Chocolate Buttercream Frosting Recipe

Fluffy and chocolatey, buttercream frosting is a traditional favorite for smothering over muffins and cupcakes. This Chocolate Buttercream Frosting is:

✅ Good for piping – it holds its form with swirls, roses and many others

✅ Can be utilized for sandwiching between cake layers – it received’t ooze out all over the place like cream whenever you reduce into the cake

✅ Fluffy, creamy, luscious and buttery. Completely indulgent and can rival any excessive finish bakery!

Buttercream frosting shouldn’t be arduous to make but it surely does take time – and an electrical mixer or stand mixer. The hot button is beating, beating, beating – for no less than 6 minutes, normally 7 to eight minutes.

The longer you beat, the fluffier it’s and the smoother it’s.

Beat, beat, beat!

Aside from beating, the one different tip I’ve for a phenomenal traditional buttercream frosting is to make use of the appropriate butter to icing sugar (powdered sugar) ratio. An excessive amount of sugar to butter = gritty frosting. Too little, and it simply tastes like butter.

Go forth and revel in! – Johnsat x

• Chocolate Cupcakes – no stand mixer required for these unbelievable cupcakes!

• Chocolate Cake – the BEST on a regular basis chocolate cake, ever!

• Traditional Vanilla Sponge Cake

Chocolate Buttercream Frosting Recipe

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Serves: 12 Prep Time: 15 minutes

Nutrition facts: 229 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 200g / 3/4 cup unsalted butter, softened
• 2 1/2 cups soft icing sugar / powdered sugar , sifted (Note 1)
• 1/2 cup cocoa powder , unsweetened, preferably Dutch Processed, sifted(Note 3)
• 1/4 cup milk (any)
• 1 tsp vanilla extract (optional)

Instructions

1. Place butter in the bowl of a stand mixer with paddle attached. Beat for 3 minutes on speed 7 until it becomes pale.
2. Add half the icing sugar and cocoa powder. Beat for 3 minutes – start slow, increase to speed 7.
3. Add remaining icing sugar and cocoa powder. Beat again for 3 minutes.
4. Add milk and vanilla if using. Beat again for 1 minute on speed 7.
5. Spread onto cakes / cupcakes, or spoon into frosting bag and pipe.

Notes

1. Icing Sugar – if you are in Australia, get the packets labelled as Soft icing sugar. Not Pure Icing sugar– that’s for royal icing, the stuff that goes hard that’s used for writing. 
2. Quantity – This makes enough to swirl frosting on 12 cupcakes (see photo in post) or frost one 22cm / 9″ cake (top, sides and filling) a reasonable amount.
To frost cake more generously, like as depicted in this Chocolate Cake recipe (2 layer 22cm/9″ cake), increase the recipe by 50%. Use the recipe scaler (hover /click on servings and slide) and increase until icing sugar becomes 450g / 3.75 cups.
3. Dutch Processed cocoa powder is a more intense flavour than normal cocoa powder. So you will get a better chocolate flavour.
4. To make this using chocolate instead of cocoa powder, use 75g / 3 oz 70%+ cocoa dark chocolate. Melt and cool, then whisk in at the end.

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Sarah Miller

Hi, I’m Sarah Millar!
I’m a food blogger who loves creating quick and easy recipes that bring big flavor without the fuss. Cooking doesn’t have to be complicated — and I’m here to share simple, fast food ideas that anyone can make at home. When I’m not in the kitchen, you’ll usually find me tasting new dishes, exploring cafés, or coming up with fresh food hacks to make everyday meals more fun.

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