Forget about the canned version… you can make this wonderfully rich and creamy chocolate buttercream frosting in minutes!Jump to Recipe
I grew up with a mom who always made homemade frosting, and taught me how to make it, so it’s all I knew for a long time. When I got older, and had the chance to taste canned frosting, I knew that the homemade version was definitely worth the few extra minutes it takes to make it.
Chocolate Buttercream Frosting
I have a couple of really yummy chocolate frosting recipes, but this chocolate buttercream frosting is one of very favorites–and my go-to for cakes and cupcakes. I literally can eat it with a spoon, and I can’t deny that I do every time I make it!
Affiliate links are included below for your convenience. If you click on a link and make a purchase, I’ll receive a small commission at no extra cost to you.
Best of all, it comes to together quickly and easily, and in less than 10 minutes, you can be ready to frost. It’s thick, creamy, and a great consistency for spreading. I don’t always make this big of a recipe–it makes a lot–but it’s good for a double layer cake (9 inch) with enough for some piping along the top or edges. You can also easily cut it in half for a batch of cupcakes or brownies.
I just made this frosting yesterday for a yellow cake I baked (it’s my husband’s favorite), and it was perfect time to take a few pictures and share it with you. I usually use my KitchenAid mixer (especially for this larger batch), but you don’t have to—a hand mixer works too, and I’ve done it that way many times.
The BEST Chocolate Buttercream Frosting
- 2 cups butter, room temperature
- 7 cups powdered sugar
- 1 cup cocoa powder
- 8 tablespoons whole milk or half and half
- 1 1/2 tablespoons vanilla extract
- 1/2 teaspoon salt
In a stand mixer (paddle attachment) or with a hand mixer, beat the butter at medium high speed until light and creamy–about 3 to 4 minutes. Add the rest of the ingredients (start with 1/2 c. milk) with the mixer on low, then move the speed up to medium high for two minutes, scraping down the sides after each minute. (If it's too thick, you can add a little more milk at a time if needed. It should be pretty thick, but spreadable.)
Many recommend that frosting should be made with unsalted butter, but I regularly use salted butter, if that’s what I have on hand. If you do, just reduce the salt a little bit in the recipe.
Other recipes you might like…