This easy chocolate buttercream frosting recipe is the best! It takes just 5 minutes to make and has the perfect amount of rich chocolate flavor.
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This easy chocolate buttercream frosting recipe is so good! So good that I have to use all of my restraint to not just eat it out of the bowl when I make it. And I’m not even that big of a fan of frosting typically because it’s so sweet.
But this recipe is full of just the right amount of rich chocolate flavor which makes it hard for me to resist it every single time.
Why I Love This Recipe
- Quick and Easy. Five minutes and you are ready to ice your cake.
- Makes a Lot. Use one batch of this frosting to ice a 9×13 cake, two 9-inch round cakes, or a batch of cupcakes.
- Simple Ingredients. No need to worry about artificial flavors or preservatives. Plus, you probably have most of the recipe ingredients in your fridge and pantry already.
- Rich and Delicious. In my opinion, this frosting is so much better tasting than store-bought. It’s creamy and just tastes so much more wholesome.
Watch Video: Learn How to Make This Recipe
Homemade Chocolate Frosting Ingredients
- Salted butter. If needed, you can use unsalted butter, just add a dash or two of regular salt in when mixing the frosting.
- Cocoa powder. I use regular unsweetened cocoa powder, but dark cocoa powder can be used as well. If you use that, you may want to increase the sugar to your desired sweetness.
- Powdered sugar. Don’t forget to sift! This removes the clumps and helps to keep the icing light and fluffy.
- Milk. Any variety should do.
- Vanilla.
How to Make Chocolate Frosting with Cocoa Powder
STEP 1: Cream the softened butter using an electric mixer for 2 minutes.
STEP 2: Pour in the cocoa powder and powdered sugar alternating with the milk and vanilla.
STEP 3: Mix for about 2 minutes or until it’s light and fluffy.
FAQ & Expert Tips
Soften butter quickly. This easy way of quickly softening butter is perfect for those times you forget to set it out ahead of time to soften!
Thicker Frosting. For a thicker consistency, add more powdered sugar a little at a time.
Thinner Frosting. To thin the icing out, add a teaspoon of milk at a time.
Less Chocolate Flavor. Reduce the cocoa powder to 1/3 cup. To compensate, you may need to add a little more powdered sugar.
Piping Frosting. If you plan to use this chocolate frosting recipe for decorating, keep it thick and chill as needed so it will keep its shape.
Storing. Keep leftover frosting in an airtight container for up to 1 week. Bring it to room temperature, then re-mix to fluff it back up before frosting your next cake.
More Recipes You’ll Love
- Easy Old Fashioned Caramel Icing
- Crazy Chocolate Cake
- Super Moist Gingerbread Cake with Caramel Icing
- Easy Apple Dumpling Dessert
- Homemade Cool Whip
- Super Easy Strawberry Pie
- Fresh Strawberry Yogurt Cake
Easy Chocolate Buttercream Frosting
Ingredients
- 1/2 cup salted butter softened
- 2/3 cup cocoa powder, sifted see Notes below
- 3 cups powdered sugar, sifted
- 1/3 cup milk
- 1 tsp. vanilla
Instructions
- Cream butter for 2 minutes.
- Add cocoa powder and powdered sugar alternately with milk and vanilla.
- Mix until light and fluffy, about 2 minutes. If it is too stiff, add more milk, 1 tsp. at a time.
Notes
Debra Hamby
Well I just made it and it tastes pretty good do I need to put it in the refrigerator after putting it on my cake is my question
Lydia Beiler
I’m so happy that you like it, Debra! I don’t typically refrigerate my cakes unless it is really hot out or they are going to not be eaten for days. Cake (and this icing) freezes really well, so if you don’t think you’ll get all of your cake eaten, you can always freeze slices of it.