first and then carry on depending on how you wish to finish the cake. I always use dowels if I stack tiers. Hope this helps.

  7. Munirah O.A says:

    5 stars
    โญโญโญโญโญPerfect recipe ….thank you very much

    1. Robyn Stone says:

      Thanks so much!

  8. Dolores says:

    5 stars
    I tried out your recipe together with the perfect chocolate cake and I loved it – so did everyone else! Thank you very much for sharing! I will be baking it again and again <3

    1. Robyn Stone says:

      Thanks so much Dolores! xo

  9. Fiona Lewis says:

    5 stars
    Made this cake with Valhrona cocoa powder for an 80th birthday. I used the coconut oil and butter milk. The cake was so moist and deicious. Everyone raved about. This is a keeper.

    1. Robyn Stone says:

      So glad to hear it was a hit, Fiona! Thanks! xo

  10. Gina Orange says:

    I am serving this tomorrow with your Best Chocolate cake recipe, wondering if i should frost today? Will the icing stay fresh in a sealed cake container? Or best to whip up tomorrow before the party?

    1. Cristina says:

      Wondering this too!

    2. Robyn Stone says:

      You can go ahead and frost the cake if you wish the day before serving. Just make sure to keep covered under a cake dome and serve within a day or two. Enjoy!!! Thanks!