Learn how to make chocolate buttercream frosting with this easy 5-minute recipe. This is my absolute favorite recipe for chocolate frosting, it’s so simple! Perfect for cakes, cupcakes, and so much more!
This yummy chocolate frosting recipe goes well with our popular Chocolate Deep Depression Chocolate Cake (no milk, eggs or butter), or try it with our Vanilla Cake.
Chocolate Buttercream Frosting Recipe
This chocolate buttercream is SO much better than store bought frosting without all of the added preservatives. Just 5 simple ingredients – butter, cocoa powder, sugar, milk, vanilla. Just mix all the ingredients in just 5 minutes and you will have the most delicious chocolate buttercream frosting that always gets raves reviews!
Ingredients You Will Need:
- Butter
- Cocoa Powder
- Powdered Sugar
- Heavy Cream (or whole milk)
- Vanilla Extract
- pinch of salt (optional)
How To Make Chocolate Buttercream Frosting
- To make this delicious frosting, first add the softened butter to a mixing bowl and beat with a paddle attachment until smooth.
- Then, add in the sifted cocoa powder and powdered sugar alternating with the heavy cream until well-combined.
- Even though this is a creamy chocolate buttercream, it holds its shape beautifully and works great for spreading over cakes or even piping fancy designs!
Tips
If your frosting appears too dry, add more heavy cream or whole milk, only one tablespoon at a time until it reaches the right consistency. If it appears too wet and does not hold its form, add more confectioner’s sugar, only one tablespoon at a time until you get your preferred results.
- Storing – Place any leftover frosting in an airtight container and place in the fridge for up to 1 week. When ready to use, remove the frosting the fridge and let it sit to room temperature. Then give it a good stir before frosting.
- Freezing – This frosting recipe can also be stored in the freezer for up to 2 months. Store in an air tight container and place in the freezer. When ready to use, take out of the freezer and place in the fridge over night. Then proceed as directed above.
This will be the Best Chocolate Buttercream Frosting you have ever tasted! Smooth, creamy and delicious! Our Chocolate Buttercream Frosting is great on cakes, cupcakes, brownies and more. Enjoy!
Other Easy Dessert Recipes You Will Love:
- Easy No-Bake Chocolate Peanut Butter Cookies
- 2-ingredient Strawberry Soda Cake
- 3-ingredients Oreo Balls
- No-Bake Reese’s Peanut Butter Fudge (3-ingredients)
- Chocolate Chip Cookie Bars
- 4-ingredient Peanut Butter Balls
5-Minute Chocolate Buttercream Frosting
Ingredients
- 1 cup unsalted butter softened
- 3 cups powdered sugar sifted
- 1/2 cup cocoa powder sifted
- 3-4 Tbsp heavy cream or whole milk
- 1 teaspoon vanilla extract
- pinch of salt to taste optional
Instructions
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using an electric mixer, beat the butter on medium speed for 1 minute.
- Add the sifted powdered sugar and cocoa powder to the bowl one cup at a time and beat until combined. Slowly pour in the heavy cream and vanilla extract then add the pinch of salt and continue beating until well combined, scraping down the sides as needed, about 2 minutes.
- Increase the speed to high and beat the frosting for an additional 2 minutes. Use the frosting immediately or store in an airtight container in the fridge.
Last Step:
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23 comments on “5-Minute Chocolate Buttercream Frosting”
Hi Jill, I was wondering if I could make this recipwith shortening instead of butter. The cake will be out for at least 5 hours
Hi Layne. I would try using a 1/2 cup butter and a 1/2 cup shortening. I think that should help it hold up better.
Is that unsweetened or sweetened cocoa powder?
Hi Cat. You’ll use unsweetened for this frosting.
So quick and easy to make and taste AMAZING!
I will never buy store bought frosting again!
This sounds great and I am going to make it for sure. I was wondering if this would also work for a white buttercream icing by just simply not adding the chocolate?
Hi Autumn. You could do that, but we also have a Vanilla Buttercream you could try.
The frosting is very tasty. I used salted butter and it was fine, just eliminated adding extra. Was a little thick, so I added more heavy cream. Would definitely make it again.
Light and Fluffy and Yummy!
Thanks Kenny!
Looks great! Can’t wait to try it!
Very creamy and nice spreading consistency but as much as I love chocolate it seemed too much. I will cut back next time.
Thanks for the rating and feedback Connie.
It turned out perfectly. Thank you
Made the cake and the frosting.. Absolutely delicious and so very quick and easy.. Thanks for posting
Delicious very chocolaty, love it.
Wonder how substituting buttermilk for the heavy cream?
Made it last night. Amazing!!so easy!!
Have you ever tried a full fat coconut milk or other plant based milk in place of whole milk?
Robin, I have not tried those substitutions for this recipe but have for others. If you try it, let me know how it turns out.
Can’t wait to try .
Do you have to refrigerate the cake after you put the icing on? I just iced my cake but am not serving it until tomorrow. This is the best chocolate icing I have ever had!
I’ve used this recipe for many many years !! I got it off the Duncan Hines cake box (back before they made canned frosting) !! These days I add just a dash of cinnamon. Whenever I serve it people always ask what is that little extra taste ? LB