How to Make Chocolate Buttercream Frosting (Video)

See for yourself how quickly this rich, fluffy chocolate buttercream frosting comes together using ingredients you likely already have in your pantry!

Ingredients You’ll Need

No need for artificial preservatives or complicated, hard-to-pronounce ingredients. This recipe relies on just six simple ingredients, all readily available:

• Unsalted butter: Softened to room temperature is crucial. It should feel cool to the touch and yield slightly when pressed. Avoid melting it—soft, not oily, is key to achieving a fluffy texture. Using room temperature butter ensures that it creams properly with the sugar, creating a light and airy frosting.
• Unsweetened cocoa powder: Natural or Dutch-process cocoa powder both work beautifully in this recipe. Just be sure to avoid any cocoa mix that contains added sugar, as you want to control the sweetness level yourself. The cocoa powder is what gives the frosting its intense chocolate flavor without the need for melted chocolate.
• Confectioners’ sugar: Also known as powdered sugar or icing sugar. It dissolves effortlessly, resulting in that desirable silky-smooth texture. Using granulated sugar will result in a grainy frosting, so confectioners’ sugar is essential for achieving the right consistency.
• Milk: Whole milk yields the creamiest consistency, but any type of milk will work. Keep in mind that lower-fat and non-dairy options may produce a slightly thinner frosting. If using a thinner milk, you may need to add a bit more confectioners’ sugar to achieve your desired thickness.
• Vanilla extract: Use pure vanilla extract for the most authentic and delicious flavor. Avoid imitation vanilla, which can have a harsh, artificial taste. The vanilla enhances the chocolate flavor and adds a touch of warmth to the frosting.
• Salt: My secret weapon! Just a pinch of salt helps to balance the sweetness and round out all the flavors. Don’t skip the salt, as it plays a crucial role in bringing out the best in the other ingredients.

Refer to the recipe card for complete details on ingredients and quantities.

How to Make Chocolate Buttercream Frosting

I typically make this frosting in my stand mixer, but a hand mixer will also work well! Just be aware that the texture might be slightly less silky, but it will still be perfectly spreadable and delicious.

Kelly’s Note: Some bakers advocate for sifting the cocoa powder and powdered sugar, but I find it unnecessary. By following this recipe, you’ll achieve silky-smooth frosting without any extra steps.

1. Beat the butter. In the bowl of a stand mixer fitted with the paddle attachment, beat the softened butter on medium speed until it becomes smooth and creamy. This usually takes about 1 minute. The butter should be light and fluffy before adding the other ingredients.
2. Add the confectioners’ sugar and cocoa powder. Add the confectioners’ sugar and cocoa powder to the bowl and beat on low speed until just combined. Be careful not to overmix at this stage, as it can cause the frosting to become dry. Mix until the sugar and cocoa powder are fully incorporated into the butter.
3. Incorporate the wet ingredients. With the stand mixer running on low speed, slowly drizzle in the milk and vanilla extract. Add the salt and continue beating until everything is thoroughly combined. Make sure to scrape down the sides of the bowl as needed to ensure that all ingredients are fully incorporated.
4. Whip to perfection. Increase the speed to high and beat the frosting for an additional 2 minutes. The longer you whip the frosting, the more air will be incorporated, resulting in a lighter and smoother texture. By the end, your buttercream should be a lighter color than when you initially started.

Kelly’s Note: The key to achieving a light and smooth buttercream is to whip it well. The more you whip it, the more air gets incorporated, resulting in a lighter and smoother texture. By the end, your buttercream should be a lighter color than when you started.

How Much Frosting Does This Make?

This recipe yields approximately 2 cups of chocolate frosting, which is generally enough to frost 1 ½ – 2 dozen cupcakes or a 9 x 13 inch sheet cake.

If you’re planning to frost a two-layer cake, I highly recommend doubling the recipe. I’d rather you have plenty of frosting than run short. This chocolate buttercream is particularly divine on my chocolate cake recipe—it’s a truly perfect pairing!

Expert Tips

• Use high-quality cocoa powder. The better the quality, the more intense and satisfying the flavor of your frosting will be. Natural cocoa powder offers a brighter, more acidic flavor, while Dutch-processed cocoa is treated with an alkaline solution, resulting in a milder, smoother taste. Experiment with both to determine your preference.
• Easily double the recipe. This recipe is easily doubled or tripled for all my fellow chocoholics. Just adjust the ingredient quantities accordingly.
• Use the beater blade with your stand mixer (rather than the whisk). It will result in a creamier frosting that lightens in color the longer it’s mixed.
• Piping perfection. This chocolate frosting pipes like a dream. I love using it for chocolate cupcakes—and if you’re feeling creative, try my easy trick for piping two-tone swirled frosting. All you need is a piping bag, some plastic wrap, and a little bit of confidence. The result? Bakery-worthy cupcakes with that impressive swirl.
• Runny frosting? If your frosting turns out too runny, gradually add additional powdered sugar, ¼ cup at a time, until it reaches your desired consistency. Be sure to mix well after each addition.
• Frosting too thick? If your frosting is too thick, slowly add more milk, a tablespoon at a time, until you achieve the desired consistency. Mix well after each addition.

Ways to Use This Chocolate Buttercream Frosting

This rich, velvety frosting is the ultimate finishing touch for a wide variety of desserts, including cakes, cupcakes, cookies, and brownies. Here are a few of my personal favorite treats to frost, swirl, or slather with this easy chocolate buttercream:

• Giant Chocolate Chip Cookie Cake
• Muffin Tin Chocolate Chip Cookie Cups
• Cocoa Powder Brownies
• Chocolate Cupcakes
• Vanilla Cake Mix Cupcakes
• The Best Cutout Sugar Cookies
• Vanilla Bean Cupcakes

Storage Tips

Store any leftover chocolate buttercream in an airtight container in the refrigerator for up to 5 days. When you’re ready to use it, allow it to come to room temperature, and then give it a quick mix with a spoon or electric mixer to restore its creamy texture.

Can I freeze chocolate buttercream? The answer is a resounding yes! However, to preserve that silky-smooth consistency, it’s crucial to thaw it properly. Once your frosting is frozen solid (in an airtight container), bring it to room temperature slowly in the refrigerator. Then, re-whip it in a stand mixer to bring back its fluffy texture.

FAQs

Should cake with buttercream frosting be refrigerated?

A decorated cake with buttercream frosting can be safely stored at room temperature for up to 3 days. However, if you live in a hot or humid climate, it’s best to store the cake in the refrigerator to prevent the frosting from melting or becoming too soft.

Can I use heavy whipping cream instead of whole milk?

Absolutely! However, you might need to adjust the quantity slightly since heavy whipping cream is thicker than whole milk. Start with less and add more as needed to achieve the desired consistency.

Can I use salted butter instead of unsalted butter?

Yes, you can use salted butter, but be mindful of the overall saltiness of the frosting. Either reduce the amount of salt you add or omit it entirely if you’re using salted butter.

Can I use non-dairy milk like almond or soy milk?

I haven’t personally tested this substitution, but it should work. However, you may need to adjust the quantity since non-dairy milks tend to be thinner than whole milk. Start with less and add more as needed.

Why is my frosting grainy?

The most common reason for grainy frosting is that the sugar didn’t fully dissolve into the butter. Make sure to take your time creaming the ingredients together, and ensure that the butter is at room temperature.

How can I make my frosting less sweet?

You can balance the sweetness of your frosting by adding more cocoa powder or a pinch of salt. Make these adjustments gradually, tasting as you go.

What’s the difference between chocolate frosting and chocolate buttercream?

Chocolate buttercream is a specific type of chocolate frosting that uses butter as its base. This makes it richer, creamier, and easier to pipe compared to other types of chocolate frosting that might use shortening or other fats.

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