The Best Chocolate Buttercream Frosting
Smooth, creamy, and delicious! This is the Best Chocolate Buttercream Frosting you’ve ever tasted and is so easy to make. Great on cakes, cupcakes, and brownies!
Our Best Chocolate Buttercream Frosting recipe comes from years of trying to make the perfect yellow cake with chocolate frosting, or as we call it … The Laurie Birthday Cake Special. Rich, creamy, and chock full of chocolate flavor, this homemade chocolate buttercream is definitely the best we have ever tasted and we think you’ll agree. In fact, we predict after making this version of the classic, you’ll never use store-bought Chocolate Frosting again.
Step by Step Instructions
Step 1: Add the butter and the vanilla extract to a mixing bowl. The butter should be “slightly softened” which means it is still cold but has warmed up enough so you can press your thumb down into the stick of butter. If the butter is too cold it will bounce around against the paddles of the mixer and won’t mix with the vanilla. If it is too soft, the butter will start melting during the creaming process and the consistency of your chocolate icing won’t be correct.
Step 2: Mix the butter and the vanilla together on medium speed until thoroughly combined (about 2 minutes.) You want to give the butter and vanilla and chance to meld together. Use a spatula to scrape the butter and vanilla mixture down from the sides of the bowl before moving on to the next step.
Step 3: In a separate bowl, use a food scale to measure 1 Pound of Powdered Sugar. If you don’t have a food scale, measure 4 cups instead. We normally do not sift the powdered sugar and instead rely on the mixer to do that work for us.
Step 4: Add the Cocoa Powder to the bowl with the Powdered Sugar.
Step 5: Use a fork to whisk the Cocoa Powder and Powdered Sugar. We highly recommend that you do not skip this step because you need to fully incorporate the dry ingredients to maximize the chocolate flavor in your frosting and avoid pockets of pure cocoa powder in the frosting.
Step 6: Pour the Cocoa Powder/Powdered Sugar mixture into the mixing bowl with the butter/vanilla mixture.
Step 7: Two Sisters Tip – cover the mixer with a towel during this part of the mixing process to keep the powdered sugar from flying out of the mixer.
Step 8: Start your mixer (or electric beater) on the lowest setting and keep it on low until the butter and sugar are incorporated (about 30 seconds). Stop the mixer and scrape down the sides of the bowl and then increase the speed to medium-high and mix for another 30-45 seconds so the frosting gets light and fluffy.
Steps 9-10: This is the fun part of the recipe where you get to taste your frosting. You are trying to determine if the consistency is correct or if it needs more milk or maybe a little more vanilla extract. If it tastes great, test the consistency. Too thick? Add some milk and mix again to check to see if it is now the right consistency. The amount of milk to use depends on the state of your frosting and sometimes the time of year (if it is a hot humid day, you might not need to add any milk.) A good rule of thumb is to add the milk a teaspoon at a time. You can check out our FAQ section below to see some other advice on making the perfect batch of frosting.
How to Serve
Step 11: How much frosting will you need? That always depends on how thick or thin you apply the frosting or how much decorating you do but here are a couple of guidelines. Our recipe should make enough Best Chocolate Buttercream Frosting to cover a 9″ x 13″ sheet cake or a two-layer 8″ cake. If you are making cupcakes, you should be able to frost 24 cupcakes if you apply the frosting with a knife. If you swirl on the frosting with a pastry bag as we have done here, you should be able to frost 15-18 cupcakes depending on the size of the swirl.
Expert Tips and FAQ’s
We think the classic Hershey’s Unsweetened Cocoa Powder creates the perfect chocolate frosting flavor that everyone loves. But you can use your favorite brand. A Dutch Processed Cocoa Powder has a more intense flavor, we use that in our The Best Dark Chocolate Frosting recipe.
Yes. You can replace the liquid for brewed coffee if you want to really enhance the chocolate flavor. You won’t taste the coffee flavor in the final frosting but it will definitely intensify the chocolate flavor. You can also use Half n’ Half or Whipping Cream or even almond milk instead of the milk.
No, the frosting does not need to be refrigerated. For example, brownies frosted with this Chocolate Buttercream would be fine left out on the counter for 2-3 days if the pan was tightly covered with aluminum foil. That said, we usually refrigerate our frosted desserts to keep the baked good from going stale even if the frosting would be fine. We think frosting tastes best at room temperature so we will then remove the item from the refrigerator a couple of hours before we will serve them.
Frosting stored in an air-tight container in the refrigerator should be good for up to a week. If you carefully wrap the frosting in order to avoid freezer burn, the frosting should be fine in the freezer for 3-4 months.
Temperature plays a big part in the consistency of frosting. A thin frosting could mean that the butter has gotten overworked and is too melted. The first thing to do is refrigerate the frosting for an hour and then check to see if the frosting has set back up again. If not, the next step is to add more powdered sugar or cornstarch. Start with either 1/2 cup of Powdered Sugar or 1 tablespoon of Cornstarch. Mix again and see if the consistency is better.
Add another teaspoon of milk and mix again. Continue to add the milk, a teaspoon at a time, until the frosting is the consistency that you like it.
Other Classic Frosting Recipes You Will Love
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The Best Chocolate Buttercream Frosting
Smooth, creamy, and delicious! This is the Best Chocolate Buttercream Frosting we have ever tasted and is so easy to make. Great on cakes, cupcakes, and brownies!
Ingredients
- 1 cup Butter, slightly softened (we use Salted, Sweet Cream Butter)
- 2 teaspoons Vanilla Extract
- 1 pound Powdered Sugar (or 4 cups)
- ¾ cup Unsweetened Cocoa Powder
- 1-2 tablespoons of milk
Instructions
- Add the butter and the vanilla extract to a mixing bowl. The butter should be “slightly softened” which means it is still cold but has warmed up enough so you can press your thumb down into the stick of butter.
- Mix the butter and the vanilla together on medium speed until thoroughly combined (about 2 minutes.) Use a spatula to scrape the butter and vanilla mixture down from the sides of the bowl before moving on to the next step.
- In a separate bowl, use a food scale to measure 1 Pound of Powdered Sugar. If you don’t have a food scale, measure 4 cups instead.
- Add the Cocoa Powder to the bowl with the Powdered Sugar.
- Use a fork to whisk the Cocoa Powder and Powdered Sugar.
- Pour the Cocoa Powder/Powdered Sugar mixture into the mixing bowl with the butter/vanilla mixture.
- Start your mixer (or electric beater) on the lowest setting and keep it on low until the butter and sugar are incorporated (about 30 seconds).
- Stop the mixer and scrape down the sides of the bowl and then increase the speed to medium-high and mix for another 30-45 seconds so the frosting gets light and fluffy.
- Taste your frosting to determine if the consistency is correct or if it needs more milk or maybe a little more vanilla extract. If it tastes great, test the consistency. Too thick? Add milk a teaspoon at a time and mix again to check to see if it is now the right consistency.
Notes
How much frosting will you need?
That always depends on how thick or thin you apply the frosting or how much decorating you do but here are a couple of guidelines. Our recipe should make enough Best Chocolate Buttercream Frosting to cover a 9" x 13" sheet cake or a two-layer 8" cake. If you are making cupcakes, you should be able to frost 24 cupcakes if you apply the frosting with a knife. If you swirl on the frosting with a pastry bag as we have done here, you should be able to frost 15-18 cupcakes depending on the size of the swirl.
Did you Make this Recipe? Leave a review below, then snap a picture and tag @twosisterscrafting on Instagram so we can see it!
If you are looking for more tips and tricks for making that perfect batch of homemade frosting we have a few other posts you might want to check out:
the froasting was the best i ever made easy to make
You ladies are the “BEST”. I LOVE all your frosting recipes. You are both so talented and helpful…..everything is so easy to make when following your directions. Keep up the fantastic work and please keep bringing us all those delicious recipes.
The most delicious chocolate icing I have ever had- it literally seems to melt in your mouth. I did add a tad more tablespoons to get the texture I like- it literally was amazing!
Great butter cream!
Made this and my 8 year old son said, “yeah, mommy, you finally made a good frosting!”
My daughter requested cupcakes with chocolate buttercream for her 21st birthday. I used this recipe today and O.M.G, it is amazing!!! So light and fluffy, and it tastes amazing. I did have to add just a tad more milk and I beat it longer, however, this will be my go to recipe.
Very rich icing
First time commenting. Wow. Soooo good! Soo easy. I love your recipes. We separated the final batch into halves. The first half as is and the second half we added (spicy cocoa- contains
chilies and cinnamon) With a bit more milk and had a delightful Mexican chocolate frosting. Thank you for all the effort you put into your site. I’ve been using it for a couple of years now!
This recipe made a heap of icing and it was a beautiful consistency. It’s the best buttercream recipe I’ve ever used and most importantly, it tasted awesome.
FABULOUS, DECADENT, WONDERFUL, MOUTHWATERING
I’ve been using raw cacao powder instead of cocoa powder for the nutritional benefits, so that was my only substitution… Results were heavenly!
With a tiny bit, I experimented by sprinkling chili powder on top, and I swear, when I took a bite, music played and fireworks burst!
This recipe is going into my “KEEP FOREVER AND EVER (and ALWAYS make sure to have the ingredients on hand)” file. ;D
THANK YOU!!!
Since my cocoa seems to get clumpy, and I wanted to weigh it instead of measuring it to 3/4 cups, what is the weight for 3/4 cup, 6 oz? Thanks
Hi Tina, it would be 2 oz.
Omg this frosting is sooooo good , I made it today and I’m going to put it on buttercream cake tomorrow for my sons bday party . He said this was the best frosting he’s ever tasted .
Very good! I will use this again. I whipped it for a long time (about 7 minutes) an it was very light an fluffy.
I am wondering if this buttercream chocolate frosting recipe is enough to frost a 9×13 cake generously?
Thank you
Hi Mari, I think you would have plenty to frost a 9×13 cake.
I love this recipe!! I did have to add 5 TBSP of milk total to get it to the consistency I needed it to be. I was able to frost 24 cupcakes with the recipe AND still had some left over. Thinking about using it for german choc cake/cupcakes. ❤❤❤❤
Hello! I’m so excited to use this frosting on some cupcakes. I’m always confused about refrigeration. should the cupcakes or cake be refrigerated after the icing is put on or is it okay to leave out room temperature?
We always think cake and frosting tastes best at room temperature. So if you are serving the cupcakes that day, it is fine to leave them out. If you are serving them the next day, you should refrigerate them and take them out an hour or so before serving.
This is my favorite buttercream recipe. Works wonders on cupcakes, cakes, or straight off of the spoon. I’ve been using it for about two years now. It is my secret weapon. Thanks so much for putting out into the world!!
You’re so welcome. We are really glad you enjoyed it!
This frosting is so delicious! I added 2 spoonfuls of sour cream which was fabulous.
I even omitted the cocoa and made vanilla frosting!
I’m making a 10 in double barrel cake would this chocolate buttercream work for tall cake. ?
Yes, I think it would work great.
I first used this on a Yule log bachelor’s cake for a rehearsal dinner in December 2017. The thick consistency made it easy to give the “log” a nice bark-like texture. It was a huge hit with the bride and groom, as well as the guests. The cake I used it on was Trisha Yearwood’s Chocolate Pound Cake, which is delicious unfrosted, but even yummier with this icing! I continue to use it on this pound cake for family gatherings and church meals. Tonight one of the frosted cakes brought $45 at an auction for a mission trip. Thank you so much for this recipe!!!
I made your frosting yesterday and used it with a rainbow cake. The consistency was great for decorating and it tasted wonderful, a nice rich chocolate. I absolutely loved it. Can’t wait to try out some more of your recipes
Amazing! I have been using only your recipes for buttercream for over a year now (wish I had it many years ago!), absolutely LOVE them. So delicious, so easy! I sometimes make small tweaks (added fresh pomegranate juice because I didn’t have enough raspberries). I’ve also added caramel or fluff in. Always perfect and receives many compliments! Thank you sharing your recipes!!
This is the bomb diggity !!! I have it memorized- thanks for such a simple and perfectly proportioned recipe
I use this recipe every time and my fiance loves it. I’ve tried like 20 different buttercream recipes but this one is my go to. On a scale of 1-10 it’s a 20….thanks for the recipe!!
Oh YUM of YUMS ! You are absolutely correct. This is the BEST frosting I’ve ever tasted. The only thing I did differently ,which I do when making anything with chocolate, is added 1 tsp of espresso powder.
This will be my go to frosting . Thank you.
So good with espresso however…Word to the wise…if making for your 3 year old triplets bday omit the espresso lol! I didn’t ever think they would sleep again
I just made this bc I ran out of (store bought) chocolate frosting. I added a half cup of cream cheese and 2 teaspoons of cinnamon, it came out amazing! I love butter so that just makes this even better 🙂 Thank you for sharing!
Very easy and delicious. I had to add a bit more milk to spread but its great and easy to work with.
How long will icing last? Would like to make ahead and store. Is it best to leave at room temp or refigerate?
In the refrigerator, it will last up to a week. In the freezer it will last for a month. I wouldn’t leave it at room temperature for more than a day.
It is wonderful. Reminds me of my father’s. My father was a Chef n a Baker. I believe he loved baking best. Thank you for the great recipe n reminding my of my father. God bless
Made this and I love it we made a birthday cake it spread easy. Dedinetly use rhis recipe again.
Lovely recipe. I ended up tweaking this a little: added two additional tsp of vanilla, 1/4 tsp of cinnamon, and three tsp of Kahlua. Also, I only had the Special dark cocoa powder, which I think is sweetened. We enjoyed very much!
What do we do when it’s done,do we put it in the fridge or leave it out
If you are serving it the same day, you can leave it out. Otherwise, I would refrigerate it.
If I want to make a mocha buttercream, would you substitute the same amount of coffee for the milk? And can I leave out the vanilla? What order of combining ingredients would you suggest?
Hi Luisa, here is a link to our mocha buttercream . https://www.twosisterscrafting.com/the-best-mocha-buttercream-frosting/
This stuff is “the bomb”! I don’t usually care much for frosting, but this stuff is addictive! I have a great chocolate cake recipe and this frosting just makes it that much better. Made it for Thanksgiving and my nephew’s wife said it was seriously the best chocolate cake she ever had!
This was delicious! Though, I made this on a cold December evening and used about 6 Tblsp. Of milk to get a spreadable consistency for my 3 layer cake.
I made this frosting and it was delish!!
i tried this frosting with buttermilk and ooolala, it turns out delishh!!! and it is so easy, too!! thanks a bunch, nancy and laurie!
Those sticks of butter look like half sticks, not the full sticks. Are you sure it’s two full sticks? Thanks!
Hi Dora, the recipe calls for 1 cup of butter.
OMG, this is the very best frosting ever!!! It is delicious, so chocolatey and soooo easy to make!!! I had just enough to generously frost 24 cupcakes with a pastry bag and tip… this is my chocolate frosting forever!!!
I made dark chocolate cupcakes and used special dark cocoa powder for the frosting then added raspberries for a little extra flavor. I ended up having to use more butter, sugar and cocoa powder because the raspberries thinned it out too muchand I’m piping it on. So now I have a huge batch of delicious dark chocolate raspberry frosting. Gonna have to make more cupcakes!
Very glad I tried this recipe. Awesome frosting. Thank you for sharing.
Love this frosting! I used a little more milk, adding one tablespoon at a time, about 2&1/2 more, till I have a spreadable consistency. I had enough to frost & decorate a 9″ 2 layer cake. The cake was for a friend so not sure how the finished product taste….but the frosting was awesome on my fingers!
I just made this frosting except I used special dark cocoa and I was using it to spread on a birthday cake so I had to use 4 tbsp of milk because it was way too thick to spread. With that said, it was the best I’ve ever ate!! Thank you.
Very good starter recipe to play with! In place of the vanilla, I used Torani salted caramel flavoring syrup. I figured since it was chocolatey goodness I was not going to add vanilla. Well holy smokes… This on top of my wicked white cake was sheer heaven. I loved the consistency this frosting, and I’ve always made mine as well. Thanks for the post.
Delicious and super creamy! Just added a bit more milk until I got the consistency I wanted!
Can i store this frosting et room temperature?? I need to store it at room temperature for 5-6 hrsm
Yes, it’s fine to store at room temperature overnight.
Wow! Best chocolate frosting ever! Had to make this for a birthday party for my little sister. She just turned 6 today.
Turned out delicous too!
This frosting, to me, taste just like chocolate fudge. The only problem I had with it is spreading it. I actually added extra milk to thin the consistency, but my cake still tore up trying to spread it. I recommend piping it on, which is what I will do next time. Believe me my cake will not go to waste and I will be making this recipe again.
Hi Kim! We are so glad you liked the frosting!
I am so glad I found this recipe for chocolate butter cream frosting. I have a really great chocolate cake recipe, but with your recipe my chocolate cake is amazing. My husband always asked for cheese cake for his birthday, but not this year. All he wanted was my chocolate cake.
Yay!!!!
Just made this and you are right! It is so rich and creamy. No store bought for me!
I’ve never made my own frosting … this recipe makes me wanna smack myself for using store bought frosting. Omg it was soooo easy to make and the most delicious frosting ever! Thank you so much for posting this.
You’re welcome!!!
This is the BEST chocolate buttercream frosting! Thank You!
You are welcome!
Also, if I wanted to make a strawberry flavored buttercream, how would I do that?
Yes! Here is our recipe: https://www.twosisterscrafting.com/strawberry-buttercream-frosting/
How many cupcakes will one batch of frosting make?
Hi – You should be able to frost 24 cupcakes if you apply the frosting with a knife. If you swirl on the frosting with a pastry bag like we have done here, you should be able to frost 15-18 cupcakes depending on the size of the swirl.
Wonderful! I added a little extra milk to make it easier to spread but it was the best chocolate buttercream I have made.
Yay! So glad you like it.
I made this to frost a chocolate cake for a birthday party. There was a professionally made cake and my homemade cake there. Everyone raved about my cake, especially the frosting. I did change it a bit as I ran out of vanilla. So I substituted tsp. almond extract for one of the 3 tsp. vanilla. It gave it a lovely flavor.
Yum!
I used unsalted butter. Very good. My husband has to watch his salt intake. Loved the way it spread.
Excellent! My husband got into it before I could tske s picture. Used it to frost brownies and put the rest in the fteezer.
As I get older cooking is more of a chore for me. My husband loves buttercream icing on cake I have made it in the past. Then one day I found your website and thought I would try your chocolate buttercream icing, what a hit, it is so easy and the taste is wonderful. I have told everyone go to this website if you want a fast,easy,great tasting recipe. Thanks
Thanks, Deb what a lovely compliment.
The powdered sugar, you said 1 pound which is 16 oz which is 2 cups, is it 2 or 4? And is it ok to put the whole 8oz of cocoa in? Cuz I did lol and not sure where to go from here.
Hi Diana, 1 pound of powdered sugar equals 4 cups. I’m sure you already figured this out, but 8 oz of cocoa powder is not equal to 1 cup. I’m guessing you had a VERY chocolate-y frosting.
wow, so easy and so tasty. i used dark chocolate 100% cacoa and man is it fabulous!
Yay! We are so glad you liked the recipe! A dark chocolate version sounds delicious.
Very easy and good.
I made the Vanilla Frosting and have some leftover, can I add the cocoa powder to it and have Chocolate frosting? Or, would I have to start from scratch/
Hi Donna, you could add cocoa powder to the vanilla buttercream.
Can I use country crock churn style instead of butter?
Hi Patty, you can use the country crock.
This is seriously the best and easiest icing I’ve ever made….thank you for this recipe
You’re welcome. So glad you liked it!
Hi there! Since im a newbie to this, if I put 2 teaspoons of the vanilla, how many teaspoon/s of milk should I BEST put? I really want to know if you don’t mind. This recipe really caught my attention!
Hi Angela, it really all depends. Sometimes I use 1 tablespoon of milk and other times I don’t use any. You should never need more than 1/4 cup of milk.
I didn’t have any vanilla so I used about 2 tablespoons of Godiva chocolate liquor and it came out awesome!
That sounds delicious!
Hi! This looks awesome! Just wondering how far in advance can I make this and still keep it in the fridge?
You can make it a week in advance and keep it in the fridge.
Tried it…..LOVED it!….I used French vanilla creamer instead of the milk….YUM!
We need black frosting (or very dark brown) for Vader cupcakes. Could we add some black gel dye to this recipe?
Sure … that would work really well. We find that the Americolor Super Black is a good one. As is the Black in the Wilton Color Right Food Coloring set.
Hi I was wondering how much frosting would cover a three layer cake?
Just to be sure I would make two batches. Then you won’t have to worry about running out or not putting enough on.
This looks so good! I can’t wait to make it!
Can you make it ahead of time? How would you store it until your ready to use it?
Hi Phoenix, you can make this ahead of time and store it in the refrigerator. I usually store it in a airtight container or ziploc bag. When you are ready to use it, take it out of the refrigerator and give it time to come to room temperature. You might want to use a spoon or your mixer to mix it a little then it’s ready to go.
So good you could eat it with a spoon.
Hi. Is it ok if I mix it by hand (manually) or I do need an electric mixer?
I have heard from other people that they were able to mix by hand, but using a mixer is WAY easier.
This frosting is DELISH!! I added a little more milk than called for to make easy to spread. ( I may have used a little more sugar than called for, didn’t measure too carefully)
It will be my “go to” frosting recipe!
HI
Can I add Whipping Cream instead of milk for this recipe ?
Of course!
Hi there!
Would I be able to use rice milk as a substitute for this recipe?
Yes, that would work.
Hi. Just made the vanilla Buttercream and I love love love it. Now I was wondering if I could us chocolate syrup instead of the cocoa powder? If so, how much?
Hi Vernita, we are so glad you like the vanilla buttercream. I see two problems with using chocolate syrup, instead of cocoa powder: (1) you would need to add (and I’m guessing) about a 1/4 cup of syrup (or more) to get a good chocolate flavor. You would need to add more powdered sugar to counteract all that liquid, or you will have a very runny frosting. (2) by adding chocolate syrup, you are adding a lot more sugar, since the cocoa powder doesn’t have any. I think the frosting would be way too sweet. That being said, if you try it, let us know how it turns out.
OMG yesss!!! What a fantastic recipe
i”ve used this frosting so many times and my kids love it i use it every birthday its amazing
Thanks so much, Brooke. We love to hear things like this.
I just made a batch of 20 chocolate cupcakes âne decided on this recipe for the frosting. My boyfriend and I LOVED IT !
I followed the recipe as written, no tweets and it was perfect! I had enough to fill and frost 20 cupcakes generously. I will definitely be using this recipe again! Thanks for sharing 🙂
I added some cream cheese to it and OMG yumm
Molly, I love cream cheese frosting, how much did you add and did you change anything else out?
Thanks!
Would it mess this recipe up completely if I used shortening instead of butter?
Hi Kayla, I think it would be okay if you used 1/2 butter and 1/2 shortening, but if you use all shortening I don’t think it will be as good.
Made this frosting 2 days ago for some birthday chocolate cupcakes and so happy I did, it was perfect. I used a bit less sugar and more milk but it was sooo good. Right amount of sweetness, perfect texture just thick, smooth and rich enough, nice dark chocolate color and shininess. I added a little instant coffee to it and the flavour shone to greater perfection. Thanks for this recipe
Thanks, Nicole.
I’m making a three layer cake using 9-inch pans. How much frosting would you recommend?
I would make two batches.
I’ve made chocolate buttercream frosting forever, but this recipe is excellent. So delicious, just the right amount of chocolaty yum, creamy and smooth and fluffy. I used 1/2 real butter and 1/2 stick margarine because that’s what I had on hand. This recipe generously frosted a 9 x 12 cake, but I could eat the frosting all by itself!
As others have commented, this is the BEST chocolate frosting, hands down! I’ve made it 3 times with various adjustments in attempt to get the dark, rich color. I always end up with a cappuccino or mocha shade of brown. The closest I can get to the dark brown color is by adding quite a bit of brown icing . I’ve decided to give up on the color adjustments, simply because the frosting is so tasty…and in my circle of cake fans, taste trumps color every time 😉
Renee, if you cream your butter and cocoa powder together first it will be a lot darker. Hope this helps
I always use Hershey’s Special Dark cocoa powder and I get a nice dark result. To guarantee that darker, chocolatey color, be sure to buy Dutch Process cocoa. I wont go into the details here, but the process in making it ensures a richer, darker and truer chocolate flavor. The other cocoa powders are more like over-processed hot cocoa mixes and are rather bland.
This was amazing! I found that the longer I mixed it the lighter it became. Didn’t matter much bc the taste is incredible. It will be my go to chocolate icing recipe from here on out.
Love, love, love this frosting! Not too chocolaty, but just right! Creamy and dreamy.
OMG!!!! I made this chocolate buttercream last night it is absolutely delicious!! I will never use another recipe……… this is by far the best!!! Thank you Nancy for sharing it.
Hi this recipe seems pretty huge if I’m only making 12 cupcakes do i cut the recipe in half? quarter?
Hi Denielle, yes if you are only making 12 cupcakes a half batch would probably be best.
I just made your frosting! It tastes amazing! I also added a 1/2 tsp of fine sea salt. I only had unsalted butter on hand. I’m using it to make cake pops. It’s not as dark as yours on the picture and I’m not sure why and I did have to add another tablespoon of milk but it tastes great! Chocolate buttercream with a touch of salty goodness! YUM! Thanks for sharing!
This is by far the best chocolate frosting I’ve ever tasted! I make cakes from home for a living, and have tried so many different chocolate frostings, I’m not a chocolate frosting person. They’re always to chocolatey or not enough, this is perfection. I made a double batch, the only thing I’d change next time is adding the powder sugar/cocoa mix in after whipping the butter and a little at a time. I also had to use a hand mixer because the frosting was too thick for my stationary mixer until I added the milk. I had to had about 3/4 cup of milk to the double batch to get it to a spreadable consistency. But from now on this will be my go to frosting!
This truly is the best chocolate buttercream frosting. I’ve made it about 6 times. Today I finally added it to my favorite recipe stash.
This is my go to chocolate frosting! My daughter an I eat the left over frosting like it’s ice cream. Thanks for sharing this awesome recipe.
Hahaha! We have done that too. So glad you liked it.
Kill me now ~ I can’t stop eating it! Forget the cake, just …. MMmmmm…… =)
Right? I just made this for Laurie’s birthday, and I had forgotten how delicious it is.
Is it best to use the whisk attachment or paddle?
Hi Pam, I always use the paddle attachment for this recipe.
I recently made this and it was a little dry and crusty so I added some cream cheese and it turned out great.
Hello
I was wondering if there is a way to split this recipe in half
Because I need to make 12 cupcakes
Hi Kaden, you can halve the recipe pretty easily. It would be 1/2 cup of butter, 2 cups of powdered sugar, 6 tablespoons of cocoa powder, 1 1/2 tsp of vanilla, and 1 tablespoon of milk as needed.
Made this and used organic powdered sugar and would definitely sift it b4 as well as sift the cocoa. Then proceeded as directed and since humidity was low in house, used at least 1/4 cup of chocolate coconut milk to get right consistency. Also added at least 1/8 tsp. Kosher salt. Next time might add some cooled brewed coffee. Definitely whips up way lighter than the pics so if u want a darker color, would suggest using either hersheys special dark cocoa or black cocoa powder. Very tasty indeed! Thank you!
Hi was wondering how much buttercream for a 3 layer 22cm cake and could i substitute a liqueur for the milk to make it a little more adult.
Thank you . Barb.
Hi Barb, you will need to make two batches of the buttercream frosting. Also, I think a liqueur instead of the milk is a great idea.
I made this frosting to use on a chocolate cake I made for one of my BFF’s B-day. It was so good! It was very rich, and almost tasted like the malted milk ball candy. I did add 2 1/2 Tbs of milk instead of 2, and It was easier to spread, and pipe on. Overall, amazing!
Are you using sweetened or unsweetened cocoa powder?
Hi Terri, we used unsweetened cocoa powder.
Made this frosting for a birthday today and it was a hit! Thank you for sharing. Also, I completely agree with Laurie about wanting yellow cake with chocolate frosting for my birthday every year 🙂
So glad it turned out well!!
This is the greatest frosting I have ever made
What kind of milk is best?
Hi Nancy, we used low-fat milk (2%), but you can use anything you have on hand.
I have made this frosting 2 times and everyone – including those who claim to not like frosting (my sister) love this frosting. This recipe is now my go to! Thanks ladies for sharing!
Yay, I love that we converted another one!!
how long can you leave the buttercream out of the fridge for? Ie can it be made a a few days ahead? and the cake be iced and fondant and left out of the fridge?
Hi Lucy, if I frost anything with the buttercream, I always put it in the refrigerator. I wouldn’t leave it out for more than one day.
If it isn’t as thick as it should be, do I add more powdered sugar?
Yes, add 1/4 cup at a time until she get the right consistency.
Do you have the yellow cake recipe you mentioned?
Hi Ashley, no I don’t. I have been working on creating a good recipe, but it’s not quite there yet.
How can we store the frosting thats left?
You can put it in a ziploc bag or any airtight container and store it in the freezer for up to 3 months.
I’m s there a best chocolate cake recipe to go with this?
Unfortunately, the perfect chocolate cake is still a work in progress, but the frosting is so good it will make whatever it’s on better.
This is perfection and I can’t wait to make it! Thanks for giving me exactly what I’m looking forward to using for my little ones birthday party! And my birthday. And my Mom’s. And for all sorts of “just because” days, just because this recipe and its variations look amazing!!!
I know this is crazy because i really love chocolate, but its too chocolatey .I used the amount stated on here. Help!!!! 🙂
Try cutting down on the cocoa powder. Next time try only adding 1/2 cup.
Really good recipe. Thank you it was delicious. My go to frosting from now on. It was lighter but read the comments and will add more cocoa next time.
Thank you
Thanks! Glad you liked it!
is this a crusting buttercream?
It does dry, but I wouldn’t consider it crusting buttercream.
Thank you, thank you, thank you!!!! I’ve been searching for a frosting that was this wonderful. Yours is fantastic!!!
Yay!! We are so happy you like it. It’s one of our family’s favorite.
Why do I get a lighter color? It doesn’t look as dark and chocolate-y as yours… It tastes great though, but I’d like to get a more intense color.
You could try adding more cocoa powder.
You could also add some gel food coloring as we
L to make it darker….I prefer gel over the liquid colorings because it just adds more moisture
mine is coming out sugary and rough and tips
Leah, Try adding a little bit more milk and beat it some more.
How many cupcakes will it frost
Hi Natalie – it really depends on how you decorate the cupcakes. It you just do a light smear across the top, one batch should frost 24 cupcakes.
This is very similar to the recipe on the Hershey’s Cocoa box. I love the flavor. My only problem is that it is more or a light brown and matte – not the dark rich shiny brown frosting like the one in your picture. I followed the recipe exactly. What am I doing wrong?
Hi Cindy – it really depends on how you decorate the cupcakes. It you just do a light smear across the top, one batch should frost 24 cupcakes. If you do anything fancier (a swirl etc.), it will be less. How many depends on how much frosting you use for each swirl.
Will this frost 2 9″ round cakes?
Hi Amber – yes you can depending on how thick you like your frosting. If you want a nice thick layer of frosting between the cakes or if you are going to do anything fancy with a decorating tip, you should probably make 1 1/2 to 2 batches.