Skip the store-bought frosting in favor of this easy recipe for the best Chocolate Buttercream Frosting that takes just 5 minutes to make.
I have a confession to make. Chocolate buttercream frosting has always been an item on my grocery list rather than a recipe in my baking repertoire.
Who has the time to make buttercream frosting when it takes all of 2 seconds to toss it into your shopping cart and call it a day? But after a reader emailed me asking for a fool-proof chocolate buttercream frosting recipe (to follow up on the vanilla variety), I knew it was time to wave goodbye to the store-bought stuff and finally go the DIY route.
Little did I know, 5 minutes into my recipe creation process I’d be licking a spatula slathered in the richest, creamiest, most chocolatey buttercream frosting to ever cross my lips. I repeat, 5 minutes.
No fancy preservatives. No seven-syllable ingredients. Simply butter, cocoa powder, sugar, milk, vanilla, and my secret ingredient, a pinch of salt. The salt helps balance out the sweetness and round out the flavors. Toss all of the ingredients into a stand mixer, and you too will be a confectionery convert.
A few tips for whipping up homemade chocolate buttercream frosting:
- Use good quality cocoa powder. The better the quality, the better the taste of your frosting.
- This recipe can be easily doubled for all my fellow chocoholics out there.
- Use the beater blade with your stand mixer (rather than the whisk). It’ll result in creamy frosting that lightens in color the longer it’s mixed.
- This stuff pipes like a breeze. So get your fancy pants on and check out my simple trick for piping two-tone swirled frosting.
One more trick of the food styling trade? Grab a small spoon and use the back of it to make luscious, deep swirls and create the perfect peaks and valleys for a shower of sprinkles in every color.
Ready to see this buttercream in action? Tune in to the video below then get ready to buttercream all of your favorite baked goods!
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Ingredients
- 6 Tablespoons unsalted butter, softened
- 2 1/3 cups confectioners’ sugar
- 3/4 cup unsweetened cocoa powder
- 1/3 cup whole milk
- 2 teaspoons vanilla extract
- 1/4 teaspoon salt
Instructions
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium speed until it is smooth, about 1 minute.
- Add the confectioners’ sugar and cocoa powder to the bowl and beat until combined. With the stand mixer running on low speed, slowly stream in the milk and vanilla extract then add the salt and continue beating until well combined, scraping down the sides as needed, about 2 minutes.
- Increase the speed to high and beat the frosting for an additional 2 minutes. Use the frosting immediately or store in an airtight container in the fridge. (If you refrigerate the frosting, you may want to re-blend it for a few seconds in the stand mixer before using it.)
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Recipe by Kelly Senyei of Just a Taste. Please do not reprint this recipe without my permission. If you'd like to feature this recipe on your site, please rewrite the method of preparation and link to this post as the original source.
My favourite new chocolate frosting recipe. Thank you so much
So glad you enjoyed it, Simone!
It was good but sweet
Great recipe! Saved me since I didn’t have a cup of butter every other recipe required. Thank you.
You are so welcome, Lisanne! I’m thrilled you enjoyed the recipe!
Hi Kelly, your recipe sounds amazing! Can I use salted butter instead of unsalted, and skip the added salt?
Sure!
So easy and delicious
I’m so glad you enjoyed the recipe, Diedra!
I’ve used this recipe several times and each time I’m so delighted at how easy and Delicious it is !!!!
The only thing I change is I use whipping cream instead of whole milk.
Love, Love, Love this recipe
Love reading this, Margaret! I’m thrilled you’ve been enjoying the recipe!
Easy frosting to make! I doubled the recipe, used coffee in place of half of the milk and sifted the cocoa powder with the powdered sugar. Delicious l!!
That sounds amazing, Joy! I’m so glad you enjoyed the recipe!
Best frosting ever! I made it with cow milk and then again with full-fat oat milk, and King Arthur Burgundy cocoa powder. So very easy to make and spreads like a dream. I would make 2x for a double layer cake. 1x is definitely enough to cover it, but we want it thick! Thank you!
You are so welcome, Lynn! I’m thrilled you’ve been enjoying the recipe!
Can I use 1% or 2% milk instead of the whole milk ? Will it have the same consistency?
Hi Mrs. Lemak! Either of those will work however, the consistency might be slightly different than if you were to use whole milk.
This is yummy. And very easy to make. I used 2% milk and 2 cups of icing sugar. Turned out nice and light and creamy.
I’m so thrilled you enjoyed the recipe, Janet!
This frosting is the best! I had a little left over and kept it in the fridge. My husband kept putting it on graham crackers for a snack. I guess he liked it too!
Woohoo! I’m thrilled you (and your husband!) enjoyed the recipe, Dianne.
Just made this frosting for my daughter’s cake. Had to taste it and it is delicious! Love that it’s not too sweet and you can really taste the cocoa. It’s a keeper!!
Yay! I’m so glad you enjoyed the recipe, Corrine!
Great rich dark chocolate taste!
Thanks for the recipe.
You are so welcome, Leigh! I’m thrilled you enjoyed the recipe!
Wow! Amazing! Thanks for the recipe and the tip about the salt!
You are so welcome, Lynn! I’m thrilled you enjoyed the buttercream frosting!
Can this be made in advance? How many days would it be good?
Hi Paula! It can be stored in an airtight container and kept in the fridge for up to five days. When ready to use, allow it to come to room temp and mix with a spoon or electric mixer.
Great recipe, easy and delicious!
I’m so glad you enjoyed the recipe, Joanne!
it took me a sec to get it but in the end it was great!
I’m so happy to read this!
I made this frosting today for my dad’s birthday cake. It is delicious, but I recommend making a double batch, as one batch was not enough to cover the cake. It is probably the best chocolate buttercream I’ve made, though!
Woohoo! I’m thrilled you enjoyed the recipe, Caroline!
Just wanted to send you a quick note to let you know that I just made your chocolate frosting for a special occasion. I have baked many cakes in my life (almost 80 years old) but I truly think this is the best chocolate frosting I have ever made. It was easy and the consistency made it so easy to frost my cake. I did make it with my hand mixer following the exact directions and it turned out so good that I kept heaping more on my cake because I knew I would lick the bowl clean otherwise. Thank you so much for sharing.
Love, love, LOVE reading this, Mariane! I’m so thrilled you enjoyed the recipe!
One the cake is frosted how long can it sit at room temp? Also if you put in the fridge does it crust?
Hi Jacquelyn! A decorated cake with buttercream frosting can be stored at room temperature for up to 3 days. However, if it’s hot or humid where you live, store the cake in the fridge. :)
Just made this for my son’s birthday cake and they were eating it out of the bowl before I could get it on the cake! They all loved it. Good thing I doubled the batch. How long can it keep in the refrigerator?
Hi Terry! It can be stored in an airtight container and kept in the fridge for up to five days. When ready to use, allow it to come to room temp and mix with a spoon or electric mixer.
Quick, easy, and delish! Instead of using milk, I actually used coffee left over from the morning to give it a stronger flavor. Great recipe! (Also, the icing dries pretty quickly which was helpful for stacking)
WOW! I’m so glad you enjoyed the recipe, Tiffany!
Hi Kelly, is this icing appropriate for frosting cupcakes too?
Absolutely, Charlene! This recipe yields about enough frosting for 1 1/2 – 2 dozen cupcakes.