Chocolate Buttercream Frosting Recipe
Course: Dessert
Cuisine: American
Prep Time: 5 minutes minutes
Total Time: 5 minutes minutes
Servings: 24
Calories: 154 kcal
Ditch the store bought chocolate frosting and whip up a batch of this easy and delicious Chocolate Buttercream Icing! Perfect for a fluffy crowning on cakes and cupcakes.
Print Recipe
1 cup unsalted butter 226 grams, room temperature (2 sticks) 1 teaspoon pure vanilla extract 4 grams 4 cups powdered sugar 452 grams ¾ cup unsweetened cocoa powder 63 grams ¼ cup whole milk 57 grams, room temperature
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 teaspoon 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, ¾ cup unsweetened cocoa powder
Slowly add the milk, 1 tablespoon at a time, to reach desired consistency.
¼ cup whole milk
Mix on low for about 1 minute to achieve a light and airy icing
Use a piping bag and tip (Ateco # 828 - Open Star Pastry Tip .63'' ) or other icing tool to decorate your cooled cakes.
This recipe yields 3 cups (48 tablespoons) of frosting. A serving is 2 tablespoons.
It takes butter 30-60 minutes to soften at room temperature.
I'd avoid using the microwave to melt the butter. Even if you have a turntable, butter softens unevenly.
Leave out the cocoa powder for a perfect classic vanilla buttercream icing.
Confectioner’s sugar is another term for powdered sugar.
Storage: Store chocolate buttercream frosting in an airtight container in the refrigerator for up to 1 week or in the freezer for up to 3 months.
Serving: 2 tablespoons | Calories: 154 kcal | Carbohydrates: 22 g | Protein: 1 g | Fat: 8 g | Saturated Fat: 5 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 2 g | Trans Fat: 1 g | Cholesterol: 21 mg | Sodium: 3 mg | Potassium: 48 mg | Fiber: 1 g | Sugar: 20 g | Vitamin A: 240 IU | Calcium: 9 mg | Iron: 1 mg