I never use another recipe, this Best Chocolate Buttercream Frosting Ever gives glossy, stable swirls that impress every time.

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I’m obsessed with this chocolate buttercream because it tastes like serious chocolate, not sugar glue. I love piping it on cupcakes and slathering thick on cakes.

This is the Best Chocolate Buttercream Frosting Ever for anyone who wants intense cocoa flavor and a silky finish. But it’s also the Chocolate Buttercream Frosting Easy people beg me to make.

The mix of unsalted butter and unsweetened cocoa powder gives it that deep, bittersweet kick. It clings, it holds shape, it melts in your mouth.

No fluff here. Just rich, creamy chocolate that makes you grab another bite and repeat right away.

Ingredients

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Butter: creamy backbone, makes frosting silky and rich, it’s basically comfort in a bowl.
Powdered sugar: sweetens and firms it up, you’ll get that classic frosting texture.
Cocoa powder: gives chocolate punch and slight bitterness, keeps it from tasting too sweet.
Heavy cream or milk: loosens the frosting, makes it spreadable and smooth, adds richness.
Vanilla extract: adds warmth and depth, it’s subtle but really pulls things together.
Fine salt: cuts sweetness and brightens flavors, use a pinch if you like sweeter.
Optional melted chocolate: makes it extra decadent and glossy, basically next-level chocolatey.

Ingredient Quantities

1 cup (226 g) unsalted butter, softened to room temp

3 to 4 cups (360 to 480 g) powdered sugar, sifted if lumpy

3/4 cup (75 g) unsweetened cocoa powder, lightly packed

2 to 4 tablespoons heavy cream or whole milk, more or less for desired consistency

1 to 2 teaspoons vanilla extract

1/4 teaspoon fine salt, or a pinch if you like sweeter

Optional 2 ounces (55 g) melted semisweet chocolate for extra richness

How to Make this

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1. Beat 1 cup (226 g) softened unsalted butter in a large bowl with a hand mixer or stand mixer on medium speed until it’s pale and creamy, about 2 to 3 minutes.

2. Sift or whisk together 3/4 cup (75 g) unsweetened cocoa powder and 3 to 4 cups (360 to 480 g) powdered sugar so there are no lumps, then add to the butter in two additions, mixing on low so you don’t make a powdered sugar cloud.

3. Add 1 to 2 teaspoons vanilla extract and 1/4 teaspoon fine salt, then increase mixer to medium and beat until the sugar is mostly incorporated.

4. Pour in 2 tablespoons heavy cream or whole milk and continue beating; if the frosting feels too stiff add up to 2 more tablespoons, one at a time, until you reach a spreadable/piping consistency.

5. If you want extra richness, melt 2 ounces (55 g) semisweet chocolate in a microwave in 15 second bursts, stirring between, let it cool slightly then mix it in at this point; this makes the frosting deeper and silkier.

6. Taste and adjust: for sweeter, add more powdered sugar a little at a time; for darker chocolate flavor add a teaspoon more cocoa powder but add a tablespoon or two of milk after if it gets too thick.

7. Beat the frosting on high for 20 to 30 seconds at the end to make it light and fluffy, scraping down the sides of the bowl once or twice so everything is evenly mixed.

8. If you need to pipe, transfer frosting to a piping bag fitted with your tip of choice; if spreading, use a spatula and a light swirling motion to avoid tearing the cake.

9. Store any leftover frosting in an airtight container in the fridge for up to 5 days; bring to room temperature and re-whip briefly before using because it firms up when cold.

10. Quick tips: use room temp butter for smooth texture, sift dusty cocoa and powdered sugar to avoid graininess, and don’t overheat the melted chocolate or it can seize.

Equipment Needed

1. Large mixing bowl
2. Hand mixer or stand mixer with paddle attachment
3. Sifter or fine mesh sieve
4. Measuring cups and spoons
5. Rubber spatula for scraping the bowl
6. Microwave safe bowl or small saucepan for melting chocolate
7. Offset spatula or butter knife for spreading
8. Piping bag and tips if you plan to pipe the frosting

FAQ

Q: Can I make this frosting ahead of time? A: Yes, you can make it up to 5 days ahead and keep it in an airtight container in the fridge. Bring it to room temp and beat it again before using because it firms up when chilled.

Q: My frosting is too runny, how do I fix it? A: Add powdered sugar a little at a time and beat until you reach the thickness you want. Pop it in the fridge for 10 to 15 minutes if you need it to set faster.

Q: My frosting is grainy or powdery, what happened? A: That usually means the powdered sugar wasn't fully incorporated or was added too fast. Beat longer on medium speed and scrape the bowl. If it's still grainy, a tiny splash of warm cream helps smooth it.

Q: Can I use salted butter? A: You can, but reduce or skip the added salt. Taste as you go, cause salted butter can make it noticeably salty.

Q: Do I have to add melted chocolate? A: No, it's optional. Melted chocolate makes the frosting richer and silkier, but the cocoa powder version is perfectly delicious and quicker.

Q: How do I get a darker chocolate color? A: Use more cocoa or Dutch-process cocoa, or stir in a small amount of melted semisweet chocolate. Be careful, adding too much cocoa can dry the frosting so you might need more cream.

Q: Can I pipe this onto cakes and cupcakes? A: Yes, it's great for piping if it's firm enough. If it's too soft chill for a bit, then rewhip before piping so it holds shape.

Easy Chocolate Buttercream Frosting Recipe Substitutions and Variations

Unsalted butter: swap for 1 cup (226 g) vegan/plant based butter, softened, for a dairy free frosting. If you only have coconut oil use 3/4 cup (170 g) solid coconut oil but chill slightly before spreading since it firms up faster.
Powdered sugar: if you dont have any, blitz 3 to 4 cups (360 to 480 g) granulated sugar in a blender or food processor for 30 to 60 seconds to make superfine sugar, then mix with 1 to 2 teaspoons cornstarch to mimic powdered sugar texture. Result is slightly less silky but works fine.
Unsweetened cocoa powder: replace with 3 to 4 ounces (85 to 110 g) melted dark or semisweet chocolate, reduce powdered sugar by about 1/2 cup (60 g) to keep balance. Melted chocolate gives a richer, fudgier flavor.
Heavy cream or whole milk: use 2 to 4 tablespoons of almond milk or oat milk plus 1 teaspoon neutral oil (like canola) if you need a dairy free thinener. For a thicker, creamier dairy free option use 2 tablespoons canned coconut milk (full fat).

Pro Tips

1. Chill the bowl and beaters for a few minutes before you start if your kitchen is warm. The butter will stay firmer so you can whip more air into it, which makes the frosting lighter. Don’t go too cold though, or the butter won’t mix smooth.

2. Add the powdered sugar slowly and mix on low. If you dump it in fast you’ll get a powdered sugar cloud and a gritty texture. And if the frosting gets too dense, add milk a teaspoon at a time until it loosens, instead of a big glug that can make it runny.

3. If you use melted chocolate, let it cool until just slightly warm before adding. Hot chocolate can melt the butter and make the frosting greasy or grainy. Also, a tiny pinch more salt brightens the chocolate flavor way more than you’d expect.

4. For piping, chill the frosting briefly for 10 to 15 minutes so it firms up a bit, then re-whip for 10 seconds to restore fluff. If it’s too stiff after chilling, soften with a very small splash of cream, not more powdered sugar, because extra sugar makes it grainy and heavy.

Easy Chocolate Buttercream Frosting Recipe

Recipe by Samantha Dalling

0.0 from 0 votes

I never use another recipe, this Best Chocolate Buttercream Frosting Ever gives glossy, stable swirls that impress every time.

Servings

servings

Calories

161

kcal

Equipment: 1. Large mixing bowl
2. Hand mixer or stand mixer with paddle attachment
3. Sifter or fine mesh sieve
4. Measuring cups and spoons
5. Rubber spatula for scraping the bowl
6. Microwave safe bowl or small saucepan for melting chocolate
7. Offset spatula or butter knife for spreading
8. Piping bag and tips if you plan to pipe the frosting

Ingredients

1 cup (226 g) unsalted butter, softened to room temp
3 to 4 cups (360 to 480 g) powdered sugar, sifted if lumpy
3/4 cup (75 g) unsweetened cocoa powder, lightly packed
2 to 4 tablespoons heavy cream or whole milk, more or less for desired consistency
1 to 2 teaspoons vanilla extract
1/4 teaspoon fine salt, or a pinch if you like sweeter
Optional 2 ounces (55 g) melted semisweet chocolate for extra richness

Directions

Beat 1 cup (226 g) softened unsalted butter in a large bowl with a hand mixer or stand mixer on medium speed until it's pale and creamy, about 2 to 3 minutes.
Sift or whisk together 3/4 cup (75 g) unsweetened cocoa powder and 3 to 4 cups (360 to 480 g) powdered sugar so there are no lumps, then add to the butter in two additions, mixing on low so you don't make a powdered sugar cloud.
Add 1 to 2 teaspoons vanilla extract and 1/4 teaspoon fine salt, then increase mixer to medium and beat until the sugar is mostly incorporated.
Pour in 2 tablespoons heavy cream or whole milk and continue beating; if the frosting feels too stiff add up to 2 more tablespoons, one at a time, until you reach a spreadable/piping consistency.
If you want extra richness, melt 2 ounces (55 g) semisweet chocolate in a microwave in 15 second bursts, stirring between, let it cool slightly then mix it in at this point; this makes the frosting deeper and silkier.
Taste and adjust: for sweeter, add more powdered sugar a little at a time; for darker chocolate flavor add a teaspoon more cocoa powder but add a tablespoon or two of milk after if it gets too thick.
Beat the frosting on high for 20 to 30 seconds at the end to make it light and fluffy, scraping down the sides of the bowl once or twice so everything is evenly mixed.
If you need to pipe, transfer frosting to a piping bag fitted with your tip of choice; if spreading, use a spatula and a light swirling motion to avoid tearing the cake.
Store any leftover frosting in an airtight container in the fridge for up to 5 days; bring to room temperature and re-whip briefly before using because it firms up when cold.
Quick tips: use room temp butter for smooth texture, sift dusty cocoa and powdered sugar to avoid graininess, and don’t overheat the melted chocolate or it can seize.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.