Homemade chocolate buttercream frosting comes together easily and tastes so much better than the canned variety. Make this recipe and taste the difference!
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.
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)
How to make this chocolate buttercream:
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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.
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Beat until combined and fluffy.
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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.
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.
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:
If you prepare this recipe, be sure to share a picture on social media and hashtag it #GOODCHEAPEATS. I can't wait to see what you cook up!
Easy Chocolate Buttercream Frosting
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
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
Kenny
Can this frosting be kept at room temperature for a day or to?
Jessica Fisher
On a cake, yes, but not on a hot day.
Ritu
Hey Jessica…how much do we need for 72 cupcakes?
Jessica Fisher
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.
Deb
Can you store a frosted cake with this frosting at room temperature, or does it have to be refrigerated?
Jessica Fisher
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.
Deb
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.
Jessica Fisher
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.
Chloe
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. 😀
Jacqui
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!
Jessica Fisher
Fun!
jodi
can I substitute water for milk when making frosting?
Jessica Fisher
I would not recommend it because I’ve never tried that in this recipe.
SLibby
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!
Jessica Fisher
unsweetened cocoa powder
Robin
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.
Jessica Fisher
Ha! I totally get you. It’s heaven on a spoon.