Easy Chocolate Buttercream Frosting

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This easy chocolate buttercream frosting made with cocoa powder is super simple and quick to make. It’s light, fluffy, and creamy. Learn how to make chocolate buttercream icing from scratch in quick steps

If you like chocolate, you will love this chocolate frosting that you can use to fill, and decorate cupcakes, birthday cakes, and other types of cakes.

This simple chocolate buttercream frosting is the perfect texture. Smooth, creamy, chocolatey, and just the right amount of sweetness. Like my vanilla buttercream icing, it makes use of just a few ingredients. 3 main ingredients are all you need for this recipe.

Chocolate Buttercream Frosting Recipe (Chocolate Icing)

For this chocolate buttercream icing recipe, no heavy tool is needed, all that is required is a mixing bowl, spatula, and mixer. This was made using a hand mixer but you can use a stand mixer if you prefer.

This chocolate frosting is enough to cover an 8″ cake and you can adjust how chocolatey you want the frosting by adjusting the cocoa powder quantity.

It’s better than store bought, cheap to make and perfect. You can also make this chocolate frosting ahead and store it in the fridge or freezer.

Let me show you how to make the best chocolate buttercream icing with cocoa powder.

Ingredients

Butter

Icing sugar – Also known as powdered or confectioners sugar.

Unsweetened Cocoa Powder

Milk – Optional

How to make Chocolate Buttercream Frosting

Step 1: Measure out the ingredients and bring the butter to room temperature.

In a mixing bowl, add the butter then use the mixer to beat it at high speed for 2 minutes or till the butter is light.

Add the powdered sugar and cocoa powder and start by mix on low speed for a minute till it comes together before putting the mixer on high speed.

Add milk, then mix on high speed for 5 minutes until you get fluffy chocolate buttercream frosting.

It’s then ready to use.

How to store

To store chocolate buttercream, put in a plastic piping bag or Ziploc, label with dates, and store in the fridge where it’ll last for up to 5 days. To store for longer, put it in the freezer from the get-go. It will last in the freezer for up to 3 months.

When you’re ready to use it, bring out of the fridge or freezer, leave to thaw and get to room temperature, then add to a mixing bowl and mix with a hand or stand mixer for 4 minutes or until it’s light, creamy and fluffy.

Tips

• Mix the butter till it is light before adding the icing/powdered sugar. 
• To prevent icing dust from blowing all over, use a wet towel or bowl guard to cover the bowl thereby trapping in the icing dust.
• If you feel the frosting is too thick you can make it lighter by adding a teaspoon of milk at a time and mixing till you get the desired consistency.
• If the chocolate buttercream icing is not as firm as you’d like it and want it thicker, add more icing sugar a little at a time till it thickens to how you want it.

What to Use Chocolate Buttercream on

Cupcakes

Sponge cake

Pound cake

Madeira cake

Cinnamon cake

Hope you like this recipe as much as I do. If you find this post helpful, rate it 5 stars and leave me a comment below. I love reading from you.

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