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
We celebrated my daughter’s 16th birthday today. We had a very simple celebration at home with chocolate cake from a mix, frosted with your chocolate buttercream. My daughter and the rest of my family LOVED the frosting. Thanks for making her birthday a little more special with this amazing recipe 🙂
Thank you so much, Lisa. I hope your daughter has a very happy 16th birthday! xo
I did exactly as the recipe read and it worked out to the tbls. When I made the Tested till perfect Ultimate Chocolate Cake.
Thanks, Maggie.
Thanks Colleen!
Can’t wait to try !Can this be used to pipe with??
Yes, you can pipe this frosting. Enjoy!
Best ever! Smooth rich and so creamy. My husband said it was true old school fancy.
Thank you, Colleen. When the husband loves a recipe, then that is a true compliment. xo
I left a review but will now leave a comment. Thank you so much for sharing this lovely recipe. It was quick and easy to make with excellent results. The frosting was deep, dark, and delicious just the way I like it. Best frosting ever.
This is the best frosting that I have ever made. We loved this deep, dark and rich chocolate treat. It made my simple homemade yellow cake into a star. Thanks so much for sharing. (BK)
Thank you so much, Geraldine. I’m so happy you loved the frosting. xo
Wonderful recipe. This is the best chocolate frosting that I have ever made. It was rich, thick, creamy, deep, dark and chocolatey. Thanks so much for sharing this treat. I’ll be making this often. (BK)
Thanks, Geraldine. I’m so glad you loved it.
This is a crazy question, I know, but after the cake is made and frosted does it have to be stored in the refrigerator? I really don’t like the texture after it’s chilled. Does the butter spoil. Left at room temperature?
I never store my cake in the refrigerator, Ann. I place it under a covered cake dome and leave it on my counter for up to 3 – 4 days. I use salted butter in the recipe which keeps longer at room temperature than unsalted. Hope this helps.
Thank you!!!
Wonderful so delicious, I leave out the espresso powder though as I put extra in the cake and am not into the taste of it in the icing. I sometimes add orange extract or peppermint extract to change things up any way is amazing ^_^
I haven’t tried the frosting with those flavorings, Charlie, but sound good. Thanks.
Hi, Can I use food processor to whisk buttercream?
You can use the food processor, Neha. I would process the butter until smooth, add the confectioner’s sugar and cocoa powder and process, then process the milk, vanilla and espresso powder. Hope you enjoy!