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    Home » Recipes » Best Chocolate Buttercream Frosting

    Best Chocolate Buttercream Frosting

    Published: Jul 10, 2021 · Modified: Jan 4, 2023 by Sherri · This post may contain affiliate links · 4 Comments

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    closeup of top of round chocolate cake on a white

    This easy Chocolate Buttercream Frosting recipe is made with 5 simple ingredients, perfect for creating beautiful cake layers, toppings, and fillings with a delicious, thick, and fluffy frosting!

    This buttercream recipe is so simple and kid-friendly (even if they are just around to lick the bowl). Whenever I make this chocolate frosting recipe my family usually knows my famous chocolate fudge cake is about to follow!

    chocolate frosting on a round layer cake

    Table of contents

    • The Best Kind of Chocolate Frosting
    • Why this recipe works
    • Ingredients/shopping list
    • How to Make Chocolate Buttercream with Melted Chocolate
    • Chocolate Buttercream with Cocoa Powder
    • Variations/Substitutions
    • Tips for the Perfect Buttercream Frosting
    • FAQ’s
      • Other Dessert Recipes

    The Best Kind of Chocolate Frosting

    Fluffy buttercream frosting is an easy way to enhance desserts with a rich, creamy, frosting that takes it from flat to fabulous in minutes. Something this easy has no business making such a statement, but it does! Made with just 5 ingredients, it’s one of my favorite ways to get that extra bit of chocolate onto birthday cakes, cookies, cake pops, brownies, and chocolate cupcakes!

    There’s nothing like the satisfaction of knowing how to make your own icing from scratch. Being able to whip it up on a whim and never needing to run to the store comes in very handy. There is also a major difference in quality and taste that just doesn’t come out of a jar.

    For the best results, I make mine without cocoa powder, but instead with melted chocolate using chocolate bars which melts easily in the microwave. It is a simple way to add a fancy frosting that produces the perfect fluffy, buttery, and chocolatey smooth finish.

    chocolate frosting on a blender paddle

    Why this recipe works

    • Taste is second to none in this homemade frosting recipe. So much creamy chocolate!
    • A smooth, velvety consistency adds a luscious finish to a variety of textures.
    • Quick and easy and comes together in minutes.
    • Chocolate makes everything better.
    • Made with 5 simple ingredients so you know exactly what is going in it. There are no hidden ingredients.
    • It’s Fridge and freezer-friendly which means you can make a lot to keep for later.
    • Use this versatile recipe for different flavored buttercreams.
    glass bowl of powdered sugar, four chocolate squares, stick of butter and two small bowls with milk and vanilla extract

    Ingredients/shopping list

    • Unsweetened chocolate – You’ll need about 4 squares of baking chocolate. Make sure to use unsweetened because you’ll get enough sweet from the powdered sugar.
    • Unsalted butter – Will be melted along with the chocolate to create a smooth mixture.
    • Powdered sugar – Confectioners sugar is needed to thicken up and sweeten the frosting.
    • Whole milk – A thick liquid added to sugar and vanilla to create an icing sugar mix that will be combined with the chocolate and butter.
    • Vanilla – A warm flavor that helps make everything come together.

    How to Make Chocolate Buttercream with Melted Chocolate

    This recipe makes enough to frost two 8 or 9” round layer cakes, one 9×13 sheet cake, or 12-15 cupcakes.

    Step 1: Melt the butter and chocolate together in the microwave for 20-30 second intervals until there are only a few lumps left.

    several bowls with melted chocolate and making chocolate syrup

    Step 2: Stir to melt everything completely then set aside the chocolate mixture to cool for 10 minutes.

    pouring melting chocolate into a silver mixing bowl

    Step 3: In a separate large bowl or bowl of a stand mixer, combine powdered sugar, milk, and vanilla. Stir together.

    chocolate frosting in a stand mixer bowl with the white paddle attachment over it

    Step 4: Gradually add the cooled chocolate mixture to the powdered sugar mixture, beating between each added amount. Beat with an electric mixer on medium speed until frosting is nice and fluffy.

    fluffy chocolate frosting in a silver mixing bowl
    a mound of chocolate buttercream frosting on top of a round chocolate layer cake

    Chocolate Buttercream with Cocoa Powder

    Although the melted unsweetened chocolate bars are best, you can substitute ½ cup of unsweetened cocoa powder (regular or Dutch-process). 

    1. Use room temperature butter instead of melted.
    2. Beat the butter until fluffy.
    3. Beat in the cocoa powder until combined.
    4. Then add the remaining ingredients.

    Variations/Substitutions

    1. Add ½ teaspoon of espresso powder to your frosting for a delicious mocha chocolate flavor. A little goes a long way for that slight change in the flavor profile.
    2. Follow this recipe using white chocolate chips instead for a white chocolate buttercream frosting.
    two chocolate layers of cake with frosting in the middle and a big dollop on top

    Tips for the Perfect Buttercream Frosting

    • Use heavy cream or evaporated milk in place of whole milk if desired.
    • If frosting appears too thin, add a tablespoon of powdered sugar at a time until it reaches a thicker consistency.
    • Microwaving the chocolate at intervals is important as to not burn the chocolate.

    FAQ’s

    How to Store Buttercream Frosting?

    This frosting is ready to use immediately but whatever doesn’t get used can be kept covered in an airtight container in the fridge for up to 1 week.

    Does chocolate buttercream frosting need to be refrigerated?

    It does need to be refrigerated when not in use. It will just need to come to room temperature again just before you’re ready to use it.

    How far ahead of time can I make buttercream frosting?

    For optimal freshness, it’s recommended to use it right away, but because buttercream lasts in the fridge for up to 1 week, and 3 months in the freezer, you can actually make it that far in advance. When you’re ready to use it, thaw it in the fridge overnight. Give it a good whip and possibly add a splash of cream or milk to get it back to its original consistency.

    Other Dessert Recipes

    Healthy Chocolate Fudge

    Healthy Chocolate Truffles

    Avocado Chocolate Pudding

    If you like this recipe, please leave us a comment and rate the recipe below. You can also find us on Facebook, Pinterest, Twitter and Instagram!

    closeup of fluffy chocolate frosting in a mixing bowl

    Best Chocolate Buttercream Frosting

    This easy Chocolate buttercream frosting recipe is made with 5 simple ingredients, perfect for creating beautiful cake layers, toppings, and fillings with a delicious, thick, and fluffy frosting!
    5 from 27 votes
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    Course: Dessert
    Cuisine: American
    Prep Time: 15 minutes
    Total Time: 15 minutes
    Servings: 3 cups
    Calories: 1086kcal
    Author: Sherri Hagymas

    Ingredients

    • 4 squares squares of unsweetened chocolate
    • ½ cup butter unsalted (1 stick)
    • 1 pound powdered sugar
    • ½ cup whole milk
    • 2 teaspoons vanilla extract

    Instructions

    • Place the chocolate bar pieces and the butter in the microwave safe covered bowl. microwave at 20-30 second intervals, stirring after each interval. Stop heating when there are just a few lumps left in the mixture then stir to completely melt.
    • Cool chocolate mixture for 10 minutes.
    • Mix the powdered sugar, milk and vanilla extract together in a mixing bowl.
    • Gradually add the cooled chocolate and butter (beating between adding each amount) then beat until frosting is fluffy (approx. 3-4 minutes)

    Notes

    Yields: enough to frost 2 8 or 9 inch round layer cake, 19×13 sheet cake, or 12-15 cupcakes
    Use heavy cream or evaporated milk in place of whole milk if desired.
    Although the melted unsweetened chocolate bars are best, you can substitute ½ cup of unsweetened cocoa powder (regular or Dutch process) If using cocoa powder, use room temperature butter instead of melted, beat the butter and cocoa powder until combined. Then add the remaining ingredients.
    If frosting is appears too wet, add a tablespoon of powdered sugar at a time until it reaches thicker consistency.
    Using sour cream in baking produces the rich texture due to higher fat content.

    Nutrition

    Calories: 1086kcal | Carbohydrates: 165g | Protein: 7g | Fat: 52g | Saturated Fat: 33g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 85mg | Sodium: 300mg | Potassium: 391mg | Fiber: 6g | Sugar: 151g | Vitamin A: 1011IU | Calcium: 96mg | Iron: 7mg

    Nutritional Disclosure

    Nutritional facts are estimates and are provided as a courtesy to the reader. Please utilize your own brand nutritional values to double check against our estimates. Nutritional values are calculated via a third party. Changing ingredients, amounts or cooking technique will alter the estimated nutritional calculations.

    Tried this recipe?Mention @ToSimplyInspire or tag #ToSimplyInspire!

    Sharing of this recipe to social media is both encouraged and appreciated. Please share the direct link back to the recipe. Copy/Pasting and/or screenshots of the recipe to any social media is strictly prohibited. Content and photographs are copyright protected

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    Filed Under: Desserts, Recipes

    Reader Interactions

    Comments

    1. Jim H

      January 26, 2023 at 3:49 pm

      Frosting did not turn out ‘thick and fluffy’ more like a sauce.
      I made half a recipe, I weighed the powdered sugar 1/2 lb

      Reply
    2. Luminita

      December 03, 2022 at 5:05 am

      Hi what’s the weight in grams please? Thank you

      Reply
    3. Jim Heffner

      November 30, 2022 at 12:07 pm

      How much does 4 squares of chocolate weigh?

      Reply
      • Sherri

        November 30, 2022 at 2:36 pm

        It weighs approximately 2 ounces.

        Reply

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