Literally the Best Chocolate Buttercream Frosting: fail-proof, extra creamy, silky, and delicious. Ready in just 5 minutes. Perfect for piping and frosting cakes. No special skills needed, even beginner bakers and kids will do amazing with this one as it’s incredibly easy to use thanks to its smooth and creamy texture!
Best Chocolate Buttercream Frosting
Today I’m sharing with you the best chocolate buttercream frosting recipe ever.
It may sound a bit dramatic but look, this recipe never fails and it’s perfect for piping and frosting cakes. It’s creamy, silky, and delicious. It comes together in just 5 minutes and it’s easy to make and use. No special skills needed.
Beginner bakers and even kids can decorate cupcakes with this one because it’s extra creamy and smooth so you won’t struggle at all when it comes to piping (or frosting cakes). Just slap it into a piping bag fitted with your favorite tip and apply some pressure aaand:
⭐️ CHECK OUT my Chocolate Raspberry Cupcakes!
How much frosting does this recipe make?
This recipe makes about 2 and 1/2 cups of frosting which is enough for 12 cupcakes, 24 cookies, a cake roll, or a 6-inch cake.
To frost 24 cupcakes or a classic 9″inch 2-layer cake, double this recipe increasing the beating time (slightly).
To frost a small batch of 6 cupcakes or 12 cookies cut the recipe in half.
What is the difference between chocolate icing and chocolate frosting?
Chocolate icing is made with water and sugar as a base so it’s thin, runny, and glossy once it dries up. It’s perfect for cookie decorating or drizzling desserts. It’s also much sweeter than buttercream!
Chocolate frosting is made with butter and sugar and it’s nice and fluffy. It’s what you use to frost cupcakes and cakes and it’s what we’re making today! 🙂
Ingredients for chocolate buttercream
Check the recipe card down below for the full list of ingredients + instructions!
- Butter. Use unsalted butter and make sure it’s room temperature before starting this recipe. Refer to the “1 Tip For Success” paragraph down below for more details and a few tips on room temperature butter!
- Powdered sugar. You want something light, fluffy, and that will melt and blend into your buttercream with ease which is why you want to use powdered sugar!
- Cocoa powder. Because buttercream is made with tons of powdered sugar (and butter), I recommend using unsweetened cocoa powder, otherwise your buttercream may end up wayyy to sweet! Natural or dutch process, your choice!
- Milk. You may also use heavy cream but I usually stick to whole or skimmed milk, depending on what I have on hand. I’ve also successfully made this buttercream with soy and almond milk so any plant-based milk will work. The point is that you need some sort of liquid to soften up the buttercream and make it extra creamy!
- Vanilla extract. This is optional but I recommend it for some extra flavor.
- Salt. Don’t skip the salt! A small pinch is all you need and it’s that one (not-so) secret ingredient that will keep your buttercream from tasting too sweet!
How to make chocolate buttercream frosting
Check the recipe card down below for the step-by-step instructions!
- Beat the butter until nice and soft and pale in color. You can use a stand-mixer fitted with a whisk attachment or a classic hand-mixer. It can also be done by hand but it’s a bit of a workout, maybe get yo man to do it lol!
- Add the remaining ingredients and beat again.
- Use your buttercream. Transfer it to a piping bag for piping or grab a spatula and frost away!
1 Tip for success
Make sure you’re using room temperature butter for this recipe. Room temperature butter means that the butter is still cold to the touch but your finger will leave a visible indent if you apply gentle pressure to it.
I recommend taking the butter out of the refrigerator and letting it sit at room temperature for at least an hour before starting this recipe.
If you forget to take it out of the refrigerator (totally me), you can place it in a bowl and place the bowl in a baking dish or a large shallow bowl filled with warm water. Let the butter sit in the water bath for 5-10 minutes or until it reaches room temperature.
Do not allow the butter to oversoften or melt or it won’t work! If it’s too soft or melting, please pop it back in the refrigerator and try again when it’s at room temperature!
Can I make buttercream ahead of time?
Yes! Make sure to transfer the buttercream to an air-tight container to keep it from absorbing any odors in your refrigerator, then pop in the refrigerator and chill until you’re ready to use it. If properly stored, you buttercream will keep well for up to a month.
The day you plan on using your buttercream, take it out and allow it to reach room temperature then beat it again until nice and fluffy.
Can I freeze buttercream?
Yes! Transfer the buttercream to an air-tight container and freeze for up to 2-3 months.
The day you plan on using your buttercream, take it out and allow it to reach room temperature then beat it again until fluffy.
HAPPY BAKING!! I hope you’ll love this easy chocolate buttercream frosting recipe as much as I do!
PS: Please leave a comment and/or give this recipe a rating ⭐️ if you make it! Your comments make my day!! You can also tag me on Instagram @itsdamnspicy 🌈💘
More frosting recipes you’ll love:
Best Chocolate Buttercream Frosting
Ingredients
- 1 cup (220 g) unsalted butter room temperature
- 2 and 2/3 cups (345 g) powdered sugar
- 2/4 cups (50 g) unsweetened cocoa powder natural or dutch process
- 1 tbsp (15 ml) any milk or up to 2 tablespoon for a creamier frosting
- 1-2 teaspoon vanilla extract optional, to taste
- 1/4 teaspoon salt
Instructions
- Beat the butter on medium speed until nice and soft and pale in color (about 2 minutes). You can use a stand-mixer fitted with a whisk attachment or a hand-held mixer.
- Add the sugar, cocoa powder, milk, vanilla, and salt and beat again for 30 seconds, then beat for another minute on high speed. The frosting should be smooth and creamy.
- Use your buttercream. Transfer it to a piping bag for piping or grab a spatula and frost away!
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