Easy Chocolate Buttercream Frosting Recipe

Looking for a quick and easy chocolate buttercream frosting recipe? You’ll love this easy chocolate frosting recipe that you can whip up in no time! There is a printable version of the recipe at the end of the post.

As it has already been well established, I love homemade frosting. In fact, I have a whole category on the site just for frosting. Yum!

Now I want to share a quick and easy chocolate buttercream frosting recipe. For real – don’t grab that canister of frosting at the grocery store. You’ve got this!

If you find that you’re interested in some other frosting recipes as well, I have some other options that you might love as well:

• Easy and Fresh Orange Buttercream Frosting Recipe
• Easy Homemade Almond Buttercream Frosting
• Light and Airy Homemade Vanilla Frosting
• Blackberry Buttercream Frosting (This recipe post includes how to make fresh blackberry-filled cupcakes)
• Lemon Buttercream Frosting (This recipe post includes how to make Lemon Cupcakes with a Sweet Lemon Glaze)
• Cinnamon Cream Cheese Frosting (This recipe post includes how to make Gingerbread Cupcakes)

Easy Chocolate Buttercream Frosting Recipe

Prep Time: 15 minutes (not including the time to let your butter soften to room temperature)

Easy Chocolate Buttercream Frosting Ingredients:

• 1 cup butter, softened
• 3 cups confectioners’ sugar (powdered sugar)
• 3 – 5 tablespoons of either heavy whipping cream or milk (Important: You will be adding this a little at a time. Only use what you need to get the frosting consistency that you want.)
• ½ cup unsweetened cocoa powder
• 2 teaspoons vanilla extract
• A pinch of salt

Easy Chocolate Buttercream Frosting Instructions:

1. Using an electric mixer, beat the butter until it’s smooth. (This is the red stand mixer I love and have used for the past 15 years. She’s the best, and I love her.)

2. Add cocoa powder, vanilla, and salt to the whipped butter. Mix until combined.

3. Begin adding confectioners’ (powdered) sugar to the mixture a little at a time. Start at a slow speed while mixing to help prevent the powdered sugar from getting everywhere. During this step, you can alternate between adding some of the milk/whipping cream* and powdered sugar into the mixture.

*Remember, as noted in the ingredients list: You may not need all of the listed milk/heavy whipping cream. Only use what you need to get the frosting consistency that you want.

4. Continue to mix until you have reached your desired frosting consistency. If your frosting gets too thin, you can add a little more powdered sugar. If your consistency is too thick, you can add a little more of your choice of milk or heavy whipping cream. A little goes a long way, especially with the liquids, so add small amounts slowly.

A Few Recipe Notes

Heavy Cream versus Milk: You can opt to use milk instead of heavy whipping cream. However, the frosting won’t be quite as creamy if you use milk instead of heavy cream. With that being said, I am much more apt to have milk on hand than heavy cream, so I use what I have, typically.

FYI: The pictures in this post show the recipe made with heavy cream.

Pure Vanilla Extract versus Imitation Vanilla Extract: I know that Pure Vanilla Extract is more expensive, but do a nice thing for yourself and, if you can, opt for Pure Vanilla Extract.

Storage Instructions: I think the frosting is best if you use it on the day that you make it. Because of this, I don’t typically store my frosting after I make it. However, the frosting can be made 1 to 2 days ahead of time. If you do this, be sure to cover the frosting tightly and store it in the refrigerator. When you are ready to use it, you will remove the frosting from the refrigerator and bring it to room temperature before frosting your cupcakes or cake.

Easy Chocolate Buttercream Frosting Printable Recipe

Easy Chocolate Buttercream Frosting Recipe

Angie Kauffman

If you're looking for an easy chocolate frosting recipe, you'll love this one that is quick to whip up. You probably have all of the ingredients at home already!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Total Time 15 minutes mins

Course Dessert, Frosting

Cuisine American

Ingredients

  

• 1 cup butter softened to room temperature
• 3 cups confectioners’ sugar (powdered sugar)
• 3 - 5 tablespoons heavy cream or milk you can choose which you prefer to use (see notes at the end of the recipe)
• 1/2 cup unsweetened cocoa powder sifted
• 2 teaspoons vanilla extract
• pinch of salt

Instructions

 

• Using an electric mixer, beat the butter until it's smooth. (This is the red stand mixer I love and have used for the past 15 years. She’s the best, and I love her.)
• Add cocoa powder, vanilla, and salt to the whipped butter. Mix until combined.
• Begin adding confectioners' (powdered) sugar to the mixture a little at a time. Start at a slow speed while mixing to help prevent the powdered sugar from getting everywhere. During this step, you can alternate between adding some of the milk/whipping cream* and powdered sugar into the mixture.

  *Remember, as noted in the ingredients list: You may not need all of the listed milk/heavy whipping cream. Only use what you need to get the frosting consistency that you want.
• Continue to mix until you have reached your desired frosting consistency. If your frosting gets too thin, you can add a little more powdered sugar.

  If your consistency is too thick, you can add a little more of your choice of milk or heavy whipping cream. A little goes a long way, especially with the liquids, so add small amounts slowly.

Notes

Heavy Cream versus Milk: You can opt to use milk instead of heavy whipping cream. However, the frosting won't be quite as creamy if you use milk instead of heavy cream. With that being said, I am much more apt to have milk on hand than heavy cream, so I use what I have, typically. The pictures in this recipe post show it prepared with heavy cream, however.

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Storage Instructions: I think the frosting is best if you use it on the day that you make it. Because of this, I don't typically store my frosting after I make it. However, the frosting can be made 1 to 2 days ahead of time. If you do this, be sure to cover the frosting tightly and store it in the refrigerator. When you are ready to use it, you will remove the frosting from the refrigerator and bring it to room temperature before frosting your cupcakes or cake.

Tried this recipe?Let us know how it was!