5-Minute Chocolate Buttercream Frosting

from 549 votes

This will be the richest, creamiest, most delicious Chocolate Buttercream Frosting to ever cross your lips. It’s silky smooth, made with six simple ingredients and has a rich chocolate flavor. It’s perfect for frosting cakes, cupcakes, brownies and more!

Chocolate buttercream frosting on the paddle attachment of a stand mixer.

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 my vanilla buttercream recipe), 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 best chocolate buttercream frosting to ever cross my lips. I repeat, 5 minutes.

How Much Frosting Does This Make?

This recipe yields 2 cups of frosting or about enough to frost 1 ½ – 2 dozen cupcakes or a 9 x 13 sheet cake

If you’re frosting a 2 layer cake, I recommend doubling the recipe as I’d rather you have ample frosting than not enough.

A chocolate sheet cake with chocolate buttercream frosting and rainbow sprinkles.

Ingredients You’ll Need

No fancy preservatives. No seven-syllable ingredients. Just six simple ingredients:

Glass bowls containing ingredients to make chocolate buttercream frosting, including room temperature butter, salt, unsweetened cocoa powder, powdered sugar, vanilla extract and whole milk.
  • Unsalted butter: Be sure it’s softened to room temp before you start. It should feel cool and lightly indent with a fingertip. Avoid melting or over-softening for the best consistency.
  • Unsweetened cocoa powder: Either natural or Dutch-processed. Just be sure to avoid varieties with added sugar for better control over the sweetness.
  • Confectioners’ sugar: Also known as powdered sugar. 
  • Milk: Use whole milk for that perfectly creamy texture. Other milks work, but your frosting will be slightly less creamy.
  • Vanilla: Use pure vanilla extract for the best flavor.  
  • Salt: My secret ingredient! Just a pinch of salt helps balance out the sweetness and round out the flavors.

See the recipe card for full information on ingredients and quantities.

Kelly’s Note: Some people swear by sifting the cocoa powder and confectioners’ sugar for a silky frosting, but I find that just adds unnecessary time. Trust me, if you follow my recipe you’ll have velvety smooth frosting without the extra step!

How to Make Chocolate Buttercream Frosting

I make this in my stand mixer but a large bowl and a hand mixer works, too! Just note that your buttercream may not be as smooth.

  1. Beat the butter. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium speed until it is smooth. This will take about 1 minute.
  2. Add the confectioners’ sugar and cocoa powder to the bowl and beat until combined. 
  3. With the stand mixer running on low speed, slowly stream in the milk and vanilla extract. Add the salt and continue beating until well combined. Be sure to scrape down the sides as needed so everything gets incorporated.
Milk being streamed into a stand mixer bowl that contains cocoa powder, powdered sugar and butter.
  1. Increase the speed to high and beat the frosting for an additional 2 minutes.

Kelly’s Note: The key to achieving a light and smooth buttercream is giving it a good beating. The longer you whip it, the more air gets incorporated, resulting in a lighter and smoother texture. By the end, your buttercream should be a lighter color than when you started.

Creamy chocolate buttercream covering a paddle attachment of a stand mixer with more buttercream in the bowl.

If your frosting is runny: Add additional powdered sugar, ¼ cup at a time, until the frosting reaches your desired consistency.
If your frosting is too thick: Slowly add more milk until the desired consistency is reached.

Tips for Homemade Chocolate Buttercream Frosting

  • Use good quality cocoa powder. The better the quality, the better the taste of your frosting. Natural cocoa powder has a brighter, more acidic flavor, while Dutch-processed cocoa is treated with an alkaline solution, resulting in a milder, smoother taste.
  • 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 buttercream frosting pipes like a breeze. So get your fancy pants on and check out my simple trick for piping two-tone swirled frosting.

Pro Decorating Tip: 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.

Rich American chocolate buttercream frosting swirled atop a chocolate cake.

Storage Tips

Store the chocolate buttercream in an airtight container 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.

Use this Chocolate Buttercream Frosting for:

This velvety chocolate buttercream frosting is perfect for cakes, cupcakes, brownies, cookies and beyond! These are just a few of my favorite desserts to pair with this frosting:

The Best Chocolate Buttercream Frosting Video

5-Minute Chocolate Buttercream Frosting

This will be the richest, creamiest, most delicious Chocolate Buttercream Frosting to ever cross your lips. It’s silky smooth, made with six simple ingredients and has a rich chocolate flavor. It’s perfect for frosting cakes, cupcakes, brownies and more! FULL RECIPE: https://www.justataste.com/5-minute-chocolate-buttercream-frosting-recipe/

Watch Kelly make this easy chocolate buttercream frosting, plus how to effortlessly add frosting to a piping bag and pipe it onto a cupcake. Get ready to elevate your desserts to a whole new level!

Common Questions

Should cake with buttercream frosting be refrigerated?

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.

Can I use heavy whipping cream instead of whole milk?

Absolutely! But you might need to adjust the quantity since it’s a bit thicker.

Can I use salted butter instead of unsalted butter?

Yes, you can, but be mindful of the overall saltiness. Adjust the added salt accordingly or omit it if using salted butter.

Can I use non-dairy milk like almond or soy milk?

I haven’t tried this substitution but it should work. However, you might need to adjust the quantity since it’s a bit thinner.

Why is my frosting grainy?

The most common culprit is that the sugar didn’t dissolve into the butter properly, so really take your time to cream the ingredients together.

Can I freeze chocolate buttercream?

I go both ways when it comes to this question! Yes, you absolutely can freeze buttercream, but in order to maintain the silky smooth consistency, you need to know how to thaw it. Once your buttercream is frozen solid (in an airtight container), bring it to room temp in the refrigerator, then if necessary, re-whip it in a stand mixer to guarantee the best texture.

How can I make my frosting less sweet?

Balance sweetness by adding more cocoa powder or a pinch of salt. Adjust gradually, tasting as you go.

A chocolate sheet cake topped with silky chocolate buttercream and bright rainbow sprinkles with two pieces of cake on plates next to it.

Try These Frosting Recipes Next

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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.
Author: Kelly Senyei
4.90 from 549 votes
Chocolate buttercream frosting on the paddle attachment of a stand mixer.
Prep Time 5 minutes
Cook Time 0 minutes
Total Time 5 minutes
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.)

Kelly’s Notes

  • This recipe yields 2 cups of frosting or about enough to frost 1 ½ – 2 dozen cupcakes or a 9 x 13 sheet cake.
  • If you’re frosting a 2 layer cake, I recommend doubling the recipe as I’d rather you have ample frosting than not enough.
  • No stand mixer? No problem! You can make this using a large bowl and a hand mixer.
  • Use good quality cocoa powder. The better the quality, the better the taste of your frosting.
  • This recipe can be easily doubled.
  • 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.
  • If your frosting is runny: Add additional powdered sugar, ¼ cup at a time, until the frosting reaches your desired consistency.
  • If your frosting is too thick: Slowly add more milk until the desired consistency is reached.
  • Store the chocolate buttercream in an airtight container 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.
  • ★ Did you make this recipe? Don’t forget to give it a star rating below!

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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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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Comments

  1. 5 stars
    Yesterday I made your delicious chocolate buttercream frosting recipe to decorate my homemade chocolate cupcakes. I was bringing them to share at work so I don’t eat them all. Lol! I only had 100% cacao natural unsweetened and it still tasted amazing!!! Everyone at work loved the silky, delicious and chocolate frosting on chocolate cupcakes. I actually made something amazing because of you!! Thank you so much!!!

  2. 5 stars
    Kelly…

    Last week… I made your yummalicious chocolate buttercream frosting exactly as instructed in the recipe. It was sooo good! This week… I’ve doubled the recipe and found the same awesome results! My husband would find it difficult to forgive me if I decided to make an alternative! This is now… and will always continue to be… my go to frosting!.. It’s the best!

  3. Although I used Monk Fruit instead of cane/refined sugar, and Oat Milk instead of cow’s milk, it was super moist and delicious. Thank you!

  4. 5 stars
    ITS EXCELLENT CHOCHOLATE BUTTER CREAM FROSTING. MADE A CAKE FOR THE SUPERBOWL PARTY TOMORROW AND THE FROSTING IS DELICIOUS, TO DIE FOR- MY MOM SAID, AND I LOVE IT TOO. ITS AMAZING. IADDED A BIT MORE VANILLA TO IT AND A DASH OF ALMOND. OUTSTANDING!! ILOVE IT I LOVE IT I LOVE IT!!!THANKS SOO MUCH FOR THIS RECIPE!! I WAS WILL USE ALWAYS IN THE FUTURE AND WILL CERTAINLY PASS IT ON TO FRIENDS AND FAMILY!! THANK YOU KELLY AND GOD BLESS YOU!! YOUR AMAZING!! CHEERS!! AND HAPPY SUPER BOWL PARTY TO EVERYONE!! STAY SAFE HAVE FUN AND BE WELL!! CHEERS AGAIN!!

  5. 5 stars
    First time making this recipe. I needed something quick for my husband’s birthday cake. I used half and half instead of whole milk, didn’t have any in the house. I followed the recipe exactly except for the half and half. I did use my stand mixer, which does really make a difference in the smoothness of the frosting. So easy, and I couldn’t stop licking the spoon. This is my favorite birthday cake frosting. Thank you so much!

  6. 5 stars
    Very easy to make and so delicious. My entire family loved it. Also, I agree with another reviewer. I thought it wouldn’t turn out because I couldn’t get the butter and powders smooth like I thought it should look, but as soon as I added the milk it was perfection. Thank you for sharing this recipe.

  7. 5 stars
    Best frosting ever! I’ll never purchase another store bought frosting again. It’s so easy and my family loved it! The kids were scraping the bowl clean :)

  8. 5 stars
    I discovered this recipe 5 years ago and it has been my go to ever since. It is absolutely DIVINE. The one thing that I will caution is that I always end up at a point where it’s just butter, sugar and chocolate in the mixer and it looks like a complete disaster! Like I have a bowl of densely packed dirt and I’m like “omg I totally screwed this up”. I follow directions well so I assume this happens to everyone and not just me. If (or when) it happens to you – don’t panic! As soon as you put that tiny bit of milk into the mixer the icing just blooms! It’s science! It will turn from a bowl of dirt to a bowl of luscious chocolatey heaven right before your eyes. It’s seriously magical. I lick too many spoons and spatulas every time. Thank you Kelly for this chocolate miracle!

  9. This frosting couldn’t be easier to make, and it has a great consistency. My only issue is how sweet it is, over the top sugary. Is there a less sweet chocolate buttercream out there?

    1. So glad you enjoyed the recipe, Jill! I haven’t tested this but you can always try using less sugar. Let me know how it turns out if you do!

  10. Hi, just a quick question: I’m making this for my moms birthday cake and I always get frosting/icing too thin and liquid-ish. How can I stop that?

    1. Hi, Adalyn! If you follow the recipe, the icing should be the perfect consistency! I hope your mom enjoys her birthday cake!

  11. 4 stars
    I know I did it wrong, but the butter, conf sugar and cocoa would never mix together. Finally, after about 20 min of beating I put in the milk, it clumped. So I had to beat that about 30 min to get it without lumps, sort of. Tasters good. What did I do wrong

    1. Hi Anne! It should clump and then quickly turn to buttercream. You shouldn’t wait that long to add the milk. Did you add it when the recipe stated to do so?

    2. Did you melt the butter? If yes, that’s why. You need softened butter for this recipe. That’s the only think I can think of.

  12. 5 stars
    Super quick, easy-peasy, and tasty! FYI, I used Bensdorp dark Dutch process cocoa, and it tempered the sweetness down significantly. This recipe makes enough for a simply frosted two-layer 8 or 9-inch cake, or a single layer 8 or 9-inch cake with scalloped bottom edge and major frosting poufs on top. Wish I could send y’all a photo!

  13. 5 stars
    I made your chocolate frosting last night and absolutely love it! I’ve made other frostings over the years, but I felt like I wasn’t successful with them. Your recipe is right on the mark!

  14. 5 stars
    Absolutely amazing! Super quick and delicious. I will admit it’s a tad sweeter than I assumed but hey, isn’t that what it’s all about? Perhaps I’ll use a dark cacao powder next time and see how it goes, just for fun. Thanks!

  15. 4 stars
    very good, but it turned out a bit more liquidy than i expected. other than that it was really delicious!

    1. Hi Grace – 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.

  16. 5 stars
    I had my doubts… would it really be that good. OMG. It Is sooo good! I’m saving this and it’s going to be my new go-to chocolate frosting from now on!

  17. 5 stars
    Made the frosting exactly as written. Perfection! Will not ever buy chocolate frosting in a can again. I only had Special Dark Cocoa powder. It was heavenly! This is my go-to chocolate frosting. Now to find the Vanilla Buttercream and I’ll be all set! Thank you so much for a perfect recipe!

  18. Will be making this tomorrow for a 6″ 2-layer cake. Unless I’m missing it, the recipe doesn’t say what size cake the 1x recipe will frost & I don’t want to make the 2x recipe and have tons left over as I’m a choc addict & can’t have leftover icing in house. Freezing it doesn’t help an addict btw! lol. nothing, not even freezing, stops the likes of us!

    1. Haha! I totally understand! 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. Hope that helps! :)

  19. 5 stars
    Hi Kelly, I’m glad I came across your Buttercream Frosting recipe. I’ve actually been using this recipe since my mom gave it to me about 50 years ago. Of course we always used skim milk because that is the milk we drink. The frosting is always fluffy and delicious yet a little sweet. When I read your version I noticed you add salt. I’ve never thought to do that. I gave it a try, DELICIOUS. It helps cut down on the sweetness which means I can eat more, lol. Thank you very much for sharing this recipe. I look forward to trying more of your recipes.
    PS – I would have posted a picture of my cake but it got eaten up. Barely any crumbs left. That’s a good thing!

    1. Love reading this, Sue! I’m thrilled you loved the addition of salt :) Welcome to Just a Taste!

  20. 5 stars
    Hello,
    While I have only made vanilla buttercream frosting perhaps 12 times (having only recently had enough courage to try…), I decided to try chocolate buttercream frosting using your recipe.
    I must say the recipe is absolutely grand and sooo easy to follow and prepare. I will continue to use this recipe in the years to come. Thank you so much for sharing your baking expertise.

    Sincerely,
    Cathy Traynor
    Bass Lake outside Vestaburg, Michigan

  21. 5 stars
    I must confess – I came online to see if my “invention” was a bona fide recipe. Sometimes, I just want a little something sweet, so I put a heaping tablespoon confec. sugar, a heaping tablespoon cocoa powder, and a dab of butter (TB?) and a little salt in a cup, microwave until the butter’s melted, stir well, and then drizzle in a couple tablespoons of half and half. What a nice little treat! Sometimes, I nibble with a spoon, sometimes I dip ruffles potato chips or pretzels. Who knew that this was actually icing!

    My invention is more chocolatey and less sugary than this, but it is delicious. I left some in the cup overnight to see what it would be like when it cooled, and it is fabulous. So, try upping the cocoa powder for more of a dark chocolate flavor. I’m going to ice my next batch of brownies with my invention. It cools down with a nice shine.

    Since “my” version is hot, it won’t swirl like yours does, but it is all of the same family of deliciousness. I’m also going to try adding orange extract – simple to make by just adding pared orange peel to a little vodka and let it sit for one hour or forever. I never throw away a citrus peel, I always make extracts. Thanks for this recipe!

  22. Purrr…fect! I didn’t have a paddle, but beaters worked well. I had to use margarine & it still turned out great. Not too sweet, which is perfect, too.

  23. 1 star
    I’m an experienced cook. I wasn’t familiar with beating the butter and sugar/cocoa mixture first before streaming in the milk but thought I would give it a try. I ended up with lumpy frosting, had to toss it in the trash and go search for my old tried and true recipe. What a waste of ingredients.

  24. So delicious ! My kids wanted chocolate icing for cupcakes and I didn’t have much time. I even halved the recipe bc I didn’t need much. And it turned out SO DELICIOUS. i love that it’s not a super sweet flavor- great balance of chocolate and sweetness. And the salt is the perfect touch, makes the flavors pop! So good! The kids and husband also loved it. We all kept saying “oh my it’s so good”

  25. Make this frosting quite often. It is very simple and tasty. Nothing like homemade frosting. Soooo good. The trick is to be sure you beat it at high speed to get the desired fluff.

      1. Hi Kim! 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. 5 stars
      This is a great, easy recipe! However, there is far too much salt for my taste. I know some like that salty/sweet taste but I taste so much of the salt. That being said, it’s still delicious and that’s not going to stop me from devouring it! I’ll just cut back on the salt next time. Thank you for sharing!

      1. Thanks for your note, Meghan! I’m thrilled you enjoyed the recipe (even if it was too salty for you). :)

  26. 5 stars
    My husband asked me what do ya want me to make you for your birthday. I said Chocolate cake and I have the perfect frosting. And it is yours.

      1. 5 stars
        Best chocolate buttercream I have ever made in my 70+ years! It is perfect with the crazy cake, and I did add 1/2 teaspoon of instant coffee to the dry ingredients of the cake.

  27. 5 stars
    Thank you for an excellent, fast recipe that uses standard pantry staples. I just got my frosting groove back.
    P.s.the spoon swirls were a fabulous idea.

  28. 5 stars
    We enjoyed this frosting. I did not add salt as suggested in the recipe because I used salted butter. A double batch covered a tiered cake. Thank you for sharing this recipe!

  29. 5 stars
    Made this for the first time today. Wasnt sure if it was going to work from the way it looked at the beginning but it came together beautifully! So easy to make. And very tasty.

  30. 5 stars
    I just made this recipe and it’s exactly what I’ve been looking for. Didn’t change a thing… great taste and great consistency. Used it on top of two 8 inch cakes. Thanks for posting this!

  31. 5 stars
    These are the same ingredients I’ve always used but wanted to check your portions against mine and I like your consistency better. I’ve always gotten rave reviews for my cupcakes with the
    Is icing so definitely worth a few minutes longer.

  32. 5 stars
    I made this recipe, and we loved it my grandboys said it tasted like a soft chocolate bar. It was very easy to make as well, it took me more than 5 minutes to make only because I went back and add more sugar.

    1. 5 stars
      I give this 5 stars because its the easiest icing Ive ever made.I came out silky smooth and delish.Highly recomend this recipe.I am going to use it with my Christmas choc cake.Thanks so much.

    1. Hi Jeanne! It depends on how thick you like your frosting, but I always recommend doubling this recipe as I’d rather you have ample frosting than not enough. :)

  33. 5 stars
    Wow…This is going to be my goto Chocolate buttercream recipe from now on. It’s chocolaty, creamy, smooth, luscious. Spectacular! I sifted my powdered sugar and cocoa to ensure there were no lumps. At first when I mixed these with the creamed butter, I was skeptical it would come together when the milk and vanilla were added. But after leaving the mixer on for 2-3 min, it became so super smooth. I love this recipe. It was so easy! Thank you so much.

  34. This recipe is amazing! I tweaked it just a little by adding a splash of milk and a lil bit extra powder sugar, and it tasted exactly like Hershey milk chocolate!

  35. The icing has a great taste to it, but it’s runny, I can’t fluff it even with added sugar. I’m tossing it inthe fridge with a lid, maybe that’ll help it with the fluffing, I’m an amateur chef, self learning despite cooking for a few years now.

    1. Is it very hot or humid where you live? When the temperature is hot and humid, it gives your buttercream frosting a higher chance to become runny. Popping it into the fridge will help stiffen it up :)

      1. 5 stars
        Excellent frosting for brownies. Topped with chopped walnuts and vanilla ice cream. Easy to make. Ingredients are staples in my kitchen. Will keep as a frosting go to recipe.

    1. 5 stars
      The very best chocolate frosting I’ve ever made. Actually ever had. I’m so glad I doubled the recipe. We heated some in a ramekin in the microwave. Oh my goodness.. it made the best hot fudge ever. All in all I absolutely LOVE this.

      1. 5 stars
        Tasty and easy recipe. I was in a rush got it done quickly without problem. I didn’t have whole milk or vanilla but I substituted 2 percent and vanilla syrup. It still worked. I just added a little extra powdered sugar to th8cken it a bit more.

    1. Hi Maya! 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. :)

  36. 5 stars
    This is one of the best chocolate frosting l have ever tasted. My family loved it, only needed half for the cake l made,placed the rest in the fridge in a sealed container,took it out a week later, brought to room temperature mixed witha spoon and spread it on another cake it was delicious, thoroughly recommend.

  37. This is a fabulous frosting. And so easy and quick. Very similar to how I was taught to make frosting from my grandma many years ago. Long before you could buy canned frosting. Which tasted like cardboard by the way.

    Just a suggestion to enhance the chocolate flavor sub in a little bit of cold coffee for part of the milk. It will take the flavor over the top!!!!!

  38. Hi Kelly,
    Just made a chocolate cake with your 5 min frosting and it turned out
    Lovely, delicious taste. I love it

  39. 5 stars
    Tasted fantastic. Just not sure what happened with the amount of milk, though — I had to add much more than listed here. But overall, a great recipe and I will be using it in the future.

  40. 5 stars
    I was able to frost my husband’s birthday cake between conference calls! Quick, easy and delicious, it will be a great dessert for the big day.
    Thank you, Kelly

  41. 5 stars
    I didn’t have a paddle beater, so just used by whisk style beater. The buttercream icing is delicious. Very rich and smooth.

  42. So easy and so yummy!!! Had all the ingredients in my pantry and refrigerator. Perfect icing for my homemade brownies!!!

    1. 4 stars
      Delicious and I also had all the ingredients on hand. I did find that this was way too much for a single layer layer cake that is iced in the pan. I checked online and found extra icing can be refrigerated for up to 14 days and frozen for up to 6 months.

  43. 5 stars
    Great recipe! Saved me since I didn’t have a cup of butter every other recipe required. Thank you.

      1. Hi Kelly, your recipe sounds amazing! Can I use salted butter instead of unsalted, and skip the added salt?

  44. 5 stars
    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

  45. 5 stars
    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!!

  46. 5 stars
    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!

    1. Hi Mrs. Lemak! Either of those will work however, the consistency might be slightly different than if you were to use whole milk.

    2. 5 stars
      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.

  47. 5 stars
    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!

  48. 5 stars
    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!!

      1. 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.

  49. 5 stars
    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!

  50. 5 stars
    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.

    1. 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. :)

  51. 5 stars
    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?

    1. 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.

  52. 5 stars
    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)

      1. Absolutely, Charlene! This recipe yields about enough frosting for 1 1/2 – 2 dozen cupcakes.

  53. 4 stars
    Very, very thick…might need another drizzle of milk….It would be more spreadable….Flavor was outstanding… I give it 4 stars

  54. Hi, would I be able to use sweetened cocoa powder in this recipe? Also, would it be ok to sub the milk for half and half or whipping cream to make it even creamier?
    Thank you

    1. Hi Alie! Using sweetened cocoa powder means you’d want to cut down on the other sugar. You can try using half-and-half but I’m not sure what the consistency of the frosting would be and how much you’d need.

  55. 5 stars
    This frosting is fantastic! My cake was smaller than intended, so now I have an excuse to do more baking to use the remaining frosting – if it survives my “drive-by” spoonful sampling ;)
    FWIW I had only salted butter, so just skipped adding the 1/4 tsp salt.
    Love this recipe, Kelly.

  56. Kelly, for those of us without a stand mixer, would an electric hand mixer do the job for this frosting? I so want to make it for hubby’s B-Day cake

  57. 5 stars
    So good. I should have taken the suggestion to double it since we are all chocolate lovers. Fast and easy too.

  58. 5 stars
    Omg!!! This recipe is amazing. Easy to make with simple ingredients in 5 minutes! Tastes so good when done! Final product looks a little bit grainy, but I can assure you that the texture is perfectly smooth. I was skeptical while making it, because the cocoa powder and the butter and the sugar was all clumped together, and looked like it would never turn into frosting. But add the milk, and voila! Perfect, smooth, creamy, chocolatey frosting. 5 stars!!

  59. 5 stars
    Very easy to make. I did cut back on the sugar by about 30% and added a little cream cheese, which I think gives it a nice tang. Delicious!

  60. 4 stars
    it is not too sweet and it’s not too salty and it goes well with the chocolate cake that I made and it makes it fudgier and delicious. Also, I and my family loved it.

  61. I’m an older single man and have to cook for myself , and your frosting recipe is way to easy , yet it taste just like my moms did when I was a youngster . Thanks for sharing

  62. Delicious and easy to make! I always double the recipe and freeze whats left over. Thank you for sharing. Delicious!!!

  63. Hi, do you have the measurements in metric? I don’t use cup measurements for a long time. It’s more precise to use a scale.

    1. Hi Ingrid! I don’t provide metric conversions for my recipes, as I cannot guarantee they would be 100% accurate without being tested. However, you are welcome to use an online converter. :)

  64. 5 stars
    I have never commented on a recipe post before, though I use them frequently. This is so delicious. I had to take the time to thank you for sharing this recipe. I made it for my birthday cake with my children. We added a pinch of cinnamon as well to give it a Mexican hot chocolate flavor. Sheer perfection.

  65. This tastes exactly like the homemade icing my momma made in a cast iron skillet ❤️This was super easy & I used a hand held mixer & it did perfect. Thx!!

  66. I’m in the UK so not as familiar with measuring in cups – is it 2 x 1/3 cups of sugar or 2 cups plus 1/3 cup?
    Thanks

  67. 5 stars
    This frosting is so creamy and delicious. And it was super easy to make!
    I used plant-based milk (Almond milk) and plant-based butter, to make this a vegan frosting, and it was great. This recipe is a keeper, I’ll use it again and again. Thank you!

  68. 5 stars
    This recipe was delicious. I did add another tablespoon of butter. The frosting is not overly sweet and it’s lighter than most frostings. I got great reviews from my entire team at work. Will be my new secret recipe
    .

  69. This is a fabulous recipe! Not only is it fast and easy. It makes the smoothest most creamy frosting I have ever had. Tastes great. Not overly sweet. My go to chocolate frosting from now on! Do you happen to have any more recipes like this for different flavors other than chocolate.

    Thank you so much for sharing.‍

  70. 5 stars
    OMG it took literally 5min and OMG it was incredibly delicious and this is coming from someone who is not a frosting eater. This will be my go to recipe for now on, Yummmm!!!

  71. I am making a birthday cake and will use this recipe to cover a large cake. Because I am not going to have much time to ice it at the last minute, how long could I leave it without refrigerating it which would dry the chocolate sponge?

    1. Hi Eileen! 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. :)

  72. 4 stars
    Excellent basic butter cream, I put it on a gluten free chocolate cake and wow it finished off the desert very nicely. Everyone enjoyed even the dieting folks who sampled the cake & icing thought it was just sweet enough and a prefect topping.
    I think the next time will add 1/4 tsp espresso powder to change it up kick up the chocolate flavour even more… this recipe is worth a try.

  73. 5 stars
    Turned out great and so easy. Deep chocolate flavor, perfect. I would note that I made a layered cake and there was barely enough for it. Maybe I like more frosting than others do? LOL

    I did do one thing that was not in the instructions, I sifted the sugar first so to make sure there were no lumps.

    1. Delicious and easy to make! I always double the recipe and freeze whats left over. Thank you for sharing. Delicious!!!

  74. 5 stars
    The texture was perfect. The recipe is delicious, not to rich, but just right. I have used this recipe twice as written, I have also added to it as well. This time I increased the confectioners’ sugar to 3 cups, and then added 1/4 whipped cream cheese, 3 TBSP Kahula, 1/4 whole milk. It added a neat twist to the frosting. I will continue to use this frosting as my “go-to” chocolate frosting.

  75. 5 stars
    This recipe is the best! I made it for a 13×9 inch cake (single layer) and, when I was almost finished, it didn’t appear that it would be enough icing. At the risk of diluting the delicious rich chocolate taste, I added another 1/3 cup of confectioner’s sugar and, then, of course, had to dilute it with more milk – naturally. I was out of milk but did have heavy cream so I used the cream, one teaspoon at a time, until the frosting was of spreading consistency . . . what a taste! It is the best chocolate frosting ever – and no melting little chocolate pieces. I really like that this is all made of pure ingredients – the butter, milk, cream, chocolate, vanilla – all pure, with no added chemicals. This will be my go-to icing from now on! Thank you, Kelly!

  76. 5 stars
    This turned out so good! I was a little worried that I did something wrong. I only have a hand mixer and I was having trouble getting the dry ingredients to incorporate with the butter. I couldn’t get it to really come together until I added the milk and vanilla. I made a huge mess and almost forgot the salt, but it came together in the end and my son really liked it.

  77. 5 stars
    Easy and delicious helped bunch when going to the store is not an option, and it’s fun with the family.

  78. 5 stars
    I’ve made this recipe twice now and it came out wonderfully both times! I used a hand mixer both times with a whisk attachment, no problems, came out very creamy. Made it a couple years ago for a friend’s birthday cake (pre-pandemic) and she requested it again this year. Just barely had enough to frost a 2-layer cake, so next time will make more. Also, I LOVE how you, unlike so many food bloggers, take the time to answer every single comment! Love your blog!!

  79. 5 stars
    Easy and delicious! This will be our new go-to chocolate frosting. We followed the recipe exactly and it’s perfect!

  80. Today I needed to take something sweet to my neighbours, it was a sad day for them & their three boys, they lost their pet dog Lady who had been a part of the family for a long time. I felt so bad I just had to do something. I made chocolate cupcakes and used your buttercream frosting to finish them. They were so delicious!!! Thank you for this.

    1. I’m so sorry your neighbors lost their dog, Karen. It was so kind of you to bake cupcakes for them.

  81. 5 stars
    I found this recipe easy, and TASTY!!! I’ve tried my own icing before and it was a complete flop, but not this one, even though I forgot to sieve my icing and I used a whisk as I don’t have a fancy stand mixer. I tripled the recipe (thank you for those handy options!) as a love a cake smothered in tasty icing, but I went too far and have a bit left over. Does it freeze well? How long can I keep it for?
    I did a search through the comments for an answer and just wanted say it’s lovely to see you’ve replied to so many!
    Regards, Tammy

    1. I’m so happy you enjoyed the recipe, Tammy! I’ve never tried freezing the frosting so I’m not sure what the texture would be like after defrosting/re-whipping it. However, 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.

  82. 5 stars
    Seriously the best! So easy, quicky to make and truly delicious chocolate flavor! Will be my go to from now on! Yummm!

  83. 5 stars
    Absolutely delicious. Perfect! Wish I could ad a picture. I used the back of the spoon like you suggested. Great idea.

  84. 5 stars
    Sooo good!! Most recipes either end up tasting like a pure stick of butter or plain old powder sugar but not this one at all! Thanks!! :)

  85. Could I use evaporated milk? I have an opened can I need to get rid of in the next day or 2. Also, if the frosting is a little grainy will extra whipping help with that?

    1. Hi there! I haven’t tried this recipe with that substitution so I’m not certain. If it’s grainy, you can try whipping it more, but did you use confectioners’ sugar?

  86. 5 stars
    Delicious!! My go-to chocolate frosting for all cakes. My family is gluten free, dairy free and soy free and they love it but so does other friends and family members. In addition, it’s so easy to make and covers a two layer cake

  87. 5 stars
    This buttercream came through for me when I needed something last minute. At first I didn’t think it would make enough, but I followed your instructions and kept whipping it and it came out fluffy and the perfect amount. Thank you!

  88. 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.

  89. 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.

  90. 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!

  91. 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!

    1. This was my very first time making a frosting from scratch and it was dee-licious. The cake was devoured by my family. Thank you so much for sharing.

  92. 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

  93. 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!

  94. 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.

  95. 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

  96. 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.

  97. 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.

  98. 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.

  99. 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. :)

  100. 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.

  101. 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.

  102. 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.

  103. 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!

  104. 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.

  105. 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. :)

  106. 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!

  107. 5 stars
    Amazing! Made it for my grandmas birthday and she loved it. Thanks for the recipe!!!

  108. 5 stars
    Delicious and easy to prepare! Best recipe i’ve ever made and ejoyed.
    Thank you, looking forward to trying many more recipes.

  109. 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

  110. 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!

  111. 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!

  112. 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. :)

  113. 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 ‍♀️

  114. 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. :)

  115. 5 stars
    Delicious! Easy !
    Hubby’s favorite is a layered yellow cake with chocolate frosting! Found a great frosting! Thank you!

  116. 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!

  117. 5 stars
    Very easy and very tasty. I thought the Amish fudge frosting I made was good but this far exceeds it.

  118. 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.

  119. 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!

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

  121. 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. :)

  122. 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.

  123. 3 stars
    Made these pancakes yesterday, so fluffy and delicious. I served them with bacon, sausages, eggs and maple syrup. WOW!! What a treat.

  124. 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

  125. 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!

  126. 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

  127. 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.

  128. 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!

  129. 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

  130. 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!

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

  132. 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!

  133. 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!

  134. 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.

  135. 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.

  136. 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!

  137. 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.

  138. 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

  139. 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.

  140. 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.

  141. 5 stars
    Easiest and BEST recipe ever. Super easy. I hate plastic toppings and this is made with natural ingredients. Fantastic.

  142. 5 stars
    Perfect recipe! Be sure to use really good quality Dutch Process Cocoa – it makes such a difference in the color and quality.

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

  144. 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.

  145. 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.

  146. 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.

  147. 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.

  148. 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!

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

  150. 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.

  151. 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.

  152. 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.

  153. 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

  154. 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

  155. 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. :)

  156. 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.

  157. 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!

  158. 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❤

  159. 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.

  160. 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!

  161. 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.

  162. 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.

  163. 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!!!!

  164. 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.

  165. 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!

  166. 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.

  167. 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.

  168. 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.

  169. 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! :)

  170. 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

  171. 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!

  172. 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??

  173. 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!

  174. 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.

  175. 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.

  176. 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!!

  177. 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!!!

  178. 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.

  179. 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!

  180. 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. :)

  181. 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!!

  182. 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!

  183. 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.

  184. 5 stars
    This was the best chocolate frosting and so simple to make. My husband could not stop licking the bowl.

  185. 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!

  186. 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.

  187. 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. :)

  188. 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..

  189. 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.

  190. 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.

  191. 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!!!

  192. 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!!!

  193. 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.

  194. 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!

  195. 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!

  196. 5 stars
    so delicious! so glad i took 5 min instead of 30 or so to drive to town and get frosting!!!!!!!❤❤❤❤❤❤❤❤❤❤❤

  197. 5 stars
    Perfect! Made it twice. Once for cupcakes and once for brownies and it was delicious both times.

  198. 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.

  199. 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!

  200. 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!

  201. 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!

  202. 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!

  203. 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!!

  204. 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.

  205. 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.

  206. 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.

  207. 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!!

  208. 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!

  209. 5 stars
    Very simple. My 9 year old used it for a school baking assignment with minimum help and it was delicious!!

  210. 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

  211. 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.

  212. 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!

  213. 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.

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

  215. 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 :)

  216. 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.

  217. 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.

  218. 5 stars
    First time I’ve made this and it was super simple! I love it! I will definitely keep this recipe.

  219. 5 stars
    Just used it on my daughter’s birthday cake. Baked a chocolate cake, so the frosting is perfect. Best icing ever!

  220. 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!

  221. 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.

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

  223. 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 .

  224. 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!

  225. 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

  226. 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!

  227. 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.

  228. 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!

  229. 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.

  230. 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!!

  231. 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!

  232. 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! :)

  233. 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!!

  234. 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.

  235. 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!

  236. 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.

  237. 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. :)

  238. 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

  239. 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.

  240. 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.

  241. 5 stars
    Seriously this is a excellent butter cream recipe. Just try it……….super easy and tastes way better than the canned stuff.

  242. 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!

  243. 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.

  244. 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).

  245. 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!

  246. 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.

  247. 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

  248. 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!

  249. 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!!

  250. 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

  251. 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.

  252. 5 stars
    I made this frosting for my husbands birthday cake and it was AMAZING!!
    so simple to make and incredibly DELICIOUS! Thank you!

  253. 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.

  254. 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.

  255. 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!

  256. 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.

  257. 5 stars
    First time making Chocolate Buttercream
    Frosting. Easy to make, tastes great. Will be making this frosting again.
    Thank you for sharing.

  258. Made once for cupcakes and it was terrific. Today, I’ll be experimenting a bit and adding some instant coffee for a mocha flavor.

  259. 5 stars
    This recipe was perfect!! I used it since I was in a pinch to ice a nine inch vanilla cake, and I only had a couple cups of powdered sugar. I will be using this recipe over and over. Thank you!!

  260. 5 stars
    First time I’ve ever made icing but I didn’t have any chocolate icing so looked it up on the Internet and chose this one. It turned out great – love it. Thank you.

  261. *****
    I just tried this recipe. This is the best Chocolate Frosting, I have made.
    I am adding this to my collection of Frosting Recipes. Thank you for sharing.

  262. 5 stars
    This frosting was fabulous everyone loved it, my sister and my niece both asked for the recipe. I’ve been asked to make a second cake for someone who really loved my last cake with your frosting recipe, my second cake in 4 days!! Thank you Kelly for this divine recipe.

  263. 5 stars
    Sift the sugar and cocoa for smooth frosting – though some enjoy the little balls of sweetness and chocolate.

  264. I love this recipe! I absolutely HATE buttercream but omg this is good. The only thing I would note is to sift the cocoa powder and flour because I got cocoa clumps in my finished product but it tastes amazing!

    1. Hi Stacey – 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.

    1. Hi Joi! For a three-layer cake, I’d recommend tripling the recipe as I’d rather you have ample frosting than not enough.

  265. 5 stars
    Delicious, easy to make and piped beautifully! I made the best cupcakes I’ve ever made but the frosting in that recipe was a disaster, this one saved the day!

    1. Hi Tiffany! 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.

  266. 5 stars
    from comments both in the instructions and replies I chose to do one and a half times the ingredients for a 9X13 cake and I think the amount was perfect! great texture and flavor.. thanks!

  267. Delicious icing! Question though…I am not a frequent baker so I never gauge the correct amount of icing to make. Will this be enough for a nine inch two layer cake? Or do I need to double it?

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

  268. I’ve made this twice now! So easy. Thanks for the recipe. But I was wondering how long will this stay fresh in the fridge for? And can it also be frozen ?

    1. Hi Merissa! 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.

  269. 5 stars
    So good, so easy, and it uses ingredients I usually have rather than sending me to the store for one tablespoon of heavy cream. Thank you!

  270. 5 stars
    Just made this frosting for chocolate/chocolate chip muffins. Absolute perfection. I’ll never buy chocolate frosting again. Thanks!

  271. 5 stars
    I have to say I just made this quick an easy recipe for a fun little snack with my grandkids and it was a hit not only for them but for the adults in the house. The kids enjoyed frosting the cupcakes as well as licking the beaters!

  272. I made the frosting tonight to go with a yellow cake, as dessert for Memorial Day cookout, and it was great. I made the recipe just as it was published, but I doubled it for a 3 layer 9” cake. I like this frosting better than the recipe for fudge frosting because the frosting stays moist and dark.

  273. Will this recipe cover 2 layer 9 inch cake?And I only have salted butter, will it do anyways?? Thanks for this recipe :)

    1. Hi Geraldine! I’d recommend doubling the recipe as I’d rather you have ample frosting than not enough. And yes you can use salted butter, but I would recommend leaving out the 1/4 teaspoon salt.

  274. 5 stars
    Quick and easy. I haven’t made a cake from a box for more than 30 years, nor frosting. I needed a good recipe using cocoa powder as my Valrhona bittersweet (my go to!) was gone.

    This was perfect. I did not have whole milk. Though I had 1/2 and 1/2, I chose to use buttermilk which was on hand. Also, I had Creme de Cocoa which I used v. vanilla.

    We bakers have to improvise in a pinch!

  275. I’m excited to try this. I would really like to do the two tone method, but your link goes to an ebay page. Would you link it here please?

  276. Love this simple and quick recipe. I made this to frost cupcakes and it was delicious. Smooth and creamy. Also not overly sweet as is the frosting on so many commercially bought cupcakes.

  277. Being an older cook, I have always made the frosting. As you can see it is simple and so much better. I have always been puzzled that people purchased frosting. Well…there are a lot of things people buy that are easy, but that just seems to be the style now.

  278. 5 stars
    Made a chocolate cake and used this recipe for the frosting for my boss’s birthday. It was just as described! It was easy and not overly sweet. I have never seen him eat so much cake in all the years I’ve worked there. I added crushed walnuts on the outside rim of the top of the cake. Thank-you so much for the recipe. Oh – almost forgot to add, I did a little experiment and added Saigon cinnamon to the frosting and it tasted great!

  279. OMG!!!! Fast, Easy Absolutely Amazing!!!!! My kids were fighting over Who was going to lick the spoon and bowl.

  280. If using your recipe for icing a cake, would it be sufficient for a two layer 8 or 9 inch cake? Or would it be better to double the recipe. Also, as I don’t have a stand mixer, would it work as well with a hand mixer?

    1. Hi Darrin – I’d recommend doubling the recipe. I’d rather you have ample frosting than not enough! And yes, a hand mixer should work :)

  281. This icing is superb! So fast, so chocolatey, so easy to spread. My old recipe was tedious; had to beat the icing over a bowl of ice until it set. Delicious, but time consuming and a little messy. This will be my go to recipe forever!

  282. 5 stars
    So glad I found this recipe! We quit buying canned frosting because of the unhealthy oils.My husband loves it! Thank you so much.

  283. My sisters and I used these same ingredients… in an old recipe learned from my mother. Only difference is we never measured the ingredients and had to beat it by hand! Truly a delicious frosting and much easier using a mixer. Glad I tried your version!

  284. 5 stars
    Wow! Literally 5 minutes and 6 ingredients stand between you and the best chocolate buttercream icing you ever tasted!

  285. 5 stars
    Best chocolate buttercream frosting ever! Not too sweet, just lovely dark chocolate flavor with just the right amount of salt. Everyone asks for this recipe.

  286. 5 stars
    OMGEEEEE!!! This icing is FANTASTIC!!!

    I decided to mix it a with a hand mixer instead of using my stand mixer (which freaks out my toddler LOL) and it turned out beautifully.

    Thanks for such an easy recipe! I can make a basic vanilla buttercream icing but had yet to find a chocolate one that only required cocoa powder.

    This will definitely be my go-to chocolate icing from here on out, good thing too, as hubby is making my birthday cake later this month ;)

    A+++, will definitely pass this along!

  287. 5 stars
    This is excellent. I found it perfect in every way.
    Now to find a great box cake recipe to doctor!
    And whallah!

    1. Hi Jen! 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.

  288. 5 stars
    Delicious!! My only concern was the frosting seemed to dry out quickly once frosted, but that might be all homemade frostings.

    1. Hi Hanna – 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 temperature and mix with a spoon or electric mixer.

  289. I don’t see how much of each ingredient I need, all I see is what you put in it. I made a 9 inch chocolate cake and I want to make this frosting. Help..

  290. 5 stars
    I LOVE this frosting!! I get so so many compliments every time I make it and it is so incredibly easy to make!

  291. 5 stars
    No joke, the best frosting I’ve ever made. And crazy easy. It was so good I made it again the following week for a different ice cream cake. This will be my go to from now on! And I just used the leftover to sandwich between two Nilla Wafers as surprise treats for my kids. (They look like little hamburgers! And they pass the mom taste test. Score!)

    1. Hi Denise! Either should work, however, the consistency might be slightly different than if you were to use whole milk.

  292. Sounds great and want to try this BUT I do NOT have a “paddle” attachment, I would be using a hand mixer. Does that make a difference and will I get the same results?

  293. 5 stars
    I’ve used this recipe for years and years in my kitchen, best buttercream chocolate frosting, so creamy and yum! ( special note, do use a good quality cocoa, it does make a difference in the taste, so take it from me, been cooking for over 60 years, you’ll love it , JOY

  294. 5 stars
    This was amazing! I used 1/2 cocoa + 1/4 dark chocolate cocoa (to deepen the color and cut sweetness). I also, subbed the milk and used half and half, I had to add about another 1/4 cup of the half and half. This was an incredible base recipe. It was super light and fluffy.

    1. Hi Ana! 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.

  295. I would love to try this recipe out, as I plan to make sugar cookies for Halloween tomorrow for my kids. I do not have unsalted butter on hand however, would the Blue bonnet kind be okay to use? And just not add in the salt you did for yours to balance it out that way?

    *I will rate this recipe once I make it*

  296. 5 stars
    Tastes REALLY GOOD! Will make it again. My nana had the same recipe. Brings back alot of memories… Thanks for the post!!

    1. Hi Jen! The 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 temperature and mix with a spoon or electric mixer.

  297. This chocolate buttercream frosting recipe is exactly what I want! Thank you for sharing.
    I tapped on the link for two-tone piped frosting, but arrived at a weird eBay site????
    I’ll try again.
    Thanks again for the choc b/c recipe! It’s perfect.

  298. 3 stars
    The recipe as is left too much of the bitterness from the cocoa for my taste. I added some more confectioners sugar until the sweetness overpowered the bitterness. Added a tiny bit more milk and continued to mix it. Turned out great!!

  299. 5 stars
    Hi there, This recipe has me curious because it sounds too good to be true! I used to bake in a professional kitchen where we always made swiss meringue buttercream to frost cakes. Will this buttercream hold up for piping?

  300. 4 stars
    The vanilla flavor came out VERY strong, but that MAY be because we used some um… aged vanilla extract. We’ll try it again with fresh and using half the amount you’ve recorded here and post again.

    1. That would likely be the cause! Be sure the cap on your vanilla extract is tight after each use, and store in a cool, dark, and dry area. Looking forward to hearing your results the second time around!

  301. 5 stars
    Quickest! Best ever buttercream recipe I’ve ever made!! TQ for sharing your recipe. This will be My to go chocolate buttercream from now on. Only used 2 cups of icing/confectioner’s sugar. And follow the rest of recipe as stated! Easy to ice the cake and taste delicious!!

  302. 5 stars
    I’m still testing this recipe, based on my research and the replies, the recipe seems pretty tasty and creative. Thank you for sharing this wonderful recipe with us!

    – Desiree

  303. 5 stars
    Beautiful icing! I wish I could post a picture of my cake. This will be my go to recipe always! Thank you for sharing!

    1. Hi Karen! It really depends on how much frosting you prefer, but in general, this will be enough to lightly frost a 9 x 13 sheet cake. If you prefer a thicker layer of frosting I recommend doubling the recipe. I hope that helps!

  304. And for those of us who do not own a stand mixer, either because of the expense, the amount of baking we do or because we have always done just fine with a hand mixer, this recipe works just fine.

    1. Hi Cami! The 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 temperature and mix with a spoon or electric mixer.

  305. I usually don’t post comments, I just read them. This frosting is delicious, easy and it makes just the right amount. Thank you Kelly!

  306. 5 stars
    Wow! This is so easy and super tasty! Can’t wait to make it again. Use fresh and good quality cocoa powder-I used Ghirardelli and it was sublime!

  307. 5 stars
    THANK YOU! Honestly, this is THE best chocolate frosting I’ve ever put in my mouth! I’m not a cook by any means, but I can bake! Cakes, pies, tartes, turnovers…even breads of all kinds. Even with all that knowledge and technique, I bought frosting. From the grocery store. In a can. About a year ago though, a guy who works with my husband gave me the recipe for a strawberry cake with homemade strawberry buttercream frosting. After making that and now this, I WILL NEVER buy frosting from the store again!!!

  308. Hi, I have a child coming to my son’s birthday party that is allergic to cow protein, can I substitute milk for Almond beverage instead?

    1. Hi Alex – I haven’t tried that substitution so I’m not sure. Let me know if you give it a shot!

  309. 5 stars
    I used your recipe and it was delicious. I like that its not overly sweet. Thanks for sharing.

  310. 5 stars
    I made it and it turned out wonderful, I like that its not real sweet. My grandson wanted a cake but I didn’t want to run to the grocery store for the frosting. I will definitely use this recipe again, It was delicious. Thanks for sharing.

  311. 5 stars
    Unwanted company coming tomorrow night, found out 3 hours ago. Made a simple white cupcake with your chocolate buttercream icing – perfection! I subbed in some Bailey’s Irish Cream into the milk. This is the go to recipe when you don’t have whipping cream or time to spare! Thank you for sharing it with us!
    If you haven’t bookmarked this – do it!
    Cheers, Greg

  312. Hi there!
    Question can I substitute the cocoa powder with dark chocolate instead and can I substitute the butter with coconut oil as well?

    I only have these two ingredients as a butter and cocoa powder replacements the rest in the recipe i have at home especially if i am making devils food cupcakes.

    1. Hi William! I haven’t tried those substitutions so I’m not sure. Let me know if you give it a shot!

  313. I am excited to make this recipe because it DOES NOT call for 2 or even 4 sticks of butter as meringue butter cream does. I just can’t justify so much butter. Your butter amount is just right and would not cause an instant heart attack as butter cream meringue frosting surely would. lol
    Love your website. Your cupcake decorations are so adorable and seem possible for those of us whose artistic ability went missing at birth. I have a cooking website, but I do NOT decorate. Now I feel brave enough to try a few of your ideas.

  314. 5 stars
    Just made this frosting today, OMG, it turned out AMAZING!!! So good and creamy and so easy to make! No more store bought for me… I think the people who have the grainy texture either didn’t mix it long enough or used old conf sugar. Make sure it mixes for at least 4 minutes at high speed…

  315. I unfortunately don’t have a hands free mixer, only a hand held plug in wisker. Would it still work?

    1. Hi Jess – The ingredient list and directions are underneath the last image of this post.

  316. Came across your recipe and read the comments so would love to make it but can you give me measurements in grams please.
    Thank you
    Regards
    Riffat

  317. 2 stars
    I found it way too sweet and way too grainy. Overall wasn’t too pleased with it— don’t think i’ll be making it again. On the plus side, it was very simple!

    1. Hi there! I’m not sure what could’ve happened with your frosting. Did you beat it for the time specified in the recipe? Feel free to email me (kelly@justataste.com) and I’d be happy to help you troubleshoot.

  318. 5 stars
    Fabulous chocolate frosting! And oh so easy with ingredients I always have on hand! Thank you so much!

  319. 5 stars
    I enjoyed making this frosting/icing. It was best without the salt, i added more confectioners sugar and it all balanced out.
    I am going to keep this recipe and use it often.

  320. 4 stars
    It was too salty when I added the salt. So I added about a 1/4 cup of powdered sugar to even out the sweetness to the saltiness. It worked. The salt isn’t necessary but it is a good recipe.

  321. 5 stars
    Thank you soooo much for the recipe. It was heavenly.

    I did halve all ingredients and sweetened it with confectioner’s erythritol – not sure how much I used, I kept adding and tasting until it was perfect.

    The consistency came out wonderful. I used it to decorate a white cake and was very happy when a couple of teaspoons were left over.

  322. 5 stars
    This was just as good as a complicated version that takes me an hour to make! This will be the frosting I make from now on, quick but delicious! Thanks :)

  323. 5 stars
    I made this for the first time and my husband love it. Now this is the only one I will make Thank you for the recipe

  324. 5 stars
    I love chocolate, and this is the best chocolate icing recipe ever. As a plus, it’s also the easiest and quickest to make. I made a chocolate chiffon cake for my wife for Mother’s Day and this was a perfect finishing touch.

  325. Best Chocolate Icing recipe ever! However I would like to say that if you make this add much more powdered sugar, I added 4 1/3 cup and it was perfect!

  326. 5 stars
    Wow i just saw this recipe from one of the video on facebook while watching it i thought this looks easy and even the ingredients are easy to find in the pantry.. I love it very moist not crazy sweet and we almost finish it and its not even fully chill yet hahaha..

    thank you so much..ill save this recipe..

  327. 5 stars
    Best chocolate buttercream I have ever tasted! Real butter, lots of vanilla and salting as noted or to taste really make this great!

    1. Hi Stacey! I’d recommend doubling the recipe. I’d rather you have ample frosting than not enough.

  328. 5 stars
    So easy and so good. I only had 1/2 cup of cocoa powder, but it still turned out great. Will definitely use again.

  329. 3 stars
    To me, too much cocoa and salt. I would cut the salt completely out or no more than 1/8 tsp and cut the cocoa in half. I added a little over a cup of confectioners sugar and 1/3 cup more milk. Still a little salty testing, but next time I’ll know.

    1. Hi Jane – I’ve never experienced that, did you use unsalted butter? But feel free to leave out the salt next time :)

  330. 5 stars
    Delicious and super easy and quick to make! I decided last minute to bake a cake so I used the microwave on low power to soften my butter. Chocolate buttercream is my favorite and it turned out the perfect! Thank you!

  331. 4 stars
    Perhaps I’m a dufus, but I would have expected you to specify sifting the powdered ingredients, and I double and triple-checked that you hadn’t. So, while the flavor is nice, I’m frustrated by the lumps. I ended up using the whisk attachment to smooth it out as much as possible, but still…lumps. Next time I’ll know to sift the ingredients

    1. I’m glad you enjoyed the flavor of this recipe, Darlene! And feel free to sift your ingredients in the future :)

  332. 4 stars
    Great icing for my dark choc. Brownies.
    It took about 10 min. since it was a last min. decision.
    Had to soften butter & get out my hand mixer. Not rich enough for a stand mixer.
    It turned out great & will make again for cake soon.
    Thnx for this recipe.

  333. 5 stars
    Oh my good this was the first time I’ve ever made home made frosting and it came out so pretty and perfect thank you so much for sharing your recipe with us I will be using all of them.

    1. Hi Brenda! To reach your desired consistency you can add additional powdered sugar 1/4 cup at a time. Hope that helps!

  334. FINALLY!! A chocolate icing recipe that doesn’t taste of icing sugar! Reminiscent of the icing my Mom used to make that I’ve never been able to replicate. Thanks so much for posting!!

    1. Hi Jon! It really depends on how much frosting you use, but in general, it takes about 2 1/2 to 3 cups of icing to generously fill and frost a two-layer 9-inch cake. I hope that helps!

  335. 4 stars
    I had to triple check to make sure I had added only 1/4 tsp of salt. It was incredibly salty. I had to add a lot more sugar to try and make it less salty. Aside from that, it is delicious.

  336. 5 stars
    This was amazing, I will never buy store bought icing again! It was fast, easy, and tastes fantastic. Its rich, creamy and has loads of chocolate. Thanks for another great recipe!!! I’m an 11 year old baker and from know on this is my go to chocolate recipe.

  337. I just made this frosting today. I have made a lot of frosting recipes and this is by far the best one! Followed the recipe exactly and came out perfect. Didn’t have to add more or less of anything. Thanks for the great recipe. This will definitely be my go to frosting recipe. Do you happen to have a vanilla frosting recipe? Thanks

  338. 5 stars
    Used this on a chocolate Grooms cake. It made nice chocolate roses and leaves. It was ooo’d over as much as the brides cake. . This is the only chocolate buttercream I use.

  339. Hi Kelly, I have tried butter frosting many times and always I got a grainy output. So I have stopped making it anymore. Instead I am using cream cheese butter frosting which comes out great every time well for me. But reading the comments hear I wish to try it once more. My question is have you any time experienced the grainy output, if yes how did you overcome it. Thanks for your time. Eagerly waiting to try out your receipe.

    1. Hi Sindhu – Be sure to read my tips above for how to whip up this fool-proof recipe. Looking forward to hearing your results!

  340. 5 stars
    The best! I needed a fast chocolate buttercream frosting and came across this. Love, love, love! Will never make any other!

  341. 5 stars
    This is the best chocolate frosting I’ve ever made, and I am a 60 year old baker. I used a high quality organic cocoa powder which made it so dark and rich! I used it on a chocolate mayonnaise cake for Valentine’s Day and it was amazing! My go-to recipe from now on.

  342. 5 stars
    I’d basically made this long ago, before very many cans/mixes were around. I love it – would make a bit more for a double layer 9 inch cake.. My favorite besides great taste, I can add more liquid or more sugar or even cocoa to thin or thicken it a bit.

    1. Hi Linda – It will alter the flavor, but it should work. And I would recommend leaving out the 1/4 teaspoon salt.

  343. This frosting is amazing!! I just discovered this recipe a week ago and I’ve already made it twice lol . Both times it was for a yellow birthday cake for 2 different people at 2 different venues. So all in all about 20 different people tried it and every single person raved about it! Thanks so much for sharing!

    1. Hi Marilyn – I’ve never tried that so I’m not sure what the result would be. Let me know if you give it a shot!

    2. Hi Marilyn! 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!

  344. 5 stars
    Loved thus recipe but failed to realize I didn’t have any milk. I substituted southern butter pecan creamer! Was worth a shot since everything was already mixing. Wow it was a blessing in disguise. Absolutely delicious!

  345. 5 stars
    Loved this quick easy recipe! Wasn’t sure if it would ice an entire cake so increased all ingredients by 1/2. But there was plenty and then some. I was trying to use up some stock items so used (1/2) half&half and (1/2) 1% Milk, and used (1/2) double dark cocoa and (1/2) reg unsweetened cocoa and it was creamy and rich and decadent! This will definitely be my go to choc frosting recipe forever!

    1. Hi Suzanne – Either should work, however the consistency might be slightly different than if you were to use whole milk. And a buttercream-covered cake can be stored at room temperature for two to three days. Enjoy!

      1. I made a buttercream frosting cake it melted and started to disfigure when left outside and I had to refrigerate it..

  346. 5 stars
    For a kick I substituted 1/2 of the vanilla for lemon, added a few grates of ginger for an elegant surprise. Yummy.

  347. 5 stars
    Lovely icing. I’ve tried many, and this one lends itself well to piping and frosting with a spatula. It’s much smoother than the Wilton recipe which can be very thick and difficult to pipe.

  348. 5 stars
    Best chocolate frosting ever! You have to understand that I have always been a person more into the cake than the frosting, and this frosting makes me swoon!
    Brilliant, brilliant, brilliant! Thanks for sharing! Can’t believe it only uses 6TBS of butter!

  349. 5 stars
    Hi There, can I use all purpose cream as a substitute for milk. I’m planning to bake vanilla cupcakes then this icing recipe would be a perfect combo

  350. 5 stars
    Highly recommend. Very easy, rich and tasty. I added a nice quenelle (more like a good dollop!) to a slice of chocolate sponge. Yum!

  351. Hi! Haven’t tried this yet but was wondering if you made it ahead of time how long could you keep it in the fridge before using it?

    Thanks!

    1. Hi Rena! The 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 temperature and mix with a spoon or electric mixer.

  352. Hi!! This looks delicious! Can I use almond milk or a dairy free milk? How do you think the texture would turn out? What about a dairy free whipped topping?

    1. Hi Marilyn! I haven’t tried that substitution so I’m not sure what the texture would be like. Would love to hear your results if you give it a shot!

    1. Hi Barb! You could use the stick variety (versus margarine in a tub), however, the taste and texture will likely be altered.

    1. Hi Priya! 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.

  353. Honestly the easiest and creamiest soft buttercream I’ve ever made! You won’t need another!!! Really happy I found this recipe. I used my food processor and it was no mess and super fast!

  354. Can you convert the ingredients into grams (g) instead of cups please to make it easier for me to make? – Thank You!

  355. This is the best recipe I’ve used! I used it on a layer cake (2x 9inch pans). Was the perfect amount. Easy and delicious.

  356. If I use salted butter, would I simply omit the salt from the recipe? I don’t have unsalted butter but really want to make this when I get home before my husband gets home.

  357. I’ve been trying to find a good recipe for chocolate butter cream frosting.
    When I made it, I.thought is was.way to tight, so I added a little more milk.
    It was.perfect! Great recipe! Delicious.

    1. Hi Adrienne – You can add additional powdered sugar 1/4 cup at a time until the frosting reaches your desired consistency.

  358. Its my first time baking cupcakes and chose to make this recipe for the frosting it’s so good and yummy but since its my first time i don’t know if i got the texture or frosting right. It seems like it’s so thick the texture is not soft. So maybe i done it wrong or what can i add to make it a little bit soft? Thank you but this is so good when it comes to taste.

    1. Hi Rosalie! I’m not sure what could’ve happened with your frosting. Did you beat it for the time specified in the recipe?

    1. Hi there, Denyse! I’d recommend doubling the recipe. I’d rather you have ample frosting than not enough.

  359. This was absolutely heavenly! I made it for a birthday party and everyone loved it. The consistency was perfect, and the taste not overpowered by chocolate flavor. Thanks for the recipe!

  360. I decided to change my go-to chocolate buttercream because I had no shortening and found this recipe. One word – DIVINE! I normally don’t eat much of my baking but with this buttercream topping my cupcakes I couldn’t help myself. I am so in love with the perfect balance in flavor and the ease of creating such a phenomenal buttercream. It really is the best and omg so perfect for piping!!! Thank you!!! Now all I need is a new chocolate cupcake recipe.

    1. Hi Casey! That should work, however the consistency might be slightly different than if you were to use whole milk.

    1. Hi there, May! 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.

  361. Absolutely wicked recipie. Everybody that tried it thought I had cheated and bought betty crockers tub.thank you i will never buy store bought again.

  362. I really want to try this icing but notice you call for a stand mixer. I only have a small hand mixer. Is there any reason why this shouldn’t work?

    1. I just made this frosting but I used 1% milk instead of whole milk ,I made it to put on brownies that I made ,I love this frosting so good and creamy , thank you for sharing this.
      Diann

  363. Best chocolate buttercream recipe, a new stable in my kitchen, so fast and easy to make. Thank you for this recipe totally in love!!

  364. I’m a dark chocolate lover and used dark chocolate cocoa powder. Never again will I buy store bought chocolate frosting

  365. I love this recipe. It’s my go-to for chocolate buttercream frosting that I use for my go-to chocolate cake. Last time I used it, people asked if I made cupcakes for a living!

    1. Thanks, Anè! I’ve never tried freezing the leftovers so I’m not sure what the texture would be like after defrosting/re-whipping it.

  366. Tried this recipe, it was excellent, well received. I made the icing without the chocolate, used half for white cake then added 1/3 cup powdered chocolate for the chocolate cake. Everyone loved it.

  367. Strange question for you! I want to ice my cupcakes with both vanilla and chocolate buttercream frosting. Can I make the vanilla icing, use half, and then add the cocoa powder to make the chocolate??? Or do I have to make 2 different batches?
    Thanks so much,

    1. Hi Denise! I’m not sure if that would work because mixing cocoa powder into already mixed frosting could result in a strange texture that isn’t as smooth as ideal.

    1. I haven’t tried that substitution, Maria, so I’m not sure what the texture would be like.

  368. I don’t have a stand up mixer I only have the hand mixer ,will the hand held one do the same thing as the stand up one? thank you for sharing your recipes.