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

Chocolate Buttercream Frosting Recipe

Skip the store-bought frosting in favor of this easy recipe for the best Chocolate Buttercream Frosting that takes just 5 minutes to make.
4.91 from 564 votes
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.)

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/

Notes

  • 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.
  • 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, 1/4 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!