Chocolate Buttercream Frosting makes any cake become the ultimate indulgence. The flavor is rich, it’s creamy-dreamy-delicious and oh so chocolatey!
Whether you are topping cupcakes or filling chocolate cake with buttercream frosting, this smoothly blended combination of butter, powdered sugar and cocoa powder makes for a simply divine chocolate buttercream and is delicious on so many different baked goods!
What is Buttercream?
There are actually 4 different versions of a Buttercream Frosting! It’s basically a mixture of fat (butter) and sugar (white or powdered) and is used as a filling, frosting or icing.
- The American version is softened butter, powdered sugar, and a splash of vanilla.
- The Swiss version is whipped egg whites, light corn syrup, white finely granulated sugar and softened butter.
- The French version is whipped egg yolks, simple sugar syrup and softened butter.
- The Italian version is simple sugar syrup, whipped egg whites, white finely granulated sugar and softened butter.
While each of these is unique, they all make a simply delicious buttercream frosting (and this recipe uses the American version). You won’t be disappointed!
How To Make Chocolate Buttercream Frosting
A good chocolate buttercream frosting recipe starts with good quality ingredients. Be sure to soften the butter, shortening, and have the milk at room temperature before starting. While I don’t use shortening all that often, it really makes for a great flavor and texture in this recipe and I’d highly recommend trying it just as written!
- Mix together the dry ingredients (cocoa powder and powdered sugar) and set aside.
- Combine butter and shortening until nice and fluffy.
- Slowly alternate adding cocoa and milk until fully incorporated. Continue to beat about 3 minutes until it’s light and fluffy!
We recommend licking the beaters at this point…or performing quality control as some may say!
How to Make Chocolate Buttercream Darker
This chocolate buttercream icing recipe can be made into a light chocolate flavor or deepened into a rich chocolate flavor, you decide!
You can make your chocolate buttercream icing more chocolate-y by adding a little more cocoa to the mixture. You can even add a drop or two of black food coloring to darken the buttercream frosting just a tiny bit.
Does Buttercream Frosting Need to be Refrigerated?
Since the best chocolate buttercream frosting is made with butter and milk, it can last in the refrigerator up to 5 to 7 days and can be frozen about 3 months. It may have to be refreshed somewhat using a whisk and adding a bit more cocoa powder, but it will still look and taste great on your pastries!
We pull it out of the fridge 30-60 minutes before serving to allow it to soften.
More Delicious Ways to Use This Frosting…
- Chocolate Cake Mix Cookies – chocolate on chocolate, need we say more!
- Bunny Butt Cupcakes – cute and delicious no matter what time of year.
- Sunflower Peep Cake – great for using up those leftover Easter peeps!
- Grandpa’s Light & Fluffy Banana Cupcakes – a family favorite recipe!
- Zucchini Brownies – irresistible way to use your garden vegetables/
Amazing Chocolate Buttercream
- 6 tablespoons butter (softened)
- 1 tablespoon shortening
- 2 2/3 cups powdered sugar
- 2/3 cup cocoa powder
- 1/3 cup milk (room temp)
- 1 teaspoons vanilla
- Mix together icing sugar and cocoa. Set aside.
- Combine shortening and butter in a bowl.
- Combine milk and vanilla.
- Beat shortening and butter until creamed.
- Slowly alternate adding cocoa mixture and milk mixture
- Beat until combined and fluffy (approx 3 minutes).