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.
This post may include affiliate links that earn us a small commission from your purchases at no extra cost to you.
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.
Why you’ll love this Chocolate Buttercream Frosting
- An easy homemade frosting. Made in just 5 mins with 5 ingredients, simple and easy!
- Better than store bought. So easy and delicious, you won’t go back to packaged icing.
- A fluffy buttercream frosting. Light, fluffy and with the perfect level of creamy sweetness.
How to make this Chocolate Buttercream Icing
You can jump to the recipe card for full ingredients & instructions!
- Cream the butter: In a large bowl, use your hand mixer to cream butter until smooth, about one minute. Then add the vanilla extract.
- Add the dry ingredients: Sift in the dry ingredients. Then slowly add the milk.
- Mix: Mix on low for about a minute to achieve a light and airy icing.
How do I stop my Buttercream Frosting from being lumpy?
To ensure a lovely and smooth chocolate buttercream icing, measure then sift your confectioner’s sugar and cocoa powder to prevent lumps and achieve a smooth, grit free icing.
How do I store Buttercream Frosting?
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.
What’s the best cupcakes for this Buttercream Icing?
This icing is especially delicious on yellow and chocolate cakes, it adds a rich and creamy topping to so many baked treats! These pictures are of Devil’s Food Cupcakes.
Can I add this frosting to warm cakes?
Allow your cakes or cupcakes to fully cool down before adding the Chocolate Buttercream Icing. This is because the recipe contains butter which will melt at higher temperatures.
Top Tips
- 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.
Prefer vanilla? Try this easy vanilla frosting recipe instead!
Equipment you’ll need
More Delicious Cake Recipes
Have you tried this Chocolate Buttercream Icing? Feel free to leave a star rating and I’d love to hear from you in the comments below!
Chocolate Buttercream Frosting Recipe
Equipment
- Kitchen Scale (optional)
Ingredients
- 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
Instructions
- In a large bowl, using a hand mixer, cream the butter until smooth, about 1 minute1 cup unsalted butter
- Add the vanilla extract, and beat to incorporate1 teaspoon pure vanilla extract
- Using a fine-mesh sieve, sift in the powdered sugar and cocoa powder, then mix until well combined4 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.
Video
Becky’s Tips
- 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.
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
Flavor was excellent as well as consistency. *CAUTION WHEN SCALING – I used the Servings scroll wheel on this recipe to cut the recipe in half (from 24 to 12) The US measurements were halved whereas the Metric measurements were Not. I used some US and some Metric which threw off my recipe. Just made full batch to correct.
Hi Mike, we input the metric measurements by hand, so unfortunately they do not change with the sliding scale at this time.
I love this recipe! I definitely will be using it again. Is there any way that I can take out the cocoa powder and make it any other flavor? Or would I have to adjust the ingredients
Hi Aiyana, you can take out the cocoa powder but may need to add a bit more powdered sugar to maintain the consistency!
Can’t wait to try it!
Can you use ghee butter?
Hi Kristin, we have not tested this recipe with ghee, but it certainly could work! It may be more prone to weeping at room temperature, though!