Perfect Chocolate Buttercream Frosting Recipe
This post may contain affiliate links. Please read my disclosure policy.
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
I made a vegan version using margarine and replacing the milk with almond milk and was absolutely delish!!
Thanks Becky,
Looks like you determined a delicious way to make this frosting vegan.
I’ve made a vegan version multiple times using Earth Balance ‘Butter’ sticks in this icing recipe, with great results.
Made it this morning, turned out really good. I had read some of the comments and chose to only use 4 cups of icing sugar We like the hint of bitterness you get from the cocoa
thank you for posting this recipe 🙂
Thanks, Maggie.
Not everyone likes frosting as sweet as some of us Southerners do. Glad you found the ratio that works for you.
Do you think this makes enough frosting for a three layered cake?
If I make it for a cake and it’s the night before does the cake need to be refrigerated then bc it has milk in it? Or can it sit out? Thanks so much.
It depends on the cake you are making. The buttercream frosting does not have to be refrigerated.
This was my first time making frosting from scratch and it was so easy. The frosting is the best chocolate frosting I have ever had.
Thank you so much, Princy! I’m happy you enjoyed it! xo
Can non dairy milk and non dairy butter be used in this recipe?
Hi Sue,
I’ve not tried something in place of real butter in this frosting, especially since this is a buttercream frosting recipe. Thanks!
I live in Queensland Australia, and make buttercream with Nuttelex which is a dairy free spread. It is too hot for buttercream outside in summer, and this doesnt melt
Hi! I would like to make it kid-friendly. So if I don’t use the espresso powder, will that be okay?
It will still be delicious, Zaana! Enjoy! xo
Hi! Do I need to use salted or unsalted butter?! Thanks !
I use salted butter in this recipe, Ale. Hope you enjoy it. Thanks!
Can this frosting be frozen? I have a lot left over — but its too good to throw away!!!
I’m so glad you enjoy it! You sure can refrigerate or freeze it, Brenna! I’m with you – no wasting this frosting! 😉
If you refrigerate it, it’s good in the fridge for about 3 – 5 days. If you want to freeze it, put in a freezer safe, airtight food storage container and freeze for up to 3 months. When ready to use after freezing, remove from freezer and place it in the fridge overnight to thaw. Right before you get ready to frost your cake or cupcakes, allow to come to room temperature and mix it well again to make it fluffy before using.
Hope this helps! Thanks so much
I have loved your chocolate cake recipe for years- and this year it saved my kid’s birthday party!
This will be my first time for the frosting- would you recommend storing the frosted cake in the fridge or room temp overnight?
Hi Kt,
I’m so happy to hear that you enjoy the cake and hope your child had a fabulous birthday! There’s no need to refrigerate the frosted cake – it will be fine for a couple days stored under a cake cover on your counter. So happy you made the frosting – so good! Thanks! xo
Amazing! Even my mom (who is on a strict diet) couldn’t help herself and kept eating the frosting.😁😁😁
Great to hear that you and your mom enjoyed it so much! It is one of my favorite frostings ever! Thanks, Adina! xo
This cake is divine. I put whipped cream in the middle and chocolate buttercream frosting on the outside for my daughters birthday. Can’t recommend enough
Thanks so much Lynn! xo