Skip to Content

The Best Chocolate Buttercream Frosting Recipe

This easy 5 minute Chocolate Buttercream Frosting recipe is a staple for cakes and cupcakes for every celebration! This homemade frosting has a 5 star rating, is fluffy and easy to work with for frosting cakes.

For years, I bought frosting. After I made homemade chocolate buttercream frosting for the first time, realized it was ridiculously easy to make your own and tastes so much better! If you are making a delicious cake, why not make some homemade chocolate frosting!

This easy 5 minute chocolate frosting recipe is a staple for cakes and cupcakes for every celebration: chocolate cupcakes, yellow cake, birthday cakes, vanilla cupcakes, homemade cupcakes and other delicious cakes!

The Best Chocolate Buttercream Frosting Recipe

This chocolate buttercream recipe is very easy to work with and the result is an amazing chocolate flavor.

It takes a whopping 5 minutes to put this simple recipe together. All of the ingredients you can read too, since it isn’t full of all of the preservatives that store bought frosting has.

Just 5 simple ingredients make up this bakery style chocolate buttercream frosting: heavy whipping cream, butter, vegetable shortening, powdered sugar, cocoa.

How to make the Perfect Chocolate Buttercream Frosting Recipe

The Best Chocolate Buttercream Frosting Recipe

Equipment

  • Hand or Stand Mixer
  • Mixing bowl

Shopping List:

  • 2 sticks unsalted butter
  • vegetable shortening 
  • powdered sugar (also known as confectioners sugar)
  • unsweetened cocoa powder 
  • vanilla extract 
  • pint heavy cream 

Mix butter and shortening together until smooth with the hand mixer or electric mixer using the paddle attachment in a large bowl on medium speed.

The Best Chocolate Buttercream Frosting Recipe

Slowly add the powdered sugar and mix on low speed.

Sift cocoa powder into the bowl and mix.

Add cream and vanilla. At this time, you may want to scrape down sides of the bowl to make sure all of your dry ingredients are incorporated and not sitting on the bottom of the bowl.

Beat on high speed until frosting is thick and smooth. 

Some things to keep in mind when making this amazing Chocolate Buttercream Frosting:

  • You can omit the shortening and use 1 cup butter, but adding shortening helps stabilize the icing so it doesn’t melt in warmer climates.
  • Sifting the cocoa powder is a MUST so that the icing isn’t lumpy and will be smooth enough to spread. Sifting makes for a fluffier frosting!
  • This is a piping consistency buttercream that holds its shape but is still easy to spread on a chilled cake and in between cake layers.
  • Milk, half in half or coffee creamer may be used in place of cream but you will need to slowly add , a small amount at a time, since they are a much thinner consistency.

DONE! Use your frosting immediately on a cake or cupcakes or you could even make it ahead of time and store it in an airtight container in the freezer. If you store in the freezer, just be sure to let your frosting come to room temperature for about an hour before using.

The Best Chocolate Buttercream Frosting Recipe

See Also: How to Make Chocolate Cake Out of a White Cake Mix | The Best Chocolate Desserts | How to Make a Boxed Cake Mix Taste Homemade | Old Fashioned Chocolate Cake Recipe

The Best Chocolate Buttercream Frosting Recipe

Depending on the size of the cake or the amount of cupcakes (more than 2 dozen) you are making, you may want to double this recipe.

Tips to achieve a smooth and creamy texture in your chocolate buttercream frosting:

  1. Make sure your butter is softened to room temperature before using it in your frosting. This will make it easier to cream with the other ingredients and will result in a smoother texture.
  2. Sift the powdered sugar before adding it to your frosting to remove any lumps and ensure a smooth texture.
  3. When adding liquids such as heavy cream or milk, add them gradually to the frosting while mixing, until you reach the desired consistency. This will help you avoid adding too much liquid, which can make the frosting too runny.
  4. After all the ingredients have been added, beat the frosting for a few minutes until it becomes light and fluffy. This will help incorporate air into the frosting, resulting in a smoother texture.
  5. Using a stand mixer or handheld electric mixer will make it easier to achieve a smooth and creamy texture in your chocolate buttercream frosting.

By following these tips, you should be able to achieve a smooth and creamy texture in your chocolate buttercream frosting.

The Best Chocolate Buttercream Frosting Recipe

What is the difference between a Classic Buttercream Frosting and Icing? 

There is a huge difference. Frosting is generally thick, fluffy and used for coating the outside and/or the inside of cakes and cupcakes

Icing on the other hand, is more for coating or decorating, such as sugar cookies. Icing has a shine and is usually a much thinner consistency. 

The Best Chocolate Buttercream Frosting Recipe

How do I Thicken My Chocolate Frosting?

If you find that your chocolate frosting is not thick enough, add 1-2 tablespoons of powdered sugar at a time until you reach your desired consistency. Chances are you added too much liquid initially and you need to offset that. Just don’t add too much sugar at a time because you will end up with frosting that is much too thick.

The Best Chocolate Buttercream Frosting Recipe

The Very Best Chocolate Buttercream Frosting Recipe

Yield: Frosting for 1 layer cake or 24 cupcakes
Prep Time: 5 minutes
Total Time: 5 minutes
This easy 5 minute Chocolate Buttercream Frosting recipe is a staple for cakes and cupcakes for every celebration! This homemade frosting has a 5 star rating, is fluffy and easy to work with for frosting cakes.

Ingredients

  • 3/4 cup unsalted butter (1.5 sticks)
  • 1/4 cup vegetable shortening
  • 4 cups powdered sugar
  • 1/2 cup unsweetened cocoa powder
  • 2 tsp vanilla extract
  • 1/4 cup heavy cream

Instructions

Mix butter and shortening together until smooth.
Add powdered sugar
Sift cocoa powder into the bowl and mix
Add cream and vanilla.
Beat on high until frosting is thick and smooth.

Notes

You can omit the shortening and use 1 cup butter. Adding shortening helps stabilize the icing so it doesn’t melt in warmer climates.
Sifting the cocoa powder is a MUST so that the icing isn’t lumpy and will be smooth enough to spread.
This is a piping consistency buttercream that holds its shape but is still easy to spread on a
chilled cake.
Milk, half in half or coffee creamer may be used in place of cream but you will need to slowly add it since they are much thinner consistency.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

cake decorating tips ebook
Check out my brand new eBook all about Cake Decorating!
What is the best type of cocoa powder to use in chocolate buttercream frosting?

When it comes to choosing the best type of cocoa powder for chocolate buttercream frosting, it’s generally recommended to use high-quality, unsweetened cocoa powder that has a rich and intense flavor.

Some popular types of cocoa powder used in chocolate buttercream frosting include Dutch-process cocoa powder and natural cocoa powder.

Can I make chocolate buttercream frosting ahead of time and store it?

Yes, you can make chocolate buttercream frosting ahead of time and store it. In fact, making frosting in advance can be a great time-saver, especially if you’re planning to decorate a cake or cupcakes.
To store chocolate buttercream frosting, transfer it to an airtight container and refrigerate it for up to 5 days. Before using the frosting, let it come to room temperature and give it a quick stir to bring it back to a smooth consistency.
If you need to store the frosting for longer than 5 days, you can freeze it for up to 3 months. Place the frosting in an airtight container or a freezer-safe plastic bag and freeze it. To use the frosting, thaw it in the refrigerator overnight, and then let it come to room temperature and give it a quick stir to bring it back to a smooth consistency.
It’s important to note that the texture of the frosting may change slightly after being stored in the refrigerator or freezer. If the frosting becomes too stiff or difficult to spread, you can try adding a small amount of heavy cream or milk and beating it again until it becomes smooth and creamy.

Sharing is caring!

Jill

Monday 1st of April 2024

HOLY SMOKES this was fantastic! I only used 3 cups of pwd sugar because that’s all I had and Hershey’s Special Dark Cocoa. Also, I was blown away at the difference the sifting makes. No joke, sift it. Anyhow, plenty sweet for me with the 3 cups. I won’t try it with 4 but will make it again and again as I did. Thanks for sharing!

Suzanne

Sunday 2nd of January 2022

I just made this icing for the first time tonight and it is STELLAR! I added extra brute cocoa powder to 1/4 of the batch and it came out flawlessly! The rest of the batch was vanilla buttercream. Thank you ever so much for this wonderful recipe!

Aline

Tuesday 2nd of November 2021

Wow! I want it!

Barrie

Monday 1st of November 2021

This looks fluffy and delicous! I can't wait to make it.

donna porter

Monday 18th of October 2021

We all love chocolate so this recipe will come in handy for my holiday baking!

Skip to Recipe