This chocolate buttercream frosting is rich, smooth and creamy. It’s easy to make in a minutes with 6 ingredients and perfect for piping or spreading on cakes, cupcakes and desserts!
Chocolate Buttercream Recipe
With the perfect balance of butter and sugar this is the best chocolate buttercream frosting for icing the best chocolate cupcakes, chocolate poke cake or German chocolate cake.
While I absolutely love my classic buttercream, I have to say that this chocolate frosting is a close second. This homemade frosting recipe is one I make often for piping and decorating this chocolate cake or my easy vanilla cupcakes.
Ingredient Notes
Rich, creamy, and loaded with chocolate flavor, this homemade chocolate buttercream frosting only requires a few key ingredients. It’s so much better than store-bought!
Find the full printable recipe with specific measurements below.
- Butter: Unsalted butter that has been softened to room temperature.
- Confectioners sugar: Also known as powdered sugar. No need to sift before adding.
- Cocoa powder: Unsweetened cocoa powder (natural cocoa powder) is best for this frosting, although Dutch-process cocoa could be used. You can find either in the baking aisle by Hershey’s brand or Nestle.
- Heavy whipping cream: Or half and half, this lightens and thins your frosting. You can use milk, but your frosting will not be as rich in taste.
- Vanilla extract: The real deal, pure vanilla extract for best taste.
- Salt: Just a pinch for taste. You will love how it balances the sweetness of the buttercream!
How Much Frosting Does This Make
This recipe should generously frost 12 cupcakes or lightly frost 24 cupcakes. To frost a 2-layer cake, you will need to increase the recipe by 50% (so 1 1/2 times the recipe) or just double the frosting to have extra!
How to Make Chocolate Buttercream Frosting
- Beat butter: Using the paddle attachment in the bowl of a stand mixer, whip butter for 30 seconds on medium speed. Then on low speed mix in 1 cup powdered sugar, cocoa, 1 Tablespoon half and half and vanilla. Beat on medium until smooth.
- Add sugar and milk: Next add another cup of powdered sugar and 1 more Tablespoon of half and half. Beat on medium-high speed until creamy.
- Remaining powdered sugar: Repeat until all 4 cups of powdered sugar have been added. Add more cream as needed to thin frosting.
- Beat together: Finishing mixing until your chocolate buttercream frosting is smooth and creamy.
Key Tips for Great Chocolate Buttercream
- Sift the cocoa powder. To avoid tiny lumps of cocoa powder in the frosting, sift it! You don’t need to sift the powdered sugar but if it is clumpy you may want to.
- Scrape down the bowl. As your beating your frosting in the mixer stop and scrape the bowl occasionally so it’s evenly blended and even in color.
- Softened butter. This is the key to great chocolate buttercream! Butter must be at room temperature. Your butter should be cool when pressed yet should leave an indent of your fingerprint. Learn how to soften butter for the best results.
- Consistency: Too thin of chocolate buttercream frosting means your butter was too soft. Place frosting in the fridge and check in an hour if it has thickened. If not, add 1/2 cup powdered sugar. Too thick of frosting is an easy fix by adding a teaspoon of cream at a time.
- Frost like a pro. Wondering how to frost the perfect cupcakes? Check out my tutorial for step by step photos. I was using a 2A frosting tip.
How to Use Chocolate Buttercream
This frosting is so delicious on top of your favorite desserts! Here are a few favorite ways I use this easy chocolate buttercream frosting:
- Sugar cookies
- M&M cookie cake
- Ultimate fudgy brownies
- Texas sheet cake
- Homemade yellow cake
- Homemade vanilla cake
Storage
- Store If I’m using my frosting within the first 48 hours of making it, then I let it sit out at room temperature. If not, that is when I will store in the refrigerator in an airtight container. And don’t worry, it won’t melt if sitting out at room temp! Just make sure the temperature inside your house isn’t too warm or humid.
- Freeze: Yes, you can freeze this chocolate frosting recipe. I prefer to add it to a freezer bag and store in the freezer. Then when you’re ready to use it, just stick in the fridge overnight to thaw!
Need more frosting recipes? Try raspberry buttercream, coconut frosting or peanut butter frosting, it really elevates your baked goods!
More Frosting Recipes
Browse all
HUNGRY FOR MORE? Subscribe to my newsletter and follow on Facebook, Pinterest and Instagram for all the newest recipes!
Chocolate Buttercream Frosting
Video
Ingredients
- 1 cup unsalted butter (softened, 2 sticks butter)
- 4-5 cups powdered sugar
- 5-6 Tablespoons natural unsweetened cocoa powder
- 3 Tablespoons half-and-half , or heavy cream (more if needed)
- 1 ½ teaspoons vanilla extract
- Pinch salt
Instructions
- In a large bowl, beat 1 cup softened unsalted butter for 30 seconds with an electric mixer.
- Mix in 1 cup of powdered sugar, 5-6 Tablespoons cocoa powder, 1 Tablespoon of half and half and 1 1/2 teaspoon vanilla and beat with an electric mixer on medium speed until smooth. Add another cup of powdered sugar along with 1 Tablespoon of half and half and beat until smooth.
- Repeat until all 4 cups of powdered sugar have been added. Mix until the the frosting is smooth and creamy. Taste and add more salt or vanilla if needed.
Notes
Nutrition
Nutrition provided is an estimate. It will vary based on specific ingredients used.
Did you make this recipe? Don’t forget to give it a star rating below!
Jamielyn Nye is the founder and recipe creator at I Heart Naptime. She is the author of the I Heart Naptime Cookbook and shares easy family-friendly recipes and desserts for every occasion.
Hi what should the butter weight be? Thanks
226g grams :)
Amazing recipe! Thank you 🙏🏻 used this frosting with your super divine chocolate cake recipe !
Thanks for sharing, Vanessa. Those do make a great pair!
Can you use heavy whipping cream instead of half and half?
That should work!
Great recipe. I need the frosting to appear black for my display. Will adding black gel color disturb the consistency of the buttercream?
It shouldn’t! If it for some reason thins it out a bit, just add in a little more powdered sugar to thicken it up.
This was delicious frosting. I “accidentally” ate it plain off the spoon. Whoops!
I’m so glad you enjoyed it! :)
Awesome!!! but what is half and half?
Hi Mona. You can find it near the whipping cream. It is made of half whole milk and half heavy cream.
Can you use salted butter for this recipe?
Yes!
This is the first buttercream I have ever made and it was a huge hit! I’ve repeated it a few times and every time everyone can’t get enough! If you are piping you probably need to double the recipe for 24 cupcakes. Oh and mine looked darker than this maybe because of the type of cocoa powder.
I’m so glad you enjoyed it! Thank you so much for your comment and review Nikki. :)
Great and easy recipe
What do you mean 1 1/2 teaspoons vanilla? will that be vanilla extract?
By the way looks really good, I’m going to attempt with my 6 year old daughter.
Yes, vanilla extract. Hope you enjoy!
This is so rich and fluffy! I want to put it on everything!
I am team buttercream ALL THE WAY! Especially chocolate! Great recipe!
This looks so creamy and perfect! I want to just eat it by the spoonful!
Love this buttercream frosting! Such an easy recipe, thanks!
this is the best and easiest chocolate frosting, ever!
Yummy! My daughter wants a cake with orange buttercream on top and chocolate on the sides. Can I add the cocoa powder in later so that I can pull some out to color first?
Definitely! I would just add the cocoa powder a Tb at a time until you have the desired chocolate buttercream taste! :)
Great recipe! Will this cover a two layered cake?
This recipe makes about 4 cups of frosting and it usually takes 4.5-5 cups of frosting to cover a two layered cake. I would recommend doubling it unless you like a really thin layer of frosting! :)
How much does this cover? Will the recipe work for 2 9×13 sheet cakes or should I double the recipe?
Hi Amy! I would probably double the recipe unless you want a very thin frosting. :)
I just made this and can confirm that it is indeed the best chocolate buttercream! I have tried quite a few and this one has the best balance of sugar and butter! Often they are way too sweet and you really nailed that perfect flavor without the teeth curling sweetness too often found in these frostings! This is a keeper for sure!! Thank you!!! :)
Best chocolate buttercream recipe out there!