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 frosting and make this easy homemade chocolate frosting!
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.
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.