One bowl, five ingredients, and a hand mixer are all that stand between you and the creamiest Chocolate Buttercream Frosting ever. It’s rich, smooth, and loaded with deep cocoa flavor that makes any dessert taste bakery-level. I love how it pairs with a simple vanilla cake or fluffy cupcakes, adding just the right amount of indulgence without going over the top. Once you see how easy it is, I’m pretty sure you’ll never go back to the pre-made stuff!
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Creamy Chocolate Buttercream Frosting
This chocolate buttercream is ready in just minutes and is the best mix of sweet and chocolatey. I start by beating the butter until it’s light and fluffy, which gives the frosting a soft, cloud-like texture I’m obsessed with. The cocoa powder adds deep chocolate flavor without making it bitter, and the powdered sugar keeps it smooth and sweet. A splash of milk lets me tweak the consistency so it’s just right for whatever I’m making, whether I’m spreading it over a cake or piping tall swirls onto cupcakes. And yes, it holds its shape like a champ, so everything looks just as good as it tastes!
Chocolate Buttercream Frosting
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- 1 cup salted butter (room temperature (120g) $1.98)
- 3 cups powdered sugar (360g, $0.88)
- ½ cup unsweetened cocoa powder (50g, $1.00*)
- 2 tsp vanilla extract ($0.39)
- ¼ cup whole milk (divided, (2 oz) $0.07)
Gather all of your ingredients.
In a mixing bowl, beat the butter with a hand mixer on high for 2–3 minutes until light and fluffy.
Add all of the powdered sugar, cocoa powder, vanilla, and half of the milk. Begin mixing on low speed to prevent a mess, then gradually increase to medium until well combined. Add the remaining milk a little at a time until the frosting reaches your desired consistency.**
Use the frosting to top cakes, cupcakes, or brownies. Enjoy!
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**If your frosting is too thick, add an extra teaspoon of milk until it’s smooth and creamy. If it’s too thin, add a bit more powdered sugar.
This recipe makes about 3 cups of chocolate buttercream frosting, enough to cover a two-layer 9-inch cake, 12 cupcakes with a full swirl, or 24 cupcakes with a thinner layer (about 2 tablespoons each).
Serving: 1serving (2 Tbsp)Calories: 133kcalCarbohydrates: 16gProtein: 1gFat: 8gSodium: 62mgFiber: 1g
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how to make Chocolate Buttercream Frosting step-by-step photos
Gather all of your ingredients.
Beat the butter: Add 1 cup room temperature salted butter to a mixing bowl. Your butter MUST be room temperature to blend well with the other ingredients. If it’s too cold or too warm, it won’t mix properly. Beat the butter on high for 2-3 minutes until light and fluffy.
Combine the ingredients: Add 3 cups powdered sugar, ½ cup unsweetened cocoa powder, 2 tsp vanilla, and half of the milk to your butter. Mix on low speed (to avoid the powdered sugar from puffing up and making a mess!) and gradually increase the speed to medium until well combined.
Add the remaining milk a little at a time until the frosting reaches your desired consistency. If it’s too thick, add more milk. If you accidentally add too much milk, add more powdered sugar.
Use your homemade chocolate buttercream frosting to decorate any sweet treats you like. Enjoy!
How to Use Chocolate Buttercream Frosting
There are so many ways to put this chocolate buttercream to good use, it’s honestly hard to pick a favorite. Some days I’m team cupcake, other days I’m all about slathering it between cake layers or straight onto brownies. Here are a few delicious ways to use this homemade chocolate buttercream frosting:
Storage Instructions
Store this easy chocolate buttercream frosting in an airtight container in the fridge for up to a week. I recommend letting it come to room temperature and giving it a quick whip before using. You can also freeze this buttercream for up to 3 months. Store it in an airtight freezer-safe container, thaw in the fridge overnight, and beat with your handmixer before using.