Skip the store-bought frosting in favor of this easy recipe for the best Chocolate Buttercream Frosting that takes just 5 minutes to make.

A top-down view of a chocolate cake with buttercream

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.

A close up view of swirled chocolate buttercream frosting

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.

cooca powder in a stand mixer with milk being poured in

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 close-up shot of buttercream on a KitchenAid beater blade

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.

A close-up shot of swirled buttercream frosting with sprinkles

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.

A top-down view of chocolate buttercream frosting on a sheet cake

Ready to see this buttercream in action? Tune in to the video below then get ready to buttercream all of your favorite baked goods!

 

A close-up shot of buttercream and a KitchenAid glass mixer bowl

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Dessert

5-Minute Chocolate Buttercream Frosting

Skip the store-bought frosting in favor of this easy recipe for the best Chocolate Buttercream Frosting that takes just 5 minutes to make.
4.92 from 378 votes
5-Minute Chocolate Buttercream Frosting Recipe
Prep Time 5 mins
Cook Time 0 mins
Total Time 5 mins
Servings 2 cups

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.)
  • ★ Did you make this recipe? Don't forget to give it a star rating below!

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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.


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Nutrition

Calories: 955kcal, Carbohydrates: 160g, Protein: 7g, Fat: 39g, Saturated Fat: 24g, Cholesterol: 94mg, Sodium: 322mg, Potassium: 545mg, Fiber: 10g, Sugar: 140g, Vitamin A: 1115IU, Calcium: 97mg, Iron: 4.5mg

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Comments

  1. Loved this frosting so quick and easy to make – delicious too. Is it suitable for freezing? If not how long can I refrigerate it for? Thanks in advance

    1. Hi Gerry! The buttercream frosting 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.

  2. Can I give this recipe to my church sisters including your name and website? I gave a sample of a whole wheat chocolate cake and used your frosting recipe. It was a delicious! Thank you.

  3. Just made this for the first time and it did not disappoint! So light and delicious and just the right sweetness. Before I added the milk and vanilla, I thought I had done something wrong because it looked almost dry. This will be my go to frosting. Thank you for a great recipe!

  4. 5 stars
    Although I’m an avid review reader, I don’t believe I’ve ever posted a recipe review until now. I’m not much on frosting, unless it’s the cream cheese variety. But my husband wanted a yellow cake with chocolate frosting, and although I cheated and used a mix for the cake, I definitely had to go with homemade frosting! Well, let me tell you, I FOUND THE RIGHT RECIPE! Not too sugary, and not like eating a stick of refrigerated butter (because who could really complain about the melted kind?!). It’s like my mom’s Christmas fudge, only better and beautifully spreadable. You’ve made a frosting and personal fan out of me. I can’t wait to make more of your delicious eats!

  5. 5 stars
    The best chocolate frosting! Super easy, creamy, chocolatey and DELICIOUS. Best of all, it doesn’t taste like sweetened butter. A winner for sure

  6. 5 stars
    This recipe was easy to make and turned out just the right consistency! It also tasted very good! I used Ghirardelli cocoa powder and it had a deep rich flavor!

  7. 1 star
    This was a bust! I followed the directions exactly!!!!! I used my stand mixer. I still found tiny chunks of butter after beating it for ten min. I think I need to go back to hand mixer for frosting. This did not work for me.

  8. 5 stars
    OMG this was amazing. It was super easy, and a big hit at my daughter’s birthday! I’m super picky about frosting, but this… yummm! It was rich and fudgy but still light somehow.. I ate way too many cupcakes lol. A keeper for sure!

    1. Perfect. That’s all I need to say.
      And the trick with the spoon. Need I say more. Suddenly I am a professional

  9. 5 stars
    Took less than 5 minutes. I used half & half instead of the milk and added a bit more to keep the frosting soft. Great flavor and no melting chocolate.

  10. I don’t like the pre-made frosting tubs from the grocery store. To me they have a chemical, off taste and don’t taste at all like the real thing.

  11. 5 stars
    Best and Easiest Chocolate Buttercream Frosting I’ve made. Great when you want something home made but still as quick and easy as throwing store bought into your trolley, if you include paying at checkout :) that is.
    Love the tip “Grab a small spoon and use the back of it to make luscious, deep swirls and create the perfect peaks”
    Thank you, with your help I created a true masterpiece.

  12. This beautifully presented & written recipe looks perfect, just what I was looking for. But then I saw it was measured in inaccurate spoons and cups! There are official quantities for these : it’s annoying to have to work out how much is meant. Most of us in the UK don’t fill our cupboards with extraneous measuring cups & spoons when only one item is needed:a scale!
    Thanks for great recipe

    1. Hi Alice – Our recipes are written in the Imperial format, so feel free to use an online conversion program for metric. :)

  13. 5 stars
    I needed a quick buttercream frosting recipe for a 9×13 pan of brownies and this one was great! I didn’t have to melt any chocolate, I grated the butter to get it to room temperature fast, and it came together in hardly no time at all. It’s intensely “chocolaty”…I even did the spoon tip to make the swirls on top!! Pretty…….Thanks.

  14. 5 stars
    Perfect. Quick and incredibly delicious. I used milk 1%, that’s all I had, and it still turned out really good. This frosting doesn’t taste like pure sugar or like a hunk of butter, like other homemades I’ve made.

  15. 5 stars
    Today ,baked home made vanilla cup cakes for my daughters Birthday. Looked up chocolate icing recipes using yours. The icing is delicious and ready in minutes.
    Friends and neighbors enjoyed them.
    Thank you for posting.

  16. 5 stars
    Second time making this recipe. It my new favorite and so easy and it doesn’t taste like 5lbs of butter like other recipes I have tried! Thank you!

  17. 5 stars
    Best easiest ever great tasting recipe I have found for chocolate buttercream frosting. My family raves about it. Very fluffy and easy to spread. 5 ⭐️star for sure. Not too expensive and simple ingredients you normally have in your pantry.

  18. 5 stars
    This was so delicious, so creamy. Used it for a chocolate cake I baked for my wife’s birthday. I was hesitant to make the chocolate cake because the frosting recipe was so involved, requiring constant temperature monitoring. A little bit of googling later I landed here…your recipe was such a lifesaver! Incredibly simple but compromises nothing in taste and texture. Bookmarked and saved. Thank you and great work Kelly!

    1. Hi there! This recipe yields 2 cups of frosting or about enough to frost 1 1/2 – 2 dozen cupcakes.

    2. 5 stars
      Loved it! I agree with them all. it is simple, great tasting, and extremely versatile with a little imagination. I made a vanilla bean cake with chocolate frosting. I had made a double batch just to make sure I had enough. It went on extremely smooth. I decided to decorate with a shell border and it held its shape just fine. The problem is, I can’t stay out of the leftover icing in the refrigerator. It goes great with a spoon too! Thanks again

      1. You are so welcome, Jamie! I’m thrilled you enjoyed the recipe! And I totally agree with you, it tastes great with just a spoon :)

    1. Hi Izzy! I’m not sure what could have happened with your frosting. You can add additional powdered sugar 1/4 cup at a time until the frosting reaches your desired consistency. :)

  19. 5 stars
    This is such an amazing recipe! I did add more cocoa powder to have more of a dark chocolate feel & now is going to be my top go to recipe! So in love with the taste and texture. Crazy delicious!

  20. 5 stars
    Amazing! Made it for my grandmas birthday and she loved it. Thanks for the recipe!!!

  21. 5 stars
    Delicious and easy to prepare! Best recipe i’ve ever made and ejoyed.
    Thank you, looking forward to trying many more recipes.

  22. 5 stars
    Let me say that I have been trying to find a recipe similar to the kind you find from a store bakery. I have a obsession with frosting. No more wasting my money on the store cupcakes from the bakery. This just checked all the boxes on my List!!! And super easy! And does not taste like I am eating a tub of butter! My husband said it’s a winner! Thank you so much!

    1. 5 stars
      Simple but effective and delicious buttercream! I used Hershey’s special dark dutched chocolate powder. Came out fabulous

  23. 5 stars
    Way better than store bought and easy. Used my hand mixer cuz thats all I have and no problem. Just had to really soften butter and add cocoa in slowly because you can end up in a cocoa cloud if too fast. My husband wasn’t sure but he loves it too!

  24. 5 stars
    This is the recipe I have used for years. So reliable and so yummy. I will never use anything else!

      1. Hi Hayley! I’ve never tried this recipe as a base under fondant so I’m not entirely sure. I THINK it would work, but let me know if you give it a shot!

  25. Please forgive me if this was answered. I may have missed this. Does this recipe frost a TWO layer 9-inch cake? Or would I need to double this? Thank you. I make a mean chocolate cake, but never ever get the icing right.

    1. Hi Nancy – I’d recommend doubling the recipe as I’d rather you have ample frosting than not enough. :)

  26. 5 stars
    I used a tad too much milk. But the recipe is so dreamy I absolutely love it. Not too rich as some buttercream recipes are. Delicious ‍♀️

  27. Just made this frosting; seems to be great. Used to frost a mini, 4 layer-chocolate chip cookie cake. Quick question, do you need to refrigerate after frosting? I looked through comments and do not see this question. Please let me know as soon as you can. Thank you.

    1. Hi Loretta! 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. :)

  28. 5 stars
    Delicious! Easy !
    Hubby’s favorite is a layered yellow cake with chocolate frosting! Found a great frosting! Thank you!

  29. 5 stars
    Amazing recipe! My only problem was I didn’t have enough cocoa powder, but it still turned out great! I highly recommend. Very tasty. I will definitely will make this again!

  30. 5 stars
    Very easy and very tasty. I thought the Amish fudge frosting I made was good but this far exceeds it.

  31. I just made this frosting to top a birthday cake yesterday, it was delicious. I did find the frosting to be a little too sweet for my taste, but I generally like things only lightly sweetened so my palette definitely doesn’t speak for the masses.

    If I cut the sugar down to 1 and 3/4 cups, do you think I’d need to alter the measurements of any of the other ingredients?

    1. Hi G! I haven’t tried it with that amount of sugar so I’m not sure what the consistency would be. You may need to use slightly less liquid.

  32. 5 stars
    Easy to make, smooth and delicious. Great match for my favorite vanilla cake recipe and can’t wait to try it with others.

    1. I’ve never tried this recipe with coffee powder, but I know others have and had total success :) Let me know if you give it a shot, Sharon!

  33. Great recipe, came out perfect. It is a 5- minute recipe. Made for my brother’s Birthday. Will use it from now on.

  34. This is the first time I’ve made homemade frosting ever and I am so pleased at how easy it was to make and how delicious it turned out. I forgot to use salt so I will definitely use it next time. One question—there were a few little spots of butter that I assume I didn’t combine enough. Any suggestions for next time?

    1. Hi Amy – It could be that the buttercream just wasn’t beaten for long enough. Also, always use a spatula to scrape down the sides of the bowl so that all the ingredients are incorporated and no lumps of butter or sugar are left in the bowl when mixing. :)

  35. I am going to substitute heavy cream for the milk. (No milk available except for powdered). Might have to titrate it, but it should work. Your thoughts? Thanks ⚡

    1. Hi Elle! This recipe yields 2 cups of frosting or about enough to frost 1 1/2 – 2 dozen cupcakes or a 9 x 13 sheet cake.

  36. 3 stars
    Made these pancakes yesterday, so fluffy and delicious. I served them with bacon, sausages, eggs and maple syrup. WOW!! What a treat.

  37. 5 stars
    that is delicious ,i used coconut milk ,i may add Carmel to it next time ,its so creamy ,ill never buy store bought again thank you

  38. 5 stars
    We LOVE this frosting! I substituted vegan salt-free butter for the butter and toasted coconut almond mild for the milk and it still was the best tasting and nicest consistency chocolate frosting ever. The vegan butter was a little tricky because it softens differently that regular, so I had to warm up a small amount of the almond milk and add it with the step where you combine the butter and powdered sugar. Otherwise, followed the recipe as is. Thanks! It will be my go-to!

  39. 5 stars
    Absolutely the best cake! I added chocolate chips to batter. This was the first time to make my own frosting and I couldn’t believe how easy and so good….thanks

  40. 5 stars
    When I first started mixing the powdered sugar and cocoa into the butter, I didn’t think this was going to turn out, then I started streaming in the milk and it all came together beautifully. Other reviewers described it as silky. That’s the perfect word for it. Delicious and perfect come to mind too. It’s not overly sweet either. Thank you.

  41. 5 stars
    This is my GO TO for chocolate buttercream when I want to ice a cake or cupcakes. Thank he salt balances out the perfect sweetness. Making it today for my daughter’s bday cake. Thank you!

  42. 5 stars
    This is the most highly requested icing for my cake customers. I now make at least 5 batches per week! Thank you so much for sharing it. My customers thank you too

  43. 5 stars
    I have made this recipe twice now … for both 9f my son’s birthday cakes and it came out perfectly both times! I increased everything by 1.5 … we like lots of icing on our cakes. This is definitely my go- to chocolate buttercream recipe!

  44. Hi – I havent’ made this yet – what if I only have a regular blender (or food processor?) and no stand mixer? Thanks!

  45. 5 stars
    So delicious!! I did not have whole milk on hand so substituted heavy whipping cream. The frosting was so silky. I ate a spoonful before turning to my cupcakes!

  46. 5 stars
    I tried this today and it tasted just like my Grandmother’s. Not too sweet and so creamy! Nothing like yellow cake and chocolate frosting! Thank you, this is a keeper!

  47. 5 stars
    SO GOOD!! Super easy to make. Makes enough to frost and fill a 9-inch round cake with no piping borders. I’ve been baking and decorating cakes for a lot of years now and have tried LOTS of different recipes. This is one of the best I’ve ever tasted. Definitely will make this again.

  48. What size cake does it frost? Does that include the filling or just the outside? how many cupcakes will it frost?

    1. Hi there! In general, this will be enough to lightly frost a 9 x 13 sheet cake or about enough to frost 1 1/2 – 2 dozen cupcakes.

  49. 5 stars
    These are so good! I was afraid we’d pick up the slight fermented taste of sourdough but not at all. I made a half recipe which gave up 12 good size cupcakes. They rose great and the top has a shiny appearance similar to a brownie. Great texture. Im an older baker and my standby was the Betty Crocker chocolate cake for the past 45 years. To note another comment…a keeper! Thank you!

  50. 5 stars
    I made the icing. My husband was really impressed. My icing had a few little edie bitty little lumps in it but I think if I would have mixed it more . That would have fixed it or my coco may have been old. But it tasted GREAT. OH It was really creamy too.. I will never buy another chocolate frosting. Thank you so much.

    1. I’m so glad you enjoyed the recipe, Linda! It could be that the buttercream just wasn’t beaten for long enough. Also, always use a spatula to scrape down the sides of the bowl so that all the ingredients are incorporated and no lumps of butter or sugar are left in the bowl when mixing.

  51. 5 stars
    This icing is to die for!!! My customers can’t get enough of it. Thank you so much for taking the time to share it

  52. Today is National Chocolate Cake day and so I made a small cake for 2 <3 and made this 5 minute recipe. Problem is I could just eat the frosting out of the bowl….will be my favourite from now on.

  53. 5 stars
    Wonderful taste and easy to make. Did not have whole milk on hand, so I used Half n Half.
    It was/is amazing. Thank you.

  54. 5 stars
    Easiest and BEST recipe ever. Super easy. I hate plastic toppings and this is made with natural ingredients. Fantastic.

  55. 5 stars
    Perfect recipe! Be sure to use really good quality Dutch Process Cocoa – it makes such a difference in the color and quality.

  56. I made this recipe and frosted the cake but forgot to refrigerate overnight. Is that still okay to eat?

  57. 5 stars
    Very easy to make and I love the rich chocolate flavor…Thank you Kelly! I have been using the same chocolate recipe for over 30 years but I think I am switching now! I may even try adding a bit of espresso powder next time for a mocha flavor.

  58. 5 stars
    I am absolutely sold on this recipe. It is easy to make and has a delicious flavor with such a creamy texture.

    1. Hi Melissa! The buttercream frosting 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.

  59. Hi Kelly,
    I m gonna try your recipe and see how it turns out. The previous recipe I tried always turned out to be gritty no matter how much I tried to avoid it. There was too much-powdered sugar in it. Although I loved the taste, it was unusable on cakes. However, your recipe doesn’t call for that kind of sugar, and there is enough of milk.

  60. 4 stars
    Really great and easy frosting. It’s not quite as rich as buttercream usually is, but it’s nevertheless a great frosting to work with. Husband loves it and it’ll definitely be my go-to recipe for quick fixes.

  61. 5 stars
    My regular chocolate frosting recipe wasn’t handy and my youngest daughter was begging for strawberry cupcakes with chocolate frosting. So I did a quick internet search for a simple no-cook chocolate frosting recipe. Although the proportions in this recipe were different than my regular recipe, I decided to give it a try due to the good reviews. Boy, am I glad I did!!!

    Halfway through mixing, the frosting didn’t look good. But mixing it for a final two minutes as recommended produced a shiny, smooth, creamy frosting! It was delicious with a rich chocolate flavor! Thank you for posting it!

  62. To make a vanilla/white buttercream frosting do you suggest following this recipe and just leaving out the cocoa powder?

  63. 5 stars
    Thank you for the recipe it was delicious but I also have a question can I use it without the coco powder to but just the buttercream frosting.

  64. Hi. This looks so good. Will definitely try :)
    Just a couple of questions; how long the does the frosting last in the fridge in the air tight container? Does this freeze well? Many thanks

    1. Hi there! The buttercream frosting 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. And I’ve never tried freezing the frosting so I’m not sure what the texture would be like after defrosting/re-whipping it.

  65. 5 stars
    I love this recipe. It is light and fluffy and didn’t have that gritty oily taste that some buttercream frostings have. I just needed enough to frost a one layer yellow cake but I saved the rest just in case I needed it during the week. Thanks.

  66. 5 stars
    Just like my Mama used to make when she was a baker and cake decorator. I am so glad I found this recipe. I felt like I’d stepped back into my childhood again when I tasted it!
    Mama used to sift her Hershey’s cocoa powder and powdered sugar together to prevent lumps, and that’s what I did. Turned out perfect. It doesn’t taste like it only took 5 minutes. I give this a 5-star review

  67. 5 stars
    Best chocolate buttercream frosting I’ve tried. Super easy. For my friends 75th birthday I added in a splash of Scotch, fin login to the milk and it made for a heavenly smoky savory frosting that went well on the vegan chocolate cupcakes

  68. 5 stars
    Will this be enough frosting to ice a two layer 9 1/2″ round cake. The height of each cake is about 1 1/2″ so only a 3″ high cake. I guess I should have made a 3 layer cake.

    1. Hi Jeanne – I’d recommend doubling the recipe as I’d rather you have ample frosting than not enough. :)

  69. 5 stars
    I made 1/2 cup of this mixing it in a small bowl stirring it with a teaspoon. It was just enough to frost the top of a box of store bought yellow cake mix baked in a 13×9 glass pan. Next time I’ll need to make the cake from scratch too. It was tasty frosting. I made it for my wife’s birthday. Thanks.

  70. 5 stars
    SUPER yummy and actually really easy! I need simple instructions and actual measurements so I was very happy to stumble on this fab recipe. It was gobbled up very quickly by my husband and kids; so thank you! (Kiss hug!)

    1. Hi Brenda – I haven’t tried that substitution so I’m not sure what the results would be. Let me know if you give it a shot!

  71. 5 stars
    I am not a dessert fan but a friend of mine has stage four cancer and I wanted to make something special for his birthday. I am delighted and thrilled with this recipe and my chocolate junkie husband gave it two thumbs up. He had mouth surgery today so that’s a big deal to get food in him. Thank you for sharing we love it❤

  72. 4 stars
    Mine had little, tiny lumps. I think I will sift the confectioners and cocoa first..it .was not the butter. I love this frosting. Makes a perfect amount…not too much and it is so rich and has such depth of flavor.

  73. 5 stars
    Delicious and ridiculously easy! My husband hates a really sweet frosting and this was absolutely perfect. I’ve made it twice now and loved it. And you can freeze it which is great if you don’t use it all. This one’s a keeper!

  74. 5 stars
    Super easy! I didnt have cocoa powder, but I substituted with a chocolate powdered drink mix. I decreased the powdered sugar due to the substitution. I didn’t want the frosting to be too sweet. When my 6yro sampled the finished frosting, she called it a “spoonful of heaven”.

    Thank you for sharing.

  75. 5 stars
    This is my very first time ever making frosting , this turned out Excellent and instructions are easy to follow. I’m definitely keeping this one . Thanks for this recipe.

  76. 5 stars
    This recipe was so easy and turned out wonderful! Thank you for posting it. My whole family enjoyed it and my husband thinks it is much better than store bought frosting!!!!

  77. 5 stars
    It was easy, tasty and not overly sweet, but a reminder to sift your powders! I forgot to sift the coco powder and I ended up with some clumps. Won’t forget next time!
    Thanks!

    1. Hi Terri – Yes. Always start with room-temp butter. Take it out of the fridge 30 to 60 minutes before getting started to bring it to room temperature.

  78. 5 stars
    This is the best chocolate buttercream I have ever made. I make buttercream all the time and thought I would try a different recipe and YUM. It’s SO smooth. I was worried at the start when the confectioners sugar and cocoa weren’t combining well with the butter but I kept mixing and it came together it turned out perfect!

  79. Hi Kelly, does the cake have to be kept in the fridge once it’s iced? I always find it makes the sponge to firm.
    Thank you Dee

    1. Hi Dee! 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.

  80. 5 stars
    Best icing recipe I’ve used-and I have frosted 100s of cakes. Beautiful consistency and not overly sweet. I had enough to frost a 2 layer cake.

  81. Amazing! The easiest and best chocolate buttercream frosting I have ever made! Thank you so very much. This is definitely a keeper.

    1. Hi Suzanne! In general, this will be enough to lightly frost a 9 x 13 sheet cake. For a thicker layer of frosting, I recommend doubling the recipe.

  82. 5 stars
    I used 1/2 C cocoa instead, just to try before adding the rest, and it was SO SO SOOOOOO delicious. I couldn’t top “tasting” it! Thank you for sharing! I’m sure it would have been great both ways, but it was perfect this way, & made a GREAT frosting for my white cake! :)

  83. I think there was way to much coco powder all i could taste was it no good 1star and we bake all the time just didn’t want to bother my grandmother for her recipe but I for sure am next time

  84. 5 stars
    Made it today and it is super delish and super easy. I did use 2% milk instead of whole milk because that’s all I had and I didn’t want to buy a whole quart just to get a 3rd of a cup. Don’t know if it made a difference or not but you couldn’t tell by me!

  85. Great recipe! Tried it out couple of times and can’t get enough. Also Can i add some black food colouring to this to make a black buttercream??

  86. 5 stars
    Delicious! I made this as frosting for chocolate cupecakes for a surprise birthday party. We taste tested and its SO GOOD! Hopefully she’ll like them!

  87. 4 stars
    If I was to make this frosting again, I would use about half the vanilla the recipe called for. It has a great consistency but a stronger vanilla flavor than I prefer.

  88. I made this tonight and it is so thick with decadent chocolaty goodness. I am afraid I had to keep tasting it to make sure it wasn’t poisonous. So I’ll have to make another batch for the cake… :) Thank you for this recipe! I will never need another one.

  89. 5 stars
    Absolutely delicious buttercream and easy to make! I’ll never buy store bought again. I also added a dash of espresso powder to amp up the flavor Yummy!!

  90. 5 stars
    This is the best frosting ever!!!!! I was worried since it had only 84 grams of butter and 2 3/4 cups of sugar instead of 200 grams butter and 3 cups of sugar like other recipes. But I tried it because of the comments and Oh. My. God. It was my first time making any frosting and it tasted almost like the frosting from my favorite bakery. It even made up for the fact that my cake had less sugar. You’re AMAZING!!!

  91. 5 stars
    Thank you so much for this recipe. It was so easy to make and tasted so good!! I attempted a different recipe the night before and it came out terrible. I was so proud of myself. Looking forward to trying your other recipes.

  92. 5 stars
    Delicious! I really had my doubts as I set out to make this frosting, concerned about how little butter there was compared to other recipes. By the time I added all the dry ingredients to the creamed butter, the mixture was completely sandy and dry and I was about to give up on the whole thing. But I added heavy cream (substituting for the milk) and voila! It came together beautifully and whipped up to a scrumptious frosting! I used to it to frost a 2 layer, 8-inch chocolate mousse and it was just the right amount with a little extra to lick off the spatula. Thank you so much!

  93. 5 stars
    I made a double batch – used organic cacao doubled the salt 1 cup less sugar and since less dry ingredients I had some milk left over… but that was just so easy to do to taste with this recipe… final result tastes AMAZING and so so smooth! Definitely making this again!

    1. Hi Evie! The ingredient list and directions are listed above, underneath the last image of this post. :)

  94. 5 stars
    Delicious and perfect! It’s so easy! I’ve been looking for a good chocolate frosting recipe and this is it! Thanks for sharing!!

  95. 5 stars
    Loved your recipe for the Chocolate Buttercream Frosting. I tried it for the first time a couple of days ago when I was testing out a new chocolate cake recipe as well. It was PERFECT! Both were awesome ~ Keeping this recipe in my book of “go to” recipes. Thanks a bunch!

  96. 5 stars
    Amazing! Amazing! Amazing! whole family loved this frosting on a slab of chocolate cake. Will always use this one from now on

    1. Hi Michele – This recipe yields 2 cups of frosting or about enough to frost 1 1/2 – 2 dozen cupcakes.

  97. 5 stars
    This was the best chocolate frosting and so simple to make. My husband could not stop licking the bowl.

  98. 5 stars
    I made this recipe today for a devil’s food cake. I felt like something chocolately chocolate. This fit the bill perfectly. Perfect flavor balance, texture plus the quick and easy was quite a pleasant surpise. This will be my go-to in the future. This time I used Hershey’s Cocoa. I have four other types of cocoa and I will try them all out in turn.

    1. I’m thrilled you enjoyed the recipe, Micheal! I look forward to hearing which cocoa you prefer the best!

  99. 5 stars
    this was so quick and easy! I used the paddle attachment and then the wire whisk to get it smooth and it was perfect!

    1. Hi Alissa – Confectioners’ sugar really is essential in this recipe to reach the desired consistency.

  100. i made this recipe with no high hopes that it would taste good because I’ve had such bad experiences before, but this was delicious!! i love the flavor and its so easy and quick to make, thank you!! also mine was a little bit more curncy since I did it by hand and not a mixer, but still amazing,

    1. Hi Linda – I’d recommend doubling the recipe as I’d rather you have ample frosting than not enough. :)

  101. Made this frosting yesterday,it was so easy but most of all it was absolutely delicious. This recipe is definitely a stayer.. Thanks so much..

  102. 5 stars
    I used this to make cake pops, it worked wonderfully! I had to add a little extra milk to make it easier to combine with the cake, but otherwise it was perfect!

    1. Hi Margot! The ingredient list and directions are listed above, underneath the last image of this post.

  103. can i do this by hand? i don’t have a mixer, only a stick blender! would it be better to use this or just mix by hand?

    1. Hi Bill! It really depends on the size of your cupcakes and how much frosting you use, but it should frost 1 1/2 – 2 dozen cupcakes.

  104. Made it for my boyfriend’s birthday cake. As good as, if not better, than chocolate frosting recipe on back of cocoa box! Used special dark cocoa and WOW!!!

  105. 5 stars
    I frosted a nine inch two layer and had plenty without doubling! Super easy and I was out of vanilla and used 1 tsp almond extract and it is yummy!!! Thanks so much!!!

  106. I made it with Ghiradelli cocoa, and it was delicious. However, I don’t have a paddle attachment, and I had to add the milk and vanilla while I was adding the xxxx sugar because it was too dry.

    1. Hi Sara! I’d recommend doubling the recipe as I’d rather you have ample frosting than not enough. :)

    1. Hi there! It really depends on the size of your cupcakes and how much frosting you use, but it should frost 1 1/2 – 2 dozen cupcakes.

  107. 5 stars
    LOVE this! Quick and easy! I added a tad more cocoa because I was at the bottom of the tin, which made a rich, fudgy frosting like non other. Nilla wafers + this frosting = grown-up (ish) Dunkaroos and I’m here for it!

  108. Hi Kelly
    I made this frosting today, although its come out delicious it’s got lots of small little lumps in there. My butter was at room temp, I sieved the icing sugar and cocoa powder and added it a little at a time. I’m not sure what I’ve done wrong, but do you know how to get rid of the lumps?

    1. Hi Zahraa! It could be that the buttercream just hasn’t been beaten for long enough. Also, always use a spatula to scrape down the sides of the bowl so that all the ingredients are incorporated and no lumps of butter or sugar are left in the bowl when mixing. Hope this helps!

  109. 5 stars
    so delicious! so glad i took 5 min instead of 30 or so to drive to town and get frosting!!!!!!!❤❤❤❤❤❤❤❤❤❤❤

  110. 5 stars
    Perfect! Made it twice. Once for cupcakes and once for brownies and it was delicious both times.

  111. 5 stars
    I tried it and it was awesome!
    I loved the touch of salt and I even threw in a teaspoon of brewed coffee to give it a richer flavour. I’ll definitely use this recipe again!
    Thank you.

  112. This is the second time I made this. It’s great! I reduced the sugar since I only had one and 3/4 cups left. Then I used 3/4 cup dark chocolate chips ’cause that’s what i had. I melted them in the microwave carefully! And then I followed the instructions . . . yummy!

  113. 5 stars
    Really amazing. We didn’t have cow’s milk so we used coconut milk and it was so good. The extra bit of salt really helped cut the sweetness and gave it some depth!

  114. 5 stars
    Absolutely delicious! Instead of vanilla I used pure almond, oh my word AMAZING! So happy to find a recipe that makes a smaller amount too!

  115. 5 stars
    I just made a Chocolate loaf cake and was going to dust it with powdered sugar. I decided to see if there was a recipe for frosting that included ingredients that I already had in the house. Since we’re in the middle of a pandemic right now, I’m trying not to go to the store more than needed. I came across this recipe and it’s fantastic! I think it would have come out smoother if I had sifted the dry ingredients first, but delicious! I’m also happy that it can be made with almond milk as well. Thank you!

  116. 5 stars
    Thank You, Thank You, Thank You… My wife is a chocoholic and she LOVED it.. Me Too… I even made it with Almond Milk… Fantastic… Much Love, God Bless!!

  117. 5 stars
    I made this vegan (my spouse can’t do dairy) by substituting vegan butter (Melt Organic brand sticks) for the butter and unsweetened macadamia creamer (Milkadamia brand) for the milk. It came out AMAZING. I don’t normally love dairy substitutes, but it worked out super well with this recipe and those products.

  118. 5 stars
    Very good. Would definitely make again. Since I never have whole milk at home, I reduced the milk (I used 1%) by about one-third and topped it up with whipping cream. Far better than store-bought frosting, which I always find too oily-tasting.

  119. 5 stars
    Made it, very easy, a little messy but I have a very old Hobart, not the tallest one. The texture was perfect, it spread so easily. I made it for a friend, don’t like chocolate much myself, seemed like a really strong dark chocolate taste so I’m sure she will love it. I’ll make it just white or almond sometime for myself.

  120. 5 stars
    Super yummy! I’ve never liked canned frosting and this is super easy. Will make a larger batch next time tho. It is just a little skimpy if you like frosting!!

  121. 5 stars
    Tastes amazing!
    I did use some rum instead of vanilla since I was making a chocolate rum cake and boy was it popular. Great texture. Full mouth feel ; ) Will use this easy recipe forever. Thank you!

  122. 5 stars
    Very simple. My 9 year old used it for a school baking assignment with minimum help and it was delicious!!

  123. 5 stars
    Very easy! Glad it called for milk instead of heavy cream… I didn’t have to go to the store! Made enough for frosting 16 cupcakes with leftovers!
    Smooth and melts in your mouth!
    Kim

  124. Hi Kelly, I made the frosting and it was really good! Only one thing, this doesn’t have to do with the recipe its self. But I think you should put how many serving. Thanks for the frosting, though!

    1. Absolutely, Anita! 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.

  125. 5 stars
    Thank you so much for this wonderful recipe. Went to two stores trying to find canned frosting and because of the current situtation (and Easter) the shelves were bare. I was so happy to find this easy recipe and will always make this frosting instead. It is sooo much better than canned. What a great find. Thank you!

  126. I’m GOING to make this because I gotta use stuff up! Not really – Mel’s turning 83 on Monday and I said I’d make the cake. And I have a simple question: Why not use salted butter and skip the salt? There has to be less salt than 1/4 t of salt in 6T of salted butter. Does the salt in butter change the butter so that it doesn’t “work”? Thanks for your help.

    1. Hi David – I like using unsalted butter so I can better control the quantity of salt. The recipe will work whether you use unsalted or salted butter, but if you use salted butter I recommend leaving out the 1/4 teaspoon salt.

    1. Hi Lisa! You’d need to just adjust the quantities based on the consistency of the frosting if you use the ingredients you reference.

  127. I have no more cocoa powder but I do have chocolate ships…can I use them for the icing instead?

  128. Today is my birthday, and we are sheltering in place as are many. I wasn’t going to bother with a cake, but then I was cleaning my pantry this morning and found a brand new container if organic cocoa powder. I’m taking that as a sign that I need to whip up a cake and frosting. I’m low on most ingredients, but I have what is needed for a chocolate cake and chocolate frosting! I’m so excited to make this recipe!

    1. Happy birthday, Caitlyn! Chocolate cake with chocolate frosting sounds like the perfect way to celebrate :)

  129. Can I use heavy cream instead of whole milk I only have 2% milk in the house, we are under a shelter at home so going to the store for whole milk isn’t a great idea, would the measurements change?

    1. Hi Amy! You can use 2% milk however, the consistency might be slightly different than if you were to use whole milk. And the measurement is the same.

  130. 5 stars
    I’ve just made this. I was so eager that I didn’t read through the recipe first and ended up putting all the ingredients in together and whizzing them all up at once!! Well, I was worried that I’d spoilt it ….. but I didn’t – it is really lovely!!

    1. Hi Kandra! In general, this will be enough to lightly frost a 9 x 13 sheet cake. For a thicker layer of frosting, I recommend doubling the recipe.

  131. 5 stars
    First time I’ve made this and it was super simple! I love it! I will definitely keep this recipe.

  132. 5 stars
    Just used it on my daughter’s birthday cake. Baked a chocolate cake, so the frosting is perfect. Best icing ever!

  133. 5 stars
    this stuff is amazing! this frosting has perfect consistency and taste, all while being quick to make. this is my favorite chocolate frosting i have ever made!

  134. Hi, if we are in a hot climate will this buttercream hold it’s shape or will it melt? Could I use cornflour to possibly stiffen the buttercream? Thank you! Can’t wait to try the recipe out :)

    1. Hi there! Since it’s (of course!) butter-based, it might not be the best option for a hot climate.

  135. Hi there just wondering can I substitute baking chocolate instead of baking cocoa ?
    I dont have any cocoa right now!

  136. 5 stars
    Wish i could give this recipe a 6 star because not only was it tasty it was so simple to follow .My teenage son who says mom cant cook as good as him i found sneaking around in the fridge in the middle of the night with a huge spoonful of this wonderful frosting. The look on his face was priceless! Thank you .

  137. 5 stars
    EZ PZ!! I didn’t want to get out the KitchenAid since I was halving the recipe. So I actually used my old school hand cranked egg beater and it still turned out GREAT! Also got a good arm workout. It was lovely, smooth and tasted wonderful! Thanks tons!

  138. Hi there, this ia an amazing choco buttercream frosting. I’ve been baking chocolate cake but never had a chance to have a perfect frosting (just learning from youtube). But with this recipe, my daughter’s cake went just perfect!. Thank you for sharing, this will be my go to frosting

  139. 4 stars
    I have made this frosting many times and it’s excellent. I sometimes add other flavoring just to spice it up. It’s a wonderful consistency and easy to pipe! This is my go to chocolate frosting recipe! Love it!

  140. 5 stars
    made this because my husband and daughter baked a chocolate cake and hubby wanted chocolate frosting on it. He was going to go buy store frosting, I said NO. I loved it (and I don’t like chocolate frosting) he said it was just like his mom’s so it was a win. (When it was all done and frosted he realized it was my birthday, I didn’t say anything while he was making it. lol) Will make it again and will share the recipe with my friends.

  141. 5 stars
    Just made this frosting for the first time today. I am so glad I found this recipe! It makes the best frosting and it is so easy to make. Thanks for sharing!

  142. 5 stars
    first time making buttercream frosting, (AND a chocolate cake), and even though the cake looked like a disaster, the frosting covered it up and made it look decently put together, and made it taste great too! was mom’s birthday and she loved it.

    1. Hi Lauren – It really depends on the size of your cupcakes and how much frosting you use, but it should frost 1 1/2 – 2 dozen cupcakes.

  143. 5 stars
    Substituted sour cream and 10% creamers instead of whole milk. Used salted butter as that’s all i had….stilI tasted awesome..light, chocolatey and lots of it..Amazing!!

  144. 5 stars
    Thank you so much this recipe helped me so much. I used it to “frost” my triple chocolate brownies. I would totally recommend it.

    1. I’m so glad you enjoyed the recipe, Stephanie! Triple chocolate brownies sound delicious right now!

  145. 5 stars
    Super easy to make! Truly a “5 minute recipe”. Gave me a lot of frosting for very little ingredients. Very soft and fluffy, with a rich and expensive chocolate flavor. Definitely will be using this recipe again someday! :)

  146. 5 stars
    Delicious!!
    I was searching for a chocolate buttercream frosting made with cocoa powder and maple and came across this. It looked and sounded great.

    I substituted 1/3cup of maple syrup for 1/3 of the 2-1/3 cups of confectioners sugar and it turned out great!!

  147. I love yellow cake with chocolate frosting and so do our two sons. Our youngest is coming home for spring break, and his older brother is coming to visit as well. I made a box yellow cake (tweaked a bit) and will be using this recipe for the frosting. My wife is frosting fanatic and loves homemade frosting, so she will be the ultimate judge. Will follow up with the critics reviews.

  148. 5 stars
    Loved the icing – so much better than canned – I had forgotten how good homemade was. I put it on a triple chocolate cake for my daughter’s birthday! Everyone raced!

  149. 5 stars
    This was THE BEST chocolate frosting I have EVER HAD! I wanted to eat it with a spoon it was so good. Rich and chocolatey, but not overpoweringly sweet. Just the right amount of salt gives it richness. A keeper FOR SURE!!!

    1. Hi Marjorie! 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.

    1. Hi Mallory – It really depends on the size of your cupcakes and how much frosting you use, but it should frost 1 1/2 – 2 dozen cupcakes.

  150. 4 stars
    I ended up doubling the recipe for 50 cupcakes and then making one more single batch for a mini cake. I whisked together the sugar and cocoa powder in a separate bowl while my butter creamed in my stand mixer to help remove any lumps.
    I also added espresso powder.
    This was rich and delicious and so silky smooth! Grainy frosting is a pet peeve of mine!
    It spread well but was not as successful in piping, not quite stiff enough.
    Huge hit at the birthday party today!

    1. Hi Maria! I’d recommend doubling the recipe as I’d rather you have ample frosting than not enough. :)

  151. What are the ingredient amounts for this recipe , creamy chocolate butter cream frosting . I don’t see it it . Can someone please share them with me .
    Thanks

  152. 5 stars
    Loved the buttercream recipe …. but like a few others, cocoa and icing sugar big mess!!!! Learned a very valuable lesson – stir first or add a little at a time or poof a big blast of sugar and cocoa!

    1. Hi Madison! You can use 2% milk however, the consistency might be slightly different than if you were to use whole milk.

  153. After creaming the butter n vanilla that when the sugar and cocoa are added to STIR it first to combine the ingredients… I poured it in turned on the mixed a PUFFF a cloud of
    cocoa and powder sugar… OH MY!!! So my advice is to stir it together first and then use the mixer to make the frosting nice a fluffy…I added about 3/4 of the milk and a little at a time till frosting was the consistency I wanted. good recipe

    1. Hi Christina – I’ve never tried freezing the frosting so I’m not sure what the texture would be like after defrosting/re-whipping it.

  154. 5 stars
    Seriously this is a excellent butter cream recipe. Just try it……….super easy and tastes way better than the canned stuff.

  155. 5 stars
    Wow! So easy and yummy! I had to add the milk in before the confectioners sugar, because it was too hard for my hand mixer, but it still turned out wonderfully! Thank you for the recipe!

  156. 5 stars
    I did make it. I added cherry juice instead of milk, & 1 tsp of cheery juice to replace the vanilla. It’s so creamy & tastes awesome. Thanks so much for the recipe with cocoa.

  157. 5 stars
    Really nice and rich icing. My son says it tastes like “dark chocolate” (using “No Name(tm)” cocoa powder) — this means it’s not too sweet!

    I was a little freaked out when it still seemed very powdery after combining the butter and the sugar and cocoa but once the milk was mixed in it became very creamy.

    I just used a hand mixer with the regular mixer attachment and it worked fine.

    I’ll definitely use this recipe again (the highest praise one can give).

  158. 5 stars
    Absolutely fantastic I would give it more stars
    If I could! I made the 5 minute chocolate buttercream and it sure beats anything yoU buy in a can!

  159. Made it today and it turned out great. To the original recipe I added almost double the amount of confectioners’ sugar and thinned with a little heavy cream. Lots of creamy chocolate goodness. Covered my cake abundantly and I can hardly wait to tear into it this afternoon when desserts are served.

  160. 5 stars
    So delicious! Everyone went hyper excited with the buttercream frosting !!! Will go for this again and again. Leaving the comment as I searched again for this recipie to make the next cake outta with it

  161. 5 stars
    I just made this frosting and it is absolutely amazing!
    I am 61 y/o and it reminded me of when my Mom and I were baking. Fond memories!

    Note: For the amateur baker, don’t hesitate to try this recipe – The mixture looks thin-Don’t add additional confectioner’s sugar. After blending 2 minutes it had the perfect texture. Motivated to make this for work and parties!

  162. 5 stars
    I needed a quick frosting yesterday and came across this one. I will never buy chocolate frosting again. This was wonderful, easy, and delicious. Everyone loved it so much. Thank you!!

  163. 5 stars
    It is wonderful. I would definitely double or triple it next time, for more of it , especially to frost and fill a 2 or 3-layer cake.
    Also, I used organic powdered sugar with tapioca starch instead of corn starch, as I cannot eat corn. It came out well. (Just sift it going into the mixer bowl, as the tapioca can have tiny clumps).
    Good job, Kelly! Jill

  164. 5 stars
    I made this frosting for my sons birthday cake and it was a hit! I couldn’t stop licking the spatula. I love how it was super quick and easy! Thank you so much! This was added to my recipe book.

  165. 5 stars
    I made this frosting for my husbands birthday cake and it was AMAZING!!
    so simple to make and incredibly DELICIOUS! Thank you!

  166. 5 stars
    We had chocolate day at work so, I made a homemade chocolate cake and used this recipe for the frosting. It was so quick, easy and delicious, it was a hit with everyone. This recipe is a keeper!

    1. Hi Denise! It really depends on the size of the cupcake and how much frosting you use, but it should frost 1 1/2 – 2 dozen cupcakes.

  167. 5 stars
    Hands down the best buttercream frosting recipe ever! I have tried many recipes and this one is so simple and so damn delicious. I’ve written it down in my journal so I never lose it.

  168. 4 stars
    Whips up fluffy. I needed an extra 1/3 cup milk. (I used 1/2 and 1/2).

    A bit too sweet for me but my neighbors think it is perfect!

  169. 5 stars
    For years I had a “go to” chocolate frosting recipe. (Basically a ganache that I then beat after it cooled completely.) Now this is my “go to” chocolate frosting. Simple, quick, delicious. Not cloyingly sweet. Maybe the fact that I make it with Callebaut cocoa makes it so special, but this is definitely a keeper. Pipes like a dream for decorating.