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
I’ve made this frosting once before and it was so yummy! I’m wondering if I can make that same frosting but in pink for my daughter’s birthday. Instead of the cocoa can I just put food coloring? would that work too? Please help me! Thank you =)
Erika, you can add pink food coloring to my Classic Vanilla Buttercream Frosting for the cake. Hope your daughter has a very happy birthday!
WOW! I was a professional cake decorator before retiring so when I say WOW I mean it! So creamy and delicious, spreads easily. No need to double this recipe to frost a 9 inch cake, this recipe can handle it. I used Callebaut cocoa. (I think it’s the best cocoa around and it just shined in this recipe.) I didn’t have any espresso powder so I made it without. Thanks for sharing.
Your comment means so much to me, Lynn. Thank you. You really need to try it with espresso powder sometime.
how long can the frosting be stored, that is if it remains?
You can refrigerate or freeze this frosting. If you refrigerate it, it’s good in the fridge for about 3 – 5 days. Just make sure you store it in an airtight container. 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, allow the frosting to come to room temperature and mix it well again to make it fluffy before using.
Hope this helps! Thanks so much, Irene.
This is the very best! My favorite and my loved ones, too…
Thanks so much, Rosa!
What brand of Cocoa powder do you use?
I use Hershey’s natural unsweetened cocoa powder, Jennifer.
It’s been years since I made chocolate cake or frosting. No one ever wanted anything but yellow cake. Well the kids are all grown and along came my chocolate loving 5 year old grandson. I looked for a frosting recipe and came across yours. It’s so hard to find a recipe on line because so many don’t review as written however a lot did on your recipe. I followed it exactly as written and it’s the best I’ve had in my life (I’m 63). My grandson will love it! Thank you for sharing
I hope your grandson loves this as much as you do, Judy. You also might try my Best Chocolate Cake (Ever) if he is a chocolate lover. Thank you so much!
This is the best chocolate icing I have ever made! It did a 2 layer round cake with plenty left over and spread beautifully. So delicious!
Thanks so much, Kate. I’m so happy this frosting worked out so well for you.
What is the amount of butter to use? I don’t measure in sticks. I don’t know how much that is. Please help 🙂 thanks Dean
Hi Dean,
I’m sorry you didn’t see the amount. It is the first ingredient in the recipe, 1 1/2 cups butter, 3 sticks, softened. Hope you enjoy the frosting!
Our family just loves this recipe! My daughter was 12 at the time and looking to make the best cake ever, she came upon this recipe and our family has been making it ever since. We just love it
I’m so glad you love this chocolate cake recipe! It is definitely our favorite go-to as well! I love that it has become your family tradition as well! xo
If I brew a shot of espresso how much should I put in (flavor wise)?
Hi Ian,
I’m sorry but I have only made this frosting using the espresso powder so I’m not sure how much brewed espresso to use.