Chocolate Buttercream Frosting
Creamy Chocolate Buttercream Frosting is the dreamy topping all your baked goods desire! Spread it on cakes, cookies, cupcakes, brownies and more and appease your inner chocolate lover. It's super easy to make at home!
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Chocolate Buttercream Frosting
When I first started getting into from-scratch baking, I was shocked — SHOCKED — at how easy it is to make homemade buttercream frosting.
Like many people, I grew up using cake mixes and frosting from a can. But it's so easy to make both cake and frosting in your kitchen. The ingredients are so simple, and it's cost-effective too.
The best part is you don't sacrifice flavor. In fact, with homemade frosting, you're going to get even better results. Your baked goods (and all the people who will enjoy them) will thank you.
Chocolate buttercream frosting is absolutely divine. It's so fluffy, creamy and chocolatey. My husband is our in-house chocolate lover, and he requests this frosting on every batch of brownies, cupcakes and birthday cake — even the kids' cakes! You're not going to believe how easy it is!
Why You'll Love this Recipe
Making homemade chocolate buttercream frosting is wonderful for a number of reasons:
- This easy recipe is versatile. It works on everything from cupcakes to cookies.
- Creamy and fluffy, it is finger-licking good!
- Making homemade frosting is EASY. You only need a few ingredients to get bakery-quality results.
Ingredients
You can shop for chocolate buttercream frosting ingredients at your local grocery store. Here's what you’ll need to make the recipe:
- Unsalted butter
- Unsweetened cocoa powder
- Espresso powder
- Powdered sugar
- Milk
- Vanilla extract
- Salt
Variations and Substitutions
No espresso powder? You can substitute instant coffee for espresso powder in the cake batter. Use it at the same quantity as specified in the recipe for the frosting. You could also use 1 cup hot coffee instead of the boiling water.
Only have salted butter? It's okay, just don't add any extra salt to the recipe.
Mocha frosting: For a stronger coffee flavor, use a little bit of brewed coffee instead of some of the milk.
How to Make Chocolate Buttercream Frosting
Once the cake has cooled, you can make the frosting.
In the bowl of a hand or stand mixer, beat the softened butter until creamy and smooth. Add the sifted cocoa powder and espresso powder to the butter and mix until well combined.
Gradually add the powdered sugar, alternating with the milk, and continue to beat until the frosting is smooth and fluffy. Stir in the vanilla extract and a pinch of salt, and beat for an additional 1-2 minutes until the frosting is light and creamy.
Once the cake has cooled, spread the chocolate espresso buttercream frosting evenly over the top of the cake using a spatula.
Tips for Success
- Espresso powder has a strong flavor, so don’t add too much. A little goes a long way.
- If the frosting is too thick, add a little more milk.
- If it is too thin, add a little bit more powdered sugar. Adjust until you reach your desired consistency.
Storing Buttercream
Room temperature: Homemade buttercream is easy to store, whether you need it for a day or a few months. If you plan to use it within 1-2 days, keep it at room temperature in an airtight container, as long as your kitchen stays below 70°F (21°C).
Refrigerator: For longer storage, refrigerate buttercream in a sealed container for up to a week, but let it come to room temperature and rewhip before using to restore its texture.
Freezer: If you need to keep it for an extended period, freezing is the best option — store it in a freezer-safe bag or container for up to 3 months. When you're ready to use frozen buttercream, thaw it in the refrigerator overnight, then let it sit at room temperature before beating it until smooth. This ensures your buttercream stays creamy and spreadable, perfect for frosting cakes and cupcakes.
FAQ
Beat the butter until creamy before adding other ingredients, sift the cocoa powder and powdered sugar, and whip the frosting for 1-2 minutes at the end.
Yes! Store it in an airtight container at room temperature for 2 days, in the fridge for a week, or freeze for up to 3 months. Rewhip before using.
If the frosting is too thick, add a little more milk. If it is too thin, add a little bit more powdered sugar. Adjust until you reach your desired consistency.
Decorating with Chocolate Buttercream
Chocolate buttercream makes for a beautiful chocolate cake. You can decorate cakes and cupcakes with other chocolate goodies, such as:
- chocolate sprinkles
- rainbow sprinkles
- Oreo cookies
- chocolate bars
- peanut butter cups
- Oreo cookie crumbs
Uses for Chocolate Buttercream
You can use chocolate buttercream frosting for more than just chocolate cake! Although, my triple chocolate cake is a pretty great use for it, if I do say so myself.
You can spread or pipe it onto chocolate cupcakes or use it to decorate sugar cookies or sugar cookie bars.
Another idea is to make cookie sandwiches by piping or spreading it on the bottom of a cookie and sticking another cookie to the icing. This would be so good on chocolate cookies or even regular chocolate chip cookies.
And you don't have to stop at chocolate. Chocolate buttercream frosting would be perfect for vanilla cupcakes too!
More frosting recipes
Chocolate Buttercream Frosting
Equipment
- Icing Spatula Set
Ingredients
- 1 cup unsalted butter softened
- ⅔ cup unsweetened cocoa powder sifted
- ¼ teaspoon espresso powder
- 3 cups powdered sugar
- ⅓ cup milk
- 1 teaspoon vanilla extract
- 1 pinch salt
Instructions
- In the bowl of a hand or stand mixer, beat the softened butter until creamy and smooth.
- Add the sifted cocoa powder and espresso powder to the butter and mix until well combined.
- Gradually add the powdered sugar, alternating with the milk, and continue to beat until the frosting is smooth and fluffy.
- Stir in the vanilla extract and a pinch of salt, and beat for an additional 1-2 minutes until the frosting is light and creamy.
- Once your baked goods have cooled, spread or pipe chocolate espresso buttercream as your recipe suggests.
Notes
Nutrition
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