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! 🙂
Hi Nagi, love your recipes! Can you use salted butter?
Hi S, I prefer unsalted for sweet recipes. N x
Hi Nagi, I was just wondering how would you store this? For example, if I was making this in advance by a couple of days would I keep it at room temp or in the fridge? Thank you!
Hi Chloe, are you making it and frosting a cake? I wouldn’t recommend making in advance to store unless it has frosted a cake. Depending how warm it is, you can store in the fridge or at room temp (if it’s hot where you are, I’d recommend the fridge, then bring the cake to room temp before serving) N x
My first time making buttercream frosting and it was delicious! Thanks Nagi!
Wahoo, that’s great Judy!! N x
Trying to make a 2 layer cake and to use the recipe scaler for Chocolate Buttercream Frosting. Instruction: “hover/click over servings”. Can’t make it work. Is there a problem?
Hi Peter, it’s working from this end – try refreshing your browser. N x
I had trouble too but I was clicking where it say to tap or click hear. I clicked on the cupcake number and it let me use the sliding scale
Added milk to the icing and it separated 🙁 not happy.
Hi Jenny, it definitely shouldn’t separate, what happened when you beat it into the buttercream? N x
omg same bestie !
What are the nutrition stats?
Can my cake be iced with the buttercream then frozen ?
It needs to travel and will be decorated later .
Yes 100% Christine! N x
Can I make the cake , ice it and freeze it . It needs to travel and will be decorated later .