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Chocolate Buttercream Recipe

This is my go to Chocolate Buttercream Recipe! It’s soft, fluffy and incredibly decadent, pipes beautifully onto your chocolate cupcakes and is perfectly smooth and luscious to layer with a chocolate cake.

Chocolate Buttercream Recipe

Ultimate Chocolate Buttercream

Buttercream is a staple for baking so having a good recipe on hand is so important.

Whether it’s to pipe on to your chocolate cupcakes, layer with your chocolate cake or sandwich between your french macarons it works perfectly every single time. 

I’ve made this Chocolate Buttercream more times than I can count so trust me when I say this is the only recipe you’ll need! 

Video Tutorial

Follow this video tutorial to make the most delicious Chocolate Buttercream

Ultimate Chocolate Buttercream

Buttercream is a staple for baking so always having a good recipe on hand is so important.

Whether it’s to pipe on to your chocolate cupcakes, layer with your chocolate cake or sandwich between your french macarons it works perfectly every single time. 

I’ve made this Chocolate Buttercream more times than I can count so trust me when I say this is the only recipe you’ll need! 

Chocolate Buttercream Recipe Ingredients

2 Sticks / 225g Butter – Make sure your butter is at room temperature. Remove it from the fridge at least a few hours before you start making this recipe or use the microwave to soften it. 

5 Cups / 625g Powdered Sugar – Powdered sugar, icing sugar and confectioners sugar are all the same ingredient just different names in different parts of the world. 

1/2 Cup / 50g Unsweetened Cocoa Powder – Use the best quality cocoa powder you can can find

1/2 Cup / 125ml Milk – Whole milk is best for this recipe but other types of milk or milk alternatives can be used instead. 

1 tsp Vanilla Essence

How to Make the BEST Chocolate Buttercream

Get your butter out of the fridge at least 2 hours before you need to use it.

We need room temperature butter here or it won’t cream with the sugar. If you forget you can use the microwave on very low power or cut your butter into small cubes to let it come to room temp a lot faster.

Using a stand mixer or a hand mixer beat your butter on medium speed for about 5 minutes.

We need it to about double in volume and become incredibly light and pale.

Add the powdered sugar a third at a time, waiting until its fully incorporated before adding the next amount.

Add the cocoa powder and mix until combined.

The buttercream will be very clumpy and dry here, don’t worry just mix until combined.

Add the milk slowly with the machine running until you have the consistency you would like.

Thicker buttercream works better for piping and thinner buttercream is best for layering on cakes.

Flavour the buttercream with 1 tsp of Vanilla Essence.

You wont have a strong vanilla flavour, this is mainly used to help bring out more of the chocolate flavour.

Add the Chocolate Buttercream to a piping bag and it’s ready to use!

I often get asked with this recipe why there isn’t any chocolate in it, just cocoa powder. The answer to that is using actual chocolate doesn’t really have many benefits in this recipe.

Using Chocolate in recipes is usually for texture from the cocoa butter but because this is buttercream there is already texture from the butter.

So save yourself some time and money and just use the best quality cocoa powder because that’s all you need to make the most perfect Chocolate Buttercream.

Common Questions about this Chocolate Buttercream Recipe

How many cupcakes will this chocolate buttercream cover?

This will make enough for about 15-18 cupcakes depending on how high you pipe the buttercream. It will be enough to layer an 8″ or 20cm cake.

How long will this Chocolate Buttercream last?

The chocolate buttercream will keep at room temperature for three days, the fridge for one week or the freezer for three months. If you do store it in the fridge or freezer before you use it let it come up to room temperature and beat it in your stand mixer or with a hand mixer for a few minutes. 

Chocolate Buttercream Recipe

Equipment needed for this Vanilla Buttercream Recipe

Stand Mixer or Hand Mixer

The butter needs to be whipped for this recipe. It will take about 5 minutes on medium to high speed so you wont be able to do this by hand.

Measuring Cups or Digital Scale

To measure the ingredients for this recipe measuring cups or a digital scale can be used. I have given the amounts for both as different people have different preferences.

Piping Bag and Piping Tip

To use this buttercream on cupcakes it’s easiest to use a piping bag and piping tip. I have used a Wilton 2D piping tip here, it’s my favorite!

Delicious Recipes to pair with this Chocolate Buttercream

Vanilla Cake

Chocolate Cupcakes

Perfect Macarons

Vanilla Cupcakes

Chocolate Buttercream Recipe

This is my go to Chocolate Buttercream Recipe! It’s soft, fluffy and incredibly decadent, pipes beautifully onto your chocolate cupcakes and is perfectly smooth and luscious to layer with a chocolate cake.
4.7 from 11 votes
Prep Time 10 mins
Total Time 10 mins
Course Baking
Servings 3 Cups

Ingredients
 
 

  • 2 Sticks Butter
  • 5 Cups Powdered Sugar
  • 1/2 Cup Cocoa Powder
  • 1/2 - 1 Cup Milk
  • 1 tsp Vanilla Essence

Instructions
 

  • In the bowl of a stand mixer or in a large bowl if you are using a hand mixer add the room temperature butter. Beat on high speed for about 5 minutes until the butter is soft and almost doubled in volume.
  • Add the sugar in thirds, beating in between until completely incorporated. With the last third of the sugar add in the cocoa powder.
  • The buttercream will be very thick at this point, turn the mixer to low speed and stream in half a cup of milk. Scrape down the sides of the bowl and add more milk if you would like a thinner consistency.
  • Add in the vanilla essence and beat for a further 2 minutes.
  • Pipe onto your cupcakes or use to decorate your cakes.

Video

Nutrition

Calories: 893kcalCarbohydrates: 214gProtein: 7gFat: 6gSaturated Fat: 3gCholesterol: 12mgSodium: 60mgPotassium: 379mgFiber: 5gSugar: 202gVitamin A: 198IUCalcium: 156mgIron: 2mg
Tried this recipe?Mention @recipesbycarina or tag #recipesbycarina!

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Recipe Rating




Meg

Sunday 30th of May 2021

I am very excited to try this recipe but I’m not sure if I should used Unsalted or Salted butter, which do you prefer??

Nivia

Friday 28th of May 2021

Can I use chocolate milk?

Allison

Monday 24th of May 2021

Best frosting I've ever made!

Alesandra

Saturday 22nd of May 2021

Should I make two batches if I am using this butter cream to layer my cake, crumb it, and ice it?

Jamie-Lee

Saturday 15th of May 2021

I tried this tonight and it split, is there any way to fix that?