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.
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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!
So creamy and delicious!
Delicious! I don’t like canned frosting, and it’s never enough to cover the cake nicely anyway. This a beautiful, tasty recipe. I used salted butter, but I might add a pinch of salt besides, next time, but that’s just my preference. Will try almond extract next time, in place of vanilla, just for fun.
thank you
This frosting is so light, fluffy and very tasty! Easy to make. My grandson is going to love his cupcakes!! Frosted 27 cupcakes.
What a gorgeous display! So glad you loved this recipe, Sonia! Thanks so much for sharing!
love it
Can you use low-fat milk
Yes, but the frosting won’t be as creamy!
I used 2% milk and it was fine. I did need more just add it gradually. You will be pleasantly surprised at the delicious flavor and textos of the creamery frosting.
Can I use heavy cream instead of whole milk or will that change the consistency too much?
It should work!
Love this icing, it’s so amazing, so light & fluffy. I’m wondering if you have any idea how much cocoa would you add to make it chocolate?
Thanks for stopping by! ¾ cup unsweetened cocoa powder
Hi Becky! Really liked this recipe! We enjoyed the flavour. Wondering what will happen if I leave out cocoa powder out, will I have a white icing? Just wondering.
It will have a vanilla buttercream flavor :)
Always loved this icing recipe. Been using it since I was a kid. Always a favorite.
It’s so good! I’m glad I could bring you a recipe :)
Good frosting not over flavoring taste easy to mix.
I’m so glad you loved it!