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This basic chocolate buttercream frosting is incredibly easy to make and will come together in about 10 minutes. This method results in a silky smooth frosting that is intense in chocolate flavor and perfect for topping sheet cakes, layer cakes, and cupcakes.

Chocolate Buttercream Frosting in a bowl

Overview

  • Skill Level: Beginner

This classic chocolate buttercream frosting is an American-style buttercream with cocoa powder. The frosting is intense in chocolate flavor and is so easy to make. It’s rich, silky, and perfectly smooth. Use it to top cupcakes, a sheet cake, or layer cake.

If you haven’t heard of American-style buttercream, it’s the most simple and quick to make out of all the types of buttercream. It’s made by whipping together softened butter and powdered sugar. To level up my buttercream, I add a touch of salt, vanilla, and a splash of milk to lighten it up. To make a chocolate flavored buttercream, I’ve simply added a high quality cocoa powder for the ultimate rich, decadent frosting.

Check out my post comparing 7 types of buttercream frosting!

Flavor Variations

Chocolate Peanut Butter Frosting: After adding the vanilla and salt to the buttercream, add 127 grams (½ cup) creamy peanut butter and whip until fully combined. You may need to add a splash more of milk or cream to thin it out if desired.

Chocolate Hazelnut Frosting: Reduce the cocoa powder in the recipe to 53 grams (⅔ cup). Add 140 grams (1 cup) chocolate hazelnut spread (like Nutella) and whip until fully combined.

Chocolate Marshmallow Frosting: After adding the vanilla and salt to the buttercream, add 113 grams (½ cup) marshmallow cream or fluff and whip until fully combined. Taste and add more if desired. You may need to add a splash more of milk or heavy cream to thin it out.

How to make chocolate buttercream frosting

The process for making American-style chocolate buttercream is very simple. It is the same method as making my homemade vanilla buttercream with the addition of cocoa powder.

Start with soft, room temperature butter and beat it in a stand mixer or with a hand mixer until it is light and fluffy. Next, gradually add in the powdered sugar, cocoa powder, and finally the vanilla and salt.

At this point the buttercream will be a thick consistency. Starting with the smaller amount of milk listed, add in the milk and mix together. Keep beating until you have a silky smooth texture. If the buttercream is still a little too thick, add in another splash of milk until the desired texture is achieved. If you go too far and it’s become too thin, add in a bit more powdered sugar.

That’s it! It’s actually quite a very simple process. Use the buttercream to frost completely cooled cupcakes, cakes, and cookies.

Tips for Making the Best Chocolate Buttercream Frosting

  • It is essential that the butter is at a soft, room temperature to make the best buttercream. If your butter is too cold or too warm, it will not cream together properly with the sugar.
  • Make sure you beat the frosting for the full 4-5 minutes to ensure it is silky smooth. 
  • Use a good quality cocoa powder for the best chocolate flavor. 
  • Taste the frosting as you go and add more cocoa powder, powdered sugar, and/or salt if needed.
  • If you want a buttercream that is lighter in texture, use the whisk attachment instead of the paddle attachment. Beat on high for a longer period of time. This will beat air into the buttercream for a more whipped cream texture.

Storage

You can leave the buttercream at room temperature while you work on your cakes but drape a clean kitchen towel or plastic wrap over the top. The longer the buttercream sits out, it will eventually start to crust over. It won’t completely harden, I call it more of a soft-set.

If you have any leftovers or if you’re preparing the buttercream in advance of using it, place it in an airtight container in the refrigerator for up to 1 week. Let it sit out of the refrigerator until it’s reached room temperature and re-whip with the paddle attachment.

FAQ

Can I freeze chocolate buttercream frosting?

Yes! Store it in an airtight container, sealed piping bag, or zipper bag in the freezer for up to 3 months. To use, thaw in the refrigerator overnight and then let sit out at room temperature until it’s soft. Depending on how much buttercream you have, this will take at least 1 hour. Re-whip with the paddle attachment until silky smooth.

How do I deepen the color of my chocolate buttercream frosting?

After whipping a lot of air into the buttercream, you may notice that it’s lighter in color and not as rich looking. While this doesn’t affect the flavor at all, you may prefer a deeper color.

To enrich the color (you can do this with other colors of frosting as well!), take out a spoonful of the frosting and place in a microwaveable cup. Microwave it for about 10-15 seconds or until slightly melted. Add it back in with the rest of the buttercream and keep whipping. It will loosen up the powdered sugar and deepen the color. I learned this trick from a professional cake decorator.

Another trick to achieving a deep, dark brown chocolate buttercream frosting is to use dark chocolate cooca powder like this one from Hershey’s.

Recipes to pair with chocolate buttercream frosting

chocolate sheet cake
chocolate buttercream with yellow cake
red velvet cupcakes

MORE RECIPES FROM BAKER BETTIE!

If you enjoyed this recipe, try these other delicious frosting recipes.

Chocolate Buttercream Frosting in a bowl
Yield: About 6 cups

Chocolate Buttercream Frosting

Prep Time 10 minutes
Total Time 10 minutes

This basic chocolate buttercream frosting is incredibly easy to make and will come together in about 10 minutes. This method result in a silky smooth frosting that is intense in chocolate flavor.

Ingredients

  • 453 grams (2 cups, 4 sticks) unsalted butter, room temperature
  • 600 grams (5 cups) powdered sugar
  • 107 grams (1 ⅓ cups) cocoa powder, natural or dutch-processed
  • 2 teaspoons vanilla extract
  • ½ teaspoon kosher salt
  • 56-84 grams (4-6 tablespoons) milk or heavy cream

Instructions

Prep: 

  1. At least 30 minutes before making the buttercream, take the butter (453 grams/ 2 cups) out of the refrigerator to soften at room temperature.
  2. Measure out the rest of the ingredients. 

To make the buttercream:

  1. In the bowl of a stand mixer fitted with a paddle attachment, or in a large mixing bowl with a hand mixer, beat the softened butter on medium speed for about 1 minute, until fluffy. Scrape down the sides and bottom of the bowl.
  2. Add the powdered sugar (600 grams/ 5 cups) and cocoa powder (107 grams/ 1 ⅓ cups) to the mixing bowl and start mixing on low until they start to combine with the butter. Turn the mixing speed up to medium-high and beat for about 4-5 minutes until the mixture is light and fluffy. Mix in the vanilla extract (2 teaspoons) and salt (½ teaspoon).
  3. Add a bit of milk or heavy cream to thin out the texture. If the texture becomes too thin, you can add a bit more powdered sugar until you get a spreadable consistency. 
  4. If not using immediately, store the buttercream in an airtight container in the refrigerator for up to 1 week. Allow to come back to room temperature and re-whip to use.

Notes

This recipe is enough for 24 cupcakes, a 3-layer 8-inch (20 cm) cake, or a 2-layer 9-inch (23 cm) cake. Reduce the recipe by half for a 9 x 13-inch (23 x 33 cm) sheet cake.

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© Baker Bettie