This is the best chocolate buttercream frosting recipe ever! It's rich and creamy with a deep chocolate flavor and made in 5 minutes with 6 simple ingredients! Ditch store-bought and make this easy homemade chocolate frosting!
Buttery, creamy, rich, with a hint of sea salt and deep chocolate flavor, this is truly the best chocolate frosting recipe.
I cannot remember the last time I bought frosting because homemade is so much more delicious (like this vanilla frosting), and it's easy to make in 5 minutes with minimal ingredients.
This chocolate buttercream is perfect for decorating cakes and cupcakes (like our favorite chocolate cake from scratch, chocolate cupcakes and this chocolate chip cookie cake) or simply slathering frosting onto your favorite baked goods like sheet cakes (this chocolate zucchini cake or banana cake), homemade brownies, cookies, etc. you name it you can't go wrong with adding some of this chocolate frosting on top, in the middle etc.
Chocolate Buttercream Frosting: Ingredients
Let's chat about the ingredients in this chocolate buttercream frosting, as well as possible substitutions.
- Salted butter. I love the sweet and salty aspect of this recipe. However you can use unsalted butter or vegan butter with great results.
- Powdered Sugar. There is no substitution for powdered sugar. You can make your own by blending granulated sugar in a high-powered blender (Vitamix) for 10 seconds.
- Unsweetened Cocoa Powder. If you want an extra-dark chocolate frosting then use dark cocoa powder.
- Sea Salt. This can be omitted, but I don't recommend it. If using regular iodized salt, cut the amount in half.
- Vanilla Extract. Use pure vanilla extract for the best flavor. You can also use a different extract like peppermint, almond, orange, etc. to impart different flavors.
- Whole Milk. Half and half or heavy whipping cream can be used in place of whole milk, but nothing else with a lesser fat content.
How to make Chocolate Frosting
Let's walk through how to make this chocolate buttercream frosting recipe step-by-step! Also, don't forget to watch the video.
Combine Dry Ingredients
In a medium bowl, combine powdered sugar, cocoa powder, and sea salt, then set it aside to use later on in the recipe. Mixing the dry ingredients thoroughly before adding them to the butter ensure that they are evenly distributed.
Cream Butter
In the bowl of a standing mixer fitted with the paddle attachment, or in a large bowl with a hand-held mixer, cream butter until it's light and fluffy, about 60 seconds.
Add Half of the dry ingredients
Once the butter is creamed, add half of the powdered sugar mixer and slowly beat into the butter until it’s incorporated, then turn the speed to high and beat until the mixture is light and fluffy (about 30 seconds).
Add remaining ingredients
Finally, add the milk, vanilla, and the rest of the powdered sugar mixture. Beat, starting on low speed (or “stir”). Once all the ingredients are incorporated, turn the speed slowly to high and beat until the mixture is smooth.
Pause, scrape down the sides and bottom of the bowl, and beat again until the frosting is smooth and homogenous (uniform throughout). Then, use in your favorite recipes.
Use in your favorite recipes
This chocolate frosting is perfect to use in just about any and every way frosting can be used. Use to frost your favorite cakes (chocolate cake recipe coming Sunday), etc. Here are some of our favorite ways to enjoy it:
- Frost your favorite chocolate cake for an extra special birthday treat. Gabe prefers this chocolate buttercream over our usual vanilla frosting that we use for birthday cakes because he is his mother's son and thinks the more chocolate - the better!
- The BEST homemade chocolate cupcakes (no box mix)!
- Sheet cakes. This chocolate frosting is perfect on any flavor of cake - like this chocolate zucchini cake, banana cake, etc.
- Brownies. Why not add an extra layer of chocolate to your favorite brownie recipes? I am obsessed with brownies, here are some of my favorites: the best homemade brownies ever, flourless brownies, and greek yogurt brownies.
- Cookies. Either use them to frost these cut-out sugar cookies, or use them to frost or make cookie-sandwiches with the best chocolate chip cookies, chocolate cookies, oatmeal cookies, peanut butter cookies, etc.
- Or, frost these chocolate chip cookie bars, YUM!
How to store chocolate frosting
There are a few different ways you can store this chocolate frosting recipe. It's important to note that in order to spread it, this frosting needs to be room temperature.
To use the same day
If you are making this chocolate frosting to be used later on in a day, store it in an airtight container at room temperature until you are ready to use. Do not chill it in the refrigerator if you are using it within the day.
Storing leftovers for use within the week
If you are trying to store leftover chocolate frosting to be used later in the week, store it in an airtight container in the refrigerator for up to one week. When you are ready to use it, remove it from the refrigerator and let it come to room temperature before spreading or piping.
To freeze
This chocolate frosting recipe freezes very well. I often freeze it in the piping bag I used to decorate a cake with. I also suggest transferring it to a freezer-friendly zip log bag, press it flat and freeze it that way.
To thaw the chocolate buttercream frosting remove it from the freezer and let it come to room temperature. Do not microwave or it will ruin the frosting.
How to pipe this chocolate frosting
This chocolate buttercream pipes like a dream and hardens beautifully, making it perfect for cake decorating. I used it to make a Chewbacca cake (ok - Ritch did), for Gabe this year and he loved it. Here are some of my piping must-haves for those of you just starting out your journey to cake decorating:
- Piping bags - I have both reusable and disposable piping bags and use them all the time.
- Piping tips and couplers - I recommend a great starter tip and coupler set. However I always make this rosette style cake with a Wilton 1M tip and large coupler.
- Pastry Scraper. I use this pastry scraper to make a smooth crumb coat. I love it so much!
Recipe FAQs
Icing is usually made with just powdered sugar and water or milk. Frosting is made with butter or shortening.
If you find yourself with frosting that is too thin it could be a result of two things: 1) The ingredients were too warm (e.g. you melted the butter). If this is the case, chill the frosting and it should thicken as it cools.
2) You added too much milk or not enough powdered sugar. This is remedied by adding more powdered sugar until you reach a thicker consistency.
No, this chocolate buttercream should not be chilled before piping or it will get hard and will not flow smoothly. This frosting needs to be room temperature to pipe well, then chill it after the decorating is finished to set the design.
Yes, since this frosting's base is butter which is solid at cold temperatures, the buttercream will harden in the fridge.
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Homemade Chocolate Buttercream Frosting
Ingredients
- 1 cup salted butter softened
- 4 ½ cups powdered sugar (confectioner's sugar)
- ½ cup unsweetened cocoa powder
- ¼ tsp sea salt
- 1 tsp pure vanilla extract
- ⅓ cup whole milk
Instructions
- In a medium bowl, combine powdered sugar, cocoa powder, and sea salt. Set aside.
- In the bowl of a standing mixer fitted with the paddle attachment, or in a large bowl with a hand-held mixer, cream butter until light and fluffy.
- Add half of the powdered sugar mixer and slowly beat into the butter until it’s incorporated, then turn the speed to high and beat until the mixture is light and fluffy (about 30 seconds).
- Add milk, vanilla, and the rest of the powdered sugar mixture. Beat, starting on low speed (or “stir”). Once all the ingredients are incorporated, turn the speed slowly to high and beat until the mixture is smooth.
- Pause, scrape down the sides and bottom of the bowl, and beat again until the frosting is smooth and homogenous (uniform throughout).
- Use to frost your favorite cake, brownies, etc.
Video
Notes
Ingredient Substitutions
- Salted butter. I love the sweet and salty aspect of this chocolate frosting recipe. However you can use unsalted butter or vegan butter with great results.
- Powdered Sugar. There is no substitution for powdered sugar. You can make your own by blending granulated sugar in a high-powered blender (Vitamix) for 10 seconds.
- Unsweetened Cocoa Powder. If you want an extra-dark chocolate frosting then use dark cocoa powder.
- Sea Salt. This can be omitted, but I don't recommend it. If using regular iodized salt, cut the amount in half.
- Vanilla Extract. Use pure vanilla extract for the best flavor. You can also use a different extract like peppermint, almond, orange, etc. to impart different flavors.
- Whole Milk. Half and half or heavy whipping cream can be used in place of whole milk, but nothing else with a lesser fat content.
How to store chocolate frosting:
- To use the same day: Store it in an airtight container at room temperature until you are ready to use. Do not chill it in the refrigerator if you are using it within the day.
- Storing leftovers for use within the week: Store in an airtight container in the refrigerator for up to one week. To use: remove from the refrigerator and let the frosting come to room temperature before spreading or piping.
- To freeze: Freeze it in a piping bag used to decorate or transfer it to a freezer-friendly zip log bag, press it flat and freeze it that way.
- To thaw the chocolate buttercream frosting remove it from the freezer and let it come to room temperature. Do not microwave or it will ruin the frosting.
Nutrition
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Terrie
So, so good! I can just eat it out of the bowl! I had to lessen the amount of milk in order to keep it stiff enough to pipe rosettes. I also used half salted and half unsalted butter. I also used half dark chocolate cocoa. Yummo!!
Laura
Thank you, Terrie!
Christina
Seriously this is the best frosting ever! I had to hold myself back from eating it before frosting the cake. Thank you!
Laura
Thank you Christina - I feel exactly the same way every time I make it!
Terrie
This frosting is delicious! The only issue I had was my rosettes did not hold their shape because the frosting was a little too soft. (No one complained!!) Next time I will use a little less milk or more powdered sugar.
Ivan
Can I ask you if the powdered sugar is equal to 504 grams as in the recipe , it says 4 and a half cups , is this correct or there is a mistake , because i think 4 and a half cups is more than 500 grams
Laura
Powdered sugar weighs significantly less than granulated sugar. 1 cup of powdered sugar weighs around 110 grams.
Sarah
Will this recipe frost a doubled layer cake and make the pretty design like yours or do I need to double the recipe?
Laura
This recipe frosts a double layer 6" cake. If making a 9" cake you will want to double the recipe.