This easy chocolate buttercream frosting is silky chocolate perfection! Made with cocoa powder, this not too sweet frosting is perfect for any cake or cupcake!
I love a great chocolate cake. But what’s a great cake without a great frosting? So, today I give you a delicious Chocolate Buttercream Frosting recipe.
This chocolate frosting is pretty fuss-free. The most common chocolate buttercream frostings are a mixture of butter, powdered sugar, and either cocoa powder or melted chocolate.
To make this frosting as easy as possible, it uses cocoa powder rather than melted chocolate. If you haven’t tried making homemade frosting, I think you’ll be pleasantly surprised at just how easy it is.
And, most importantly, it tastes great!
How Do You Make Chocolate Frosting?
Begin by beating the butter in a large mixing bowl on medium until the butter is pale, about 3-4 minutes. This helps the butter to be nice and soft without getting melty (picture on left).
Then, add the powdered sugar, cocoa powder, vanilla, and milk or cream. Beat on low until the cocoa powder and sugar are incorporated (otherwise they can fly out of your mixing bowl if you start beating it on a higher speed).
Finally, adjust the consistency of your frosting by adding additional powdered sugar to make the frosting thicker or more milk/cream to make the frosting thinner (picture on right).
Tips For Making Perfect Chocolate Buttercream Frosting
- First, be sure to have your butter at the right temperature. Room temperature means the butter should be about 72 F. The butter should give a little when pressed but should hold its shape overall. The butter shouldn’t be soft and melty.
- Second, beat the butter before adding in the powdered sugar.
- Third, if your powdered sugar and/or cocoa powder are lumpy, sift them before adding them into the butter. It will help them incorporate more easily into the butter.
- Fourth, using heavy cream will give you a slightly lighter, fluffier frosting. However, milk or half-and-half will also work.
How Long Does Chocolate Buttercream Last?
This frosting will keep for up to 4 days. I recommend storing the frosting, covered, in the fridge.
Do I Need to Refrigerate This Frosting?
I recommend chilling this frosting. I’ve read articles that say that it can be left out at room temp for a day or so, but I feel safer storing it in the fridge.
More Frosting Recipes!
Want to try the vanilla version of this frosting? Check it out here!
Cakes That Pair Well With This Frosting
If you’ve tried this chocolate buttercream frosting recipe, don’t forget to rate the recipe and leave me a comment below. I love to hear from people who’ve made my recipes!
You can SUBSCRIBE to receive my latest recipe newsletters or FOLLOW ME on FACEBOOK, INSTAGRAM and PINTEREST for even more delicious food.
Chocolate Buttercream Frosting
Ingredients
- 1 cup salted butter1 (at room temperature)
- 3 ½-4 cups powdered sugar2
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon vanilla extract
- 2-3 tablespoons whole milk, half-and-half, or cream3
Instructions
- With an electric mixer (either hand or stand), beat butter until pale, about 3-4 minutes on medium.
- Scrape down the bowl.
- Add 3½ cups powdered sugar, cocoa powder, vanilla, and 2 tablespoons of milk.
- Mix on low until powdered sugar and cocoa powder are incorporated.
- If the frosting is too dry, add another tablespoon of milk. If the frosting is too wet, add powdered sugar 2 tablespoons at a time until it reaches a spreadable consistency.
Video
Notes
- You can use unsalted butter along with a couple pinches of salt. Also, be sure to have your butter at the right temperature. Room temperature means the butter should be about 72 F. The butter should give a little when pressed but should hold its shape overall. The butter shouldn't be soft and melty.
- Third, if your powdered sugar and/or cocoa powder are lumpy, sift them before adding them into the butter. It will help them incorporate more easily into the butter.
- Using heavy cream will give you a slightly lighter, fluffier frosting. However, milk or half-and-half will also work.
- The difference in the color of the frostings pictured is the result of using different brands of cocoa powder.
- Nutrition facts have been estimated.
Nutrition Information
Recipe originally published 9/23/13. Last updated 6/30/19.
Pat says
DELICIOUS. I made 1 1/2 times the recipe to fill and generously frost 2 two. 9 “ layers. Tweaked by usin half salted and half unsalted butter.
Kate says
Thank you! I’m so glad that you liked it! =)
Barbara says
What size tip did you use to frost?
Kate says
I used a 1M tip for the top picture.
Selena says
What brand of cocoa powder should I use if I want the icing to be a darker brown? I’m wanting to make “football” cupcakes today!
Kate says
Hershey’s special dark cocoa should work well.
Rebecca says
Hands down the best chocolate buttercream frosting I’ve ever made and eaten!! The recipe was so simple and easy to follow, the texture and the flavour of the butter cream was great and it wasn’t too overbearingly sweet. Well done Kate for making such a great recipe, I will definitely be using this recipe again!!
Kate says
Thank you so much! I’m so glad that you liked the frosting! Thanks for commenting!
Val Elmergreen says
Does this make enough to fill and frost a 2 layer (8” pans)
cake?
Kate says
For a 2 layer cake, I make a batch and a half (1.5x) so that I can have plenty.
Saskia Moekiran says
Love it
Kate says
Thank you!
Edith Medley says
SO simple and tastes exquisite!! Also easy to double as well as “halve”!!! Our new family favorite! Thank you!
Kate says
Thank you so much! I’m so glad that you liked the frosting. =) Thanks for commenting!
Joanna Smith says
Perfect! The best chocolate buttercream icing! I used heavy whipping cream instead of milk! LOVED IT! Pipes beautifully!
Kate says
Thank you! So glad you like the frosting! I like using whipping cream, too; it makes the frosting extra light and fluffy. =) Thanks for commenting!
Sherry says
Does this need be refrigerated after icing the cake.
Kate says
I refrigerate it because I feel safer chilling it, but I’ve read varying articles about the need to chill butter, and I’m not completely sure whether it absolutely has to be refrigerated or not.
Laura Merchant says
Tried the chocolate for the big guys b-day brownies. First he was impressed that I made from scratch-and then he tasted….. quite happy based on the ummmm-ummmmm. Thank you very much. I will tell you that I did add a pinch of salt-it was a tip my mom gave me years ago. I don’t know why, but it does make a difference and just adds to the taste. Thank again.
Kate says
I’m so glad that it was a hit! Yes! That little bit of salt adds balance. =) Thanks for commenting!
Ana says
Hi. Looks delicious. If I use melted chocolat, how should I proceed?
Kate says
Thanks! Without testing it, I’m not sure what changes you will need to make if you use melted chocolate.