Fluffy and smooth with a lovely chocolatey flavour, this is how to make Chocolate Buttercream Frosting! Follow along with the quick recipe video (below recipe). Use this buttercream to frost cakes and cupcakes – it can be piped, spread and used to sandwich cake layers!
Chocolate Buttercream Frosting
Fluffy and chocolatey, buttercream frosting is a classic favourite for smothering over cakes and cupcakes. This Chocolate Buttercream Frosting is:
✅ Perfect for piping – it holds its shape with swirls, roses etc
✅ Can be used for sandwiching between cake layers – it won’t ooze out everywhere like cream when you cut into the cake
✅ Fluffy, creamy, luscious and buttery. Totally indulgent and will rival any high end bakery!
How to make Chocolate Buttercream Frosting
Buttercream frosting is not hard to make but it does take time – and an electric mixer or stand mixer. The key is beating, beating, beating – for at least 6 minutes, usually 7 to 8 minutes.
The longer you beat, the fluffier it is and the smoother it is.
Beat, beat, beat!
Other than beating, the only other tip I have for a beautiful classic buttercream frosting is to use the right butter to icing sugar (powdered sugar) ratio. Too much sugar to butter = gritty frosting. Too little, and it just tastes like butter.
Go forth and enjoy! – Nagi x
Use this Chocolate Buttercream Frosting for:
-
Chocolate Cupcakes – no stand mixer required for these incredible cupcakes!
-
Chocolate Cake – the BEST everyday chocolate cake, ever!
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Chocolate Buttercream Frosting
Ingredients
- 200g / 3/4 cup unsalted butter, softened
- 2 1/2 cups soft icing sugar / powdered sugar , sifted (Note 1)
- 1/2 cup cocoa powder , unsweetened, preferably Dutch Processed, sifted(Note 3)
- 1/4 cup milk (any)
- 1 tsp vanilla extract (optional)
Instructions
- Place butter in the bowl of a stand mixer with paddle attached. Beat for 3 minutes on speed 7 until it becomes pale.
- Add half the icing sugar and cocoa powder. Beat for 3 minutes - start slow, increase to speed 7.
- Add remaining icing sugar and cocoa powder. Beat again for 3 minutes.
- Add milk and vanilla if using. Beat again for 1 minute on speed 7.
- Spread onto cakes / cupcakes, or spoon into frosting bag and pipe.
Recipe Notes:
Nutrition Information:
WATCH HOW TO MAKE IT
Chocolate Buttercream Frosting recipe video!
LIFE OF DOZER
BY POPULAR DEMAND…. Dozer photo added!! I didn’t have one in this recipe because it was an extra recipe for the Chocolate Cupcakes. Gasp shock horror! Better fix it! 🙂
Im making 2 cakes instead of one,what is best to sandwich together, I will put choc butter cream.I on top.
Can I store them at room temp rather than in the fridge? Thanks again.
This is a P.S. to my earlier question. If I can make the frostings a day ahead can I store them at room temp rather than in the fridge? Thanks again.
Can I make both the chocolate and vanilla buttercream a day ahead and fridge them?
This frosting seems to have caused a heart attack on my first use of Kitchenaid mixer! Finished it in the Thermomix. Worked far better!
Hello I love this recipe it was absolutely a winner when I made it for my family. I was wondering what the recipe was for normal vanilla buttercream do I just substitute the cocoa powder with icing sugar?
My vanilla buttercream can be found here: https://www.recipetineats.com/my-very-best-vanilla-cake/ N x
Hi Nagi. Thanks for your great recipes; especially the detail instructions. Your site is always my go to.
I made the chocolate buttercream today along with the ‘best chocolate cake ever’. I didn’t have enough soft icing sugar so made up difference (about 1/3) of pure icing sugar. Could this be the reason the buttercream seems a bit grainy?
Yes Georgia – the pure icing sugar hardens up a bit and doesn’t stay soft like the icing sugar mixture. N x