Chocolate Buttercream Frosting Recipe
If you need a frosting that’s rich, creamy, and guaranteed to make any dessert better, this Chocolate Buttercream Frosting Recipe is the one to keep on hand.
It’s smooth, chocolatey, and easy enough for everyday baking, but decadent enough for birthdays, holidays, and special occasions.
Whether you’re frosting cupcakes, layering a cake, or spreading it generously over brownies, this classic frosting recipe delivers every single time.
This recipe comes together in minutes with simple pantry staples and creates a frosting that’s fluffy, spreadable, and perfect for piping. Once you make it from scratch, you’ll never want to go back to store-bought again.
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How to Make Chocolate Buttercream Frosting
- Beat the softened butter and shortening together until smooth and creamy.
- Gradually mix in the powdered sugar, followed by the cocoa powder, until fully combined.
- Add the vanilla and a few tablespoons of milk or cream, then beat for 2–3 minutes until the frosting is light, fluffy, and spreadable, adding more liquid as needed.
- Add liquid slowly to avoid frosting that’s too thin. A little goes a long way.
- Use right away on cupcakes, cakes, or other desserts, or store in the refrigerator for up to a week—bring to room temperature and re-whip before using.
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Yes! Store it in an airtight container in the refrigerator for up to one week. Let it come to room temperature and re-whip before using.
Add powdered sugar a little at a time until the frosting holds its shape well.
Mix in milk or heavy cream, one tablespoon at a time, until you reach your desired consistency.
Yes. Freeze in an airtight container for up to 2 months. Thaw in the refrigerator, then bring to room temperature and re-whip.
Looking for more sweet ideas? Check out these easy dessert recipes:
- Pair your frosting with the Best Chocolate Cake Recipe or some chocolate cupcakes for a seriously amazing treat.
- Vanilla Buttercream adds that perfect classic touch.
- And if you’re craving cookies, you can’t go wrong with homemade Chocolate Chip Cookies or going all out with Birthday Cakes that everyone will love.
- Be sure to grab my Cake Decorating eBook packed with expert tips and creative ideas!
- If you love this recipe, don’t miss my Chocolate Cake Troubleshooting Guide — it’s full of tips, fixes, and pro secrets to help you bake the perfect chocolate cake every time.
KitchenAid 5 Ultra Power Speed Hand Mixer – KHM512, WhiteKitchenAid Classic Series 4.5 Quart Tilt-Head Stand Mixer K45SS, Onyx Black
GHIRARDELLI Premium Baking Cocoa 100% Cocoa Dutch Process Unsweetened Cocoa Powder – Gourmet Baking Cocoa for Brownies, Cakes, Cookies & Smoothies, 8 oz Bag (Pack of 2)
Piping Bags and Tips Set, Cakes Decorating Supplies Kit with 100pcs 12 Inch Pastry Bags, 16 Piping Tips, 3 Cake Scraper, 2 Couplers, 2 Bag Ties, Simple and Convenient Baking Supplies Set
2 Offset Spatula and 3 Icing Smoother Scrapers Set Thickened Frosting Knife Stainless Steel Cake Decorating Kit Baking Accessories
Chocolate Frosting Recipe
Ingredients
- ¾ cup unsalted butter 1.5 sticks
- ¼ cup vegetable shortening
- 4 cups powdered sugar
- ½ cup unsweetened cocoa powder
- 2 tsp vanilla extract
- ¼ 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.
This sounds delicious. I will make this very soon.
Buttercream is so good! I’d love to try this on my next cake. Very delicious on a yellow cake
I used heavy whipping cream instead of milk. Also a little extra powered sugar and cream. Delicious
OH wow!! What delicious additions!
First time I made this and it’s the best by far.
Will be using this again and again. In one word: KEEPER
Sorry, but how many cups is 16 ounces? This is not very clear.
16 oz = 2 cups
I made this icing with heavy creme ( a little more than called for ) and it was awesome!! Thank you for sharing❤???? Thumbs up!!
A really good chocolaty taste! Grandkids and I licked the bowl clean!
Is it unsweetened or sweetened cocoa powder?
I’ve actually never seen sweetened cocoa powder before??? You need unsweetened. Any additional sugar would be way too much in this recipe.
After you put this on your cupcakes, do they need to be refrigerated?
Hi there, depending on when I am using the cupcakes, I usually do put them in the fridge.
This icing was delicious! Thanks for such a good recipe!
After how long does a cake that includes this frosting need to be refrigerated ?
I am not really sure to be honest, but I would think sitting out for a few hours would be just fine before you put it in the fridge.
Best frosting EVER!!! Easy too.
What size cake would this cover? How many layers?
I do 3 layers and it is always more than enough.
Easy and delicious!! Will definitely use this recipe again!!!! ❤️
Can I use Dutch processed cocoa ?
Sure can!
This is a frosting recipe keeper – the consistency is bakery quality. As the instructions suggest, however, you must use a high quality cocoa because there is a significant taste difference.
Wow I made this for my wife’s birthday cake and it was great! Thank you for the recipe will definitely use as my only frosting mix!
So happy to hear this!
I absolutely loves the chocolate frosting, it was easy and probably the best frosting that I have made. So you have any ideas on what I can substitute the cocoa powder with to use for my one year old smash cake. I love the consistency but don’t want to start her with chocolate. Thanks
I would just substitute powdered sugar in place of the cocoa powder and make a vanilla buttercream.
Thanks you so much
Hello, I am a little unclear on the milk instructions. It says to add the milk and then additional milk 1 tbsp at a time, but the ingredient list only shows 2 tbsp total. Also, how far in advance could I make this? Thank you!
It’s 2 tbsp milk + any additional milk you may need to use, doing it 1 tbsp at a time. You can make this a day or 2 in advance.
Could I add cinnamon to this recipe to give it a Mexican flavor?
I say go for it! I’d love to hear how it comes out!
With this chocolate recipe can u add meringue powder to it to get a stiff consistency
I am sorry Gary, I wouldn’t know as I have never used meringue powder or tried anything like this before. Let me know if you do!
This sounds so yummy.
This looks so good! I love chocolate.
We all love chocolate so this recipe will come in handy for my holiday baking!
This looks fluffy and delicous! I can’t wait to make it.
Wow! I want it!
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!
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!