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Ditch the store-bought chocolate frosting and whip up a batch of this easy and delicious Chocolate Buttercream Icing. With just a handful of ingredients and a few minutes, you can whip up a fluffy crowning for cakes and cupcakes.
5-Star Review
“This was the EASIEST, MOST DELICIOUS, and MOST PERFECTLY SPREADABLE buttercream I have ever made…and I’ve tried what seems like hundreds of variations. *chef’s kiss* THANK YOU! ❤️” -Shawn
Easy Chocolate Buttercream Frosting Recipe
This light and fluffy Chocolate Buttercream Icing the perfect way to top cakes. So easy and so delicious, it’s a chocolate frosting recipe that’ll blow your mind, perfect for piping on your favorite desserts.
If you’ve shied away from making frosting at home, you’ll be pleasantly surprised at how easy it comes together. No special equipment required. This recipe makes a big batch, so I like to prepare it, use what I need, and keep the rest on hand for the next time I do some baking.
Tips for Beginners
- Use room temperature butter. It takes butter 30-60 minutes to soften at room temperature. I’d avoid using the microwave, even if you have a turntable; butter softens unevenly.
- Make classic vanilla buttercream. You can use this same recipe to make vanilla buttercream frosting. Just leave out the cocoa powder.
- Sift the confectioners’ sugar. To ensure a smooth chocolate buttercream icing, don’t skip sifting the confectioners’ sugar and cocoa powder. This will prevent lumps.
- Allow your cakes or cupcakes to fully cool. The recipe contains butter, which will melt and cause the icing to slide off unless the cake or cupcake is completely cool.
Chocolate Buttercream Frosting Recipe
Ingredients
- 1 cup unsalted butter 226g, room temperature (2 sticks)
- 1 tsp pure vanilla extract 4g
- 4 cups powdered sugar (confectioners' sugar) 452g
- ¾ cup unsweetened cocoa powder 63g
- ¼ cup whole milk 57g, room temperature
Video
Instructions
- In a large bowl, using a hand mixer, cream the butter until smooth, about 1 minute.1 cup unsalted butter
- Add the vanilla extract, and beat to incorporate.1 tsp pure vanilla extract
- Using a fine-mesh sieve, sift in the powdered sugar and cocoa powder, then mix until well combined.4 cups powdered sugar (confectioners' sugar), ¾ cup unsweetened cocoa powder
- Slowly add the milk, 1 tbsp at a time, to reach the desired consistency. Mix on low for about 1 minute to achieve a light and airy icing.¼ cup whole milk
- Use a piping bag and tip (Ateco # 828 – Open Star Pastry Tip .63'') or other icing tool to decorate your cooled cakes.
Equipment
- Kitchen Scale (optional)
- Hand Mixer
- Fine Mesh Sieve
- Piping Tip Set
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Make Chocolate Buttercream Icing Step by Step
Cream the butter: Use a hand mixer in a large bowl and cream 1 cup of unsalted butter until smooth.
Add the vanilla: Add 1 tsp vanilla extract, and beat.
Sift the icing sugar and cocoa powder: Using a fine-mesh sieve, sift 4 cups powdered sugar and ¾ cup cocoa powder into the bowl and mix until combined.
Add milk: Slowly add ¼ cup whole milk, 1 tablespoon at a time, to reach the desired consistency. Mix on low for about 1 minute to achieve a light and airy icing.
Decorate: Use a piping bag and tip ( I used Ateco # 828 – Open Star Pastry Tip .63”) or other icing tool to decorate your cooled cakes.
How to Store
This buttercream icing does not have to be stored in a fridge right away. But it should be stored in an airtight container in a cool dry area. It can be stored in the fridge for up to a week and in the freezer for two months.
Serving Suggestions
I love this buttercream icing so much, I can eat it with a spoon! But it tastes absolutely amazing piped onto these brownie cupcakes, and if I’ve got a batch of this buttercream frosting in the fridge, I’ll use it on chocolate cupcakes instead of the chocolate fudge frosting. And, it also tastes pretty good smeared on top of a vanilla sheet cake, instead of the vanilla buttercream.
More Delicious Cakes To Try
- This Cookie Cake is soft, chewy, and a fun way to eat everyone’s favorite cookie.
- Funnel Cake is a nostalgic dessert that features crispy, chewy fried dough topped with powdered sugar.
- Tres Leche Cake is a light, airy sponge cake that soaks up the sweet mixture of three milks.
I actually made this recipe four times since you sent it to me. It is one of the best frostings I have tasted and made. Thank you, so delicious🤗
It was easy to make and delicious!
I made this recipe. It’s really good but it’s just a lot of buttercream I like it. It’s good but ehh
I made this tonight and the frosting is my new favorite. So easy and yummy!! Thank u
I made this frosting today and decorated some cupcakes with it. It taste delicious! I def recommend this recipe!
I had never made buttercream icing until this recipe…it was easy and delicious!!
What is room temperature? Room temperature here is 56-60 and in the kitchen it ia lid 54-58 . So is there a way I can get the butter to a warmer temperature more evenly than the microwave? Should I just put it near the fireplace? What is the temperature I’m attempting to achieve before I mix it
Hi Michael, let it soften on the counter for 30-60 minutes before using it.
Love, love it.
Ruined it myself. Im sure its a good recipe, but my hand mixer is too fast and ruined it from the start. Down the drain it goes!! 😔😔
Just ran and got some chocolate frosting from the store. I’ll try it when I have more skill! 💪
Oh, no! So sorry that happened Melody!
Delicious!!! Very rich and creamy!!!! Easy to make and easy to spread!!