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Easy Chocolate Buttercream Frosting – Better than the Can

Jessica Fisher · December 6, 2019 · 69 Comments

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Homemade chocolate buttercream frosting comes together easily and tastes so much better than the canned variety. Make this recipe and taste the difference!

chocolate frosted cupcake with candle

As a child, I was always more into pie than cake. Lemon Meringue, especially. It wasn’t until I reached adulthood that I realized it wasn’t really cake’s fault.

It was the fault of the frosting. More specifically, canned frosting. Or worse, that greasy stuff the grocery store used back in the 80s.

Homemade Buttercream, however, that is where it’s at. Who knew? I certainly didn’t. At least not until 2010, when, in an effort to save money and eat more healthfully, I perfected homemade frosting.

I may have been a little late to the party. But that’s okay. Still tastes amazing.

chocolate buttercream on mixer paddle

I’ve shared with you my Homemade Buttercream Frosting which is pretty awesome. But what if someone in the house wants chocolate though? Do what I do: I stick to my old standby, but mix in 1/2 cup of cocoa.

Oh my! Heaven on a spoon. This stuff tastes amazingly amazing.

Ingredients needed for this easy chocolate buttercream frosting:

  • Butter (make sure it’s softened to room temperature)
  • Powdered (or confectioner’s) sugar
  • Cocoa powder
  • Milk or half and half
  • Vanilla extract (or you can switch things up and use mint extract)

step by step photos to help you make buttercream

How to make this chocolate buttercream:

  1. In a large mixing bowl, beat the butter until light and fluffy. Add three cups sugar, the cocoa powder, 1 tablespoon milk, and the vanilla extract.
  2. Beat until combined and fluffy.
  3. Adjust with more sugar or milk, depending on what consistency you’re looking for.

This chocolate buttercream comes together very easily — and it’s so much tastier than what comes in a can! Plus, it’s real food.

How much frosting does this make?

This recipe frosts about 18 cupcakes. For a nine-inch, two-layer cake, make 1 1/2 batches for generous coverage. A single batch will frost a naked cake.

Alternatively, you can make a single batch and a separate filling for between the layers. That’s what my daughter and I did for this layer cake. We smooshed some cream cheese frosting and jam in the middle.

cake on pedastal with chocolate buttercream

What can I use this chocolate buttercream for?

Oh well anything your frosting heart desires! It would be delicious on my Chocolate Zucchini Cake (Made With a Cake Mix!), or if you want to make one from scratch then try this homemade Chocolate Zucchini Cake  version.

Of course it’s great on cupcakes as well, like Pumpkin Cupcakes or Banana Cupcakes.

Does buttercream frosting need to be refrigerated?

There is a little bit of milk in this frosting recipe but it will be fine at room temperature for a few days. Any longer and it should be refrigerated. 

How long does chocolate buttercream last? 

It can last in your refrigerator for about 1 week. But it can also be frozen up to 3 months. When ready to use, just thaw in your refrigerator and then re-whip back to its original consistency.

How to make this good and cheap:

Here are some of the strategies you can use to make this recipe more economical:

  • Stock up on ingredients when they are on sale. When I find regular kitchen staples on sale, I buy a lot. I’m currently using a price book to track prices and that’s saving me money. For this recipe, keeping an eye on the price of butter and sugar is important.
  • Buying in bulk – I buy my butter in big ginormous packs at Costco. It offers the best unit price in my neighborhood. If you don’t go through butter very fast, just freeze it, packaging and all. Thaw in the fridge or on the counter when you’re ready to use it.

cake with chocolate buttercream on cake stand

How I make this recipe easy:

This recipe really couldn’t be easier than it is, but having the right kitchen tools can really make your time in the kitchen more enjoyable. Over time, I’ve honed my collection so that they are perfect for my needs.

  • a large mixing bowl – here’s the Pyrex one I have.
  • a hand mixer
  • a sifter – The powdered sugar must be sifted!

Want to make your cakes pretty?

I’m a self-taught cake decorator. I never took a class (obviously), but through trial and error have figured out how to make it work. My kids are thrilled with the themed birthday cakes I’ve made over the years.

Here are some tools and ingredients that I’ve found helpful:

  • Wilton Cupcake Decorating Kit
  • An Offset Spatula
  • Colorful Baking Cups

chocolate cake on white pedastal with red checked cloth

If you prepare this recipe, be sure to take a picture and hashtag it #GOODCHEAPEATS. I can't wait to see what you cook up!
A close up of a decorated cupcake with chocolate Buttercream
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4.67 from 3 votes

Easy Chocolate Buttercream Frosting

Butter, cocoa powder, and sugar easily combine into a delicious chocolate buttercream frosting.
Prep Time10 mins
Total Time10 mins
Course: Dessert
Cuisine: American
Keyword: chocolate buttercream, frosting
Servings: 18 cupcakes
Calories: 175kcal
Author: Jessica Fisher

Ingredients

  • 1 cup butter softened
  • 3-4 cup powdered sugar
  • 1/2 cup unsweetened cocoa powder
  • 1-2 tbsp milk or half and half
  • 1 tsp vanilla extract you can use mint extract, too, if you'd rather
US Customary - Metric

Instructions

  • In large mixing bowl, beat butter until fluffy. Add three cups sugar, cocoa powder, 1 tablespoon milk, and vanilla extract.
  • Beat until combined and fluffy.
  • Adjust with more sugar or milk, depending on what consistency you're looking for.

Notes

  • Storage: There is a little bit of milk in this frosting recipe but it will be fine at room temperature for a few days. Any longer and it should be refrigerated. 
  • Make Ahead: It can last in your refrigerator for about 1 week. But it can also be frozen up to 3 months. When ready to use, just thaw in your refrigerator and then re-whip back to its original consistency.

Nutrition

Calories: 175kcal | Carbohydrates: 21g | Protein: 1g | Fat: 11g | Saturated Fat: 7g | Cholesterol: 27mg | Sodium: 91mg | Potassium: 39mg | Fiber: 1g | Sugar: 20g | Vitamin A: 315IU | Calcium: 7mg | Iron: 1mg

A cake on a plate, with Chocolate Buttercream

Chocolate Buttercream Frosting | Good Cheap Eats - This is THE BEST RECIPE EVER!

chocolate cupcake with chocolate buttercream and a candle in it

chocolate cupcakes with chocolate buttercream frosting

Filed Under: Chocolate, Dessert, Recipe Tagged With: holiday

Reader Interactions

Comments

  1. Kathy says

    September 1, 2013 at

    Yum! Looks so good! I love making my own frosting. I have gotten to the point where I think the stuff out of the can tastes funny.

    Reply
  2. Frances says

    September 1, 2013 at

    This and your buttercream frosting are exactly what I grew up on. We always made our frosting and flavored it. I don’t even know if canned frosting existed when I was a kid as I never had it til I grew up.

    This is SO much better than canned.

    Reply
  3. cwaltz says

    September 2, 2013 at

    Yummy! They need some Lego Friends on top though. 😉 (You can decorate cupcakes with “goodies” too. As a matter of fact, each year the birthday budget included a $10 decorating budget that could be a simple as a gift card or as elaborate as finding favorite characters and interests. Kids whose birthday it wasn’t were tasked with decorating)

    I miss my second child. She was my baking fiend. The third is kind of like my first(also all grown) and would just as soon not have to cook at all. My “baby”(he’s 14) loves cooking but he rushes so unlike my second more detail oriented kiddo I have to make sure I’ve got time to ensure he follows ALL the steps when we decide to bake.

    Reply
  4. Palmolivejoy says

    October 24, 2013 at

    Would this frost a whole cake? Like a two layer cake from a 9 inch circular pan? Would I need to double up the recipe for that?

    Reply
    • Jessica Fisher says

      October 24, 2013 at

      If you want enough to do swirls and that kind of stuff, yes, I’d make more.

      Reply
      • Matti says

        December 8, 2013 at

        Question: Can I frost a Buche de Noel cake with this?

        Reply
        • Jessica Fisher says

          December 8, 2013 at

          Yep. Make a double batch if you’re going to use it for filling. Have you seen my recipe?

          Reply
      • Barb says

        January 16, 2014 at

        How much would you make to frost a 9 x 13″ cake? Is your original recipe enough for a 9 x 13″?

        Reply
        • Jessica Fisher says

          January 16, 2014 at

          I think you should be fine for that size.

          Reply
  5. Dori says

    November 22, 2013 at

    Hi – this is the best chocolate buttercream frosting, and SO easy to make. Thanks! One thing I will do next time is SIFT the confectioners sugar before mixing, to avoid the lumps.

    Reply
    • Jessica Fisher says

      November 22, 2013 at

      I have never had lumps. Bummer!

      Reply
  6. Anglwngss says

    January 5, 2014 at

    This is now bookmarked. I halved the recipe and it covered 12 cupcakes with some frosting leftover. This is delicious and so SO easy to make!

    Reply
    • Jessica Fisher says

      January 5, 2014 at

      Glad you like it! Did you pipe your frosting or spread it? I find that the amount of cupcakes it covers varies depending on the method of frosting.

      Reply
      • Anglwngss says

        January 5, 2014 at

        I spread it was a fancy butter knife (the kind with the L-bend). I’m just a beginner froster-er, haven’t quite learned to pipe it yet! Lol. It’s delicious no matter the method! 🙂

        Reply
        • Jessica Fisher says

          January 5, 2014 at

          Thanks. It’s helpful for me to know how far the frosting will stretch. Someone got a little upset once when I didn’t know how many it would frost. 🙂

          Reply
          • Anglwngss says

            January 5, 2014 at

            Lol. I completely understand!

  7. Natalie says

    February 5, 2014 at

    Thank u Jessica. ..Your tip n recipe has helped me alot

    Reply
  8. ASheree says

    February 28, 2014 at

    I have an allergy to vanilla. Do I need that for the frosting?

    Reply
    • Jessica Fisher says

      February 28, 2014 at

      Nope. You could omit it or use a different flavored extract like mint, coffee, or orange.

      Reply
  9. Crystabel says

    March 3, 2014 at

    How many cupcakes will these cover if I use the piping method?

    Reply
    • Jessica Fisher says

      March 3, 2014 at

      I think I made 18 this way?

      Reply
      • Cara says

        March 5, 2014 at

        Hi I’m just wondering do you have to use coca powder for this recipe? Could you use melted chocolate? If so how much melted chocolate would you add?

        Reply
        • Jessica Fisher says

          March 6, 2014 at

          I’ve never used anything but cocoa powder, so I can’t give you a good answer. I know there are recipes out there that use melted chocolate, but that’s not a method I’m familiar with. Sorry I can’t be more help.

          Reply
      • Crystabel says

        March 8, 2014 at

        May I know if you used salted.or unsalted and how is is one cup in grams?

        Reply
        • Crystabel says

          March 8, 2014 at

          Salted or unsalted butter?

          Reply
          • Crystabel says

            March 8, 2014 at

            How much is one cup in grams

          • Jessica Fisher says

            March 12, 2014 at

            Whatever you have. I’ve used both. I have no idea how many grams in a cup, but google will tell you. 🙂

    • Anne says

      November 8, 2017 at

      I just piped 24, although I didn’t make a very thick layer, just circular swirls. Tastes great! Thanks for the simple recipe!

      Reply
      • Jessica Fisher says

        November 8, 2017 at

        Glad you liked it!

        Reply
  10. Rebecca says

    March 22, 2014 at

    I really don’t want to make a frosting with melted chocolate, this is the closest recipe that I’ve found that my Mom made[back in the day…] Thanks!!!

    Reply
  11. Colleen says

    April 9, 2014 at

    Does this frosting keep in the refrigerator overnight? Thanks for posting!

    Reply
    • Jessica Fisher says

      April 9, 2014 at

      I have stored leftovers in the fridge, but it gets really hard. You’ll need to allow it to warm/soften before it will be spreadable again.

      Reply
      • Colleen says

        April 9, 2014 at

        Thank you! I’m bringing it to school tomorrow so I wanted it to keep overnight. I’ll plan on leaving it out for a while before spreading it on the cupcakes.

        Reply
  12. Michelle says

    May 7, 2014 at

    That awkward moment when you realize the recipe called for 3 to 4 cups of powered sugar, NOT 3/4 cup powered sugar. Derp.

    Reply
    • Jessica Fisher says

      May 8, 2014 at

      Oop! Did you have enough on hand?

      Reply
  13. Grace says

    May 27, 2014 at

    I was so close to saying this recipe was bad but… I forgot to add the powdered sugar. And it’s SOOOOO good!

    Reply
    • Jessica Fisher says

      May 27, 2014 at

      Oh my! I did that once with chocolate cream cheese frosting once. It was horrible. Glad you added the sugar so I can save face. LOL! 🙂

      Reply
  14. Dawn says

    June 19, 2014 at

    I’m fairly new at making home made frostings. I’m pleased to say that this came out tasting very good. Because my son likes orange, I added orange extract and a teaspoon of orange zest to the recipe for his birthday cake. I just have a question. The frosting color came out looking like milk chocolate. I would have preferred a darker color. For future reference, what would I need to do to make the frosting more of a dark chocolate color?

    Thanks!

    Reply
    • Jessica Fisher says

      June 19, 2014 at

      I’m going to guess that it may have to do with the cocoa powder. My sister buys the dark cocoa powder and that makes a darker frosting.

      Reply
      • Dawn says

        June 19, 2014 at

        Ahh! I’ll make sure to pick that up next time. Thanks!

        Reply
  15. Shay shay says

    July 10, 2014 at

    Hi I loved the recipie. What cakes would you suggest using this with and can you use it as a filling?

    THANKS SO MUCH!!!:) just really hyper(sugar rush!!!!!!!!!!!!!!)

    Reply
    • Jessica Fisher says

      July 10, 2014 at

      Any cake you like, and yes, it works as a cake filling as well.

      Reply
  16. Sherol says

    August 16, 2014 at

    Can u use this to decorate roses? Will the shape hold? Trying to make a rose cake with not as much sugar.

    Reply
    • Jessica Fisher says

      August 16, 2014 at

      You mean to pipe roses? I think if it’s cold enough and has enough sugar, it should be fine. But, a hot day is a hard call.

      Reply
  17. Karen says

    September 24, 2014 at

    Can I use water instead of milk?

    Reply
    • Jessica Fisher says

      September 24, 2014 at

      I have never done that, so I do not know.

      Reply
  18. Melanie says

    October 4, 2014 at

    Can I use chocolate frosting on a cookies?

    Reply
  19. Julie says

    November 18, 2014 at

    Can you use skim milk?

    Reply
    • Jessica Fisher says

      November 19, 2014 at

      Yes, just use less to start. Add more only if it needs it.

      Reply
  20. Kathy S says

    November 26, 2014 at

    I had to make frosting on the fly after I found the can I bought had been “taste tested” in the store. It was the best thing that could’ve happened though! The recipe is perfect. I sifted my sugar & cocoa too. I found I made the most delicious tasting stuff I’ve had since I was a kid. I’ll never use stkore bought ever gain THANKS!

    Reply
    • Jessica Fisher says

      November 26, 2014 at

      Yay! What a happy accident!

      Reply
  21. Robin says

    March 20, 2015 at

    Delicious!!! Just the right combination of ingredients. I could have eaten the whole bowl of it by itself. What cake!? LOL! Definitely going in with favorite recipes.

    Reply
    • Jessica Fisher says

      March 20, 2015 at

      Ha! I totally get you. It’s heaven on a spoon.

      Reply
  22. SLibby says

    April 24, 2015 at

    hello, did you use sweetened or unsweetened cocoa powder? All I have is unsweetened, or I have hot chocolate mix. Just wondering what you think? Thank you!

    Reply
    • Jessica Fisher says

      April 24, 2015 at

      unsweetened cocoa powder

      Reply
  23. jodi says

    May 19, 2015 at

    can I substitute water for milk when making frosting?

    Reply
    • Jessica Fisher says

      May 19, 2015 at

      I would not recommend it because I’ve never tried that in this recipe.

      Reply
  24. Jacqui says

    July 4, 2015 at

    This turned out delicious. I have used it a few times and this last modified it a bit. I added orange zest and instead of milk I added orange juice. It tasted just like a chocolate orange!

    Reply
    • Jessica Fisher says

      July 5, 2015 at

      Fun!

      Reply
  25. Chloe says

    January 12, 2016 at

    I used this recipe to pipe frost 16 cupcakes. It covered them but bare minimum, using 3C of powder sugar. Any more sugar and I think the frosting might have been ruined as it was quite dry and gummy even with the addition of 3T of milk.
    I would also suggest sifting the powder sugar as it was lumpy. Mix by hand first before using electric mixer as it makes a huge sugar dust cloud that even with a deep bowl, bursts up and outwards.
    I used Hershey’s Cocoa Powder and real vanilla extract but even still the taste was off and I don’t know why. I will use this recipe again just to make sure it wasn’t beginner’s error. I think I’ll try a darker cocoa as suggested above with a raspberry extract or keep the same cocoa and use a maple extract with candied bacon. 😀

    Reply
  26. Deb says

    May 18, 2016 at

    Can you store a frosted cake with this frosting at room temperature, or does it have to be refrigerated?

    Reply
    • Jessica Fisher says

      May 18, 2016 at

      Depends on how long and how hot it is. I don’t recommend it for the middle of summer, but just as it’s okay to have butter at room temperature for a time, this will be fine for a few hours.

      Reply
      • Deb says

        May 19, 2016 at

        Thanks for the reply! Is this different than regular buttercream frostings then? I’ve read that those can be kept at room temperature for several days.

        Reply
        • Jessica Fisher says

          June 16, 2016 at

          Well, room temperature in summer is different than room temp in winter. You know? I’ve read conflicting information about how long buttercream is good sitting out. I’ve never tested it past a day in a cooler kitchen.

          Reply
  27. Ritu says

    December 13, 2017 at

    Hey Jessica…how much do we need for 72 cupcakes?

    Reply
    • Jessica Fisher says

      December 14, 2017 at

      With fancy tops? Probably 4x the recipe. But, it’s easy to make more in the same bowl, so I’d underestimate and then make another batch if you need more.

      Reply
  28. Kenny says

    January 20, 2019 at

    Can this frosting be kept at room temperature for a day or to?

    Reply
    • Jessica Fisher says

      January 20, 2019 at

      On a cake, yes, but not on a hot day.

      Reply

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