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! 🙂
I’m making a tall 4 layer chocolate cake this week for my daughter’s birthday. Would you recommend using this frosting between layers or a firm chocolate ganache?
Hi Amy, it really depends on the cake you’re using to be honest! N x
Hi Nagi, loving your site so far. Baking the Chocolate cake now. I want to colour the buttercream grey (for an elephant cake), so would you have a version that’s not chocolate? Do I just take out the cocoa and replace same amount of icing sugar? Thanks. I hope to ice tonight or tomorrow. Cheers!
Hi Jiji – yes it’s something I need to publish! Just replace the cocoa with icing sugar 🙂 N x
Your instructions say, 1 1/2 c icing sugar to 1 stick butter. The recipe calls for 2 1/2 c icing sugar and 3 sticks of butter. It doesn’t add up? What should it be? Thank you
Hi Natalie! That’s the ratio I use for buttercream, but the recipe quantity is scaled up to be the right quantity to frost 12 cupcakes or 1 cake 🙂 I can see why that was confusing though so I’ve removed it!! N x
Hi Nagi. I’m making a surprise birthday cake on Friday for a good friends dinner party Saturday night (10 people mx -covid19 style). It will be a chocolate cake with drips and chocolate shards and a small/Medium bottle of vodka sticking out of it. My question is,
I have all the ingredients for your buttercream but no stand mixer with paddle. I do however have a thermomix with a ‘paddle type’ attachment. Can I use this to get the same results. My cake will be 4 tiers high to incorporate the bottle. How much frosting will I need.
I’m basing my cake to be an 18-20” diameter cake.
Hi Nagi, each time I make this my buttercream has air pockets in it. Do I need to have my mixer on a lower speed? It still takes amazing though!
Hi Allison, sounds like it might be whipping slightly too much, try reducing the speed and using a paddle attachment (not a whisk attachment) N x
This recipe looks delicious! I was wondering if it would work as a Vanilla Buttercream if I just don’t add the cocoa powder? Or will I have to add/adjust the ingredients to compensate?
Hi Abigail – yes it will, just replace the 1/2 cocoa with 1/2 cup icing sugar 🙂 N x
Hi the recipe is so good but can i ask is it ok if the icing is a bit darker than yours
Totally fine Mahek – this will be down to the cocoa powder used. N x
This recipe was really good the first time I made it. I really loved it and wanted to make it again. The second time however it was really slimy. I did it all correctly and im not sure what went wrong. But still a great recipe.
Hi Aridhi, not sure where you went wrong here – was the butter melted rather than softened? N x
Hi Nagi! Can you give me a recipe on how to repair my excess frosting into a cake or something? Thanks! 😊
Let me start by saying I’m 100% dairy free (at least for the last 2 years due to new allergies). My fiancee and sister are REALLY picky, especially when it comes to my baking because some dairy free things just don’t turn out right. I’ve made dairy free buttercream in the past that turned out gritty and gross, but this recipe while simply using my dairy free substitutes, was THE BEST frosting I’ve ever made and best dairy free one I’ve ever had!
This is my second time using this recipe, so delicious. I used it to frost chocolate cupcakes (also your recipe). Thank you so much for sharing, and for the picture of Dozer 🙂
Sounds perfect Miranda! N x
Absolutely delicious. Another home run! 😊
Baking is a great way to stay positive-minded during self isolation!
Wahoo! That’s great to hear Loonchick 🙂
Hi Nagi, this frosting is delicious! I used 3/4 cup sugar and it was still pretty tasty! I’ll be making some cupcakes for kids birthday…how many days can I make this ahead? Should I store in fridge or freezer?
Hi Linda, I would say it will be fine unto 3 days stored in the fridge – just let it come to room temp before using 🙂
I have never been into buttercream until this recipe. Amazing! Light, silky, and super chocolatey. I only use 1 cup sugar and 2/3 cup cocoa. Tastes like the creamy centre of Lindt balls. Thanks Nagi!
Hi Nagi, sorry if this question has already been asked, but how long will this last in the fridge? I have heaps left over!
P.s thanks, absolutely delish!
I love this recipe! Works out perfectly every time 🙂
Also Nagi I have a question (sorry if I’m posting this in the wrong section) I’m hooked on the frosting on Boston buns, particularly Ferguson plarres boston bun. It’s got a coconut taste & a different texture to regular frosting but I have no idea what it would be! Is there a recipe you have for a frosting like this??
Hi Lynette, I’m so glad you love it! I don’t have a recipe for the Boston bun frosting sorry – feel free to pop it on my recipe request page as I have a list I’m working through 🙂 N x
Hi Nagi,
Made this using Coles cocoa powder (what I have in pantry). The frosting is super sweet for me.
You’ve emphasised the ratio of butter and sugar. Is there a way to reduce the sweetness?
This is now my go to! So divine! So many comments on it too!
For plain buttercream, can I just leave out the cocoa?
Hi Jodie, You can just substitute the cocoa with an extra 35g of icing sugar – N x
Hi Nagi,
Loved this buttercream recipe. Just wondering if colour can be added?
Oh I am in chocolate buttercream heaven right now! Thank you so much. Best chocolate buttercream to date!
So happy I I found your delicious site. I’ve made a few things already, including this sooo very simple Chocolate buttercream frosting. It really does look fancy and tastes amazing. I recently used this icing on my brownies. Big hit. Thank you. 🙂
I’m so happy you love it Jo!
I absolutely adored this stupenduous cake! Keep up the fantastico work!!!
Thanks Louisa!!