This chocolate buttercream frosting is perfect for cakes, cupcakes, cookies, putting between graham crackers or just eating off a spoon!
Frosting from a can is considered an unforgivable sin at my house. Therefore it is necessary to have a good variety of homemade frosting recipes. This is my go to, tried and true chocolate frosting that I frost my Death by Chocolate Cake with every time. I’ve used it on cupcakes, cakes, cookies, and one of my kids favorite ways, between two graham crackers. It pipes beautifully or spreads well if you prefer. It is very rich and deeply chocolaty. I know you’ll love it! Give it a try and let me know how it goes!
How to make:
- You want your butter to be room temperature for nice smooth frosting. Also, use butter, not margarine or butter substitute. Beat the butter in a mixing bowl until it is creamy.
- Add the cocoa a bit at a time to the butter and mix it in well. It should be very smooth. Thick, but smooth.
- Add the powdered sugar a bit at a time alternately with 1/2 cup milk. After all the powdered sugar and milk have been added and well mixed you can add more milk if you want your frosting softer.
Difference between frosting and icing:
Frostings are made with butter or shortening so they can be whipped up nice and fluffy. Icings are thin, have little to no butter and are made to be drizzled, poured and set up with a solid top.
More Frosting Recipes!
Whipped Cream Cheese Frosting on Lemon Cupcakes
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Rich Chocolate Buttercream Frosting Recipe
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: 3 Cups
- Category: Dessert
- Method: Mixing
- Cuisine: American
Description
This chocolate buttercream frosting is perfect for cakes, cupcakes, cookies, putting between graham crackers or just eating off a spoon!
Ingredients
- 2 Cups Room Temperature Butter
- 2 Cups Cocoa Powder
- One 2 lb bag Powdered Sugar
- 1/2-3/4 Cup Milk
Instructions
- Beat the butter in a mixing bowl until creamy and smooth.
- Beat in the cocoa powder a little at a time until it has all been added and the mixture is smooth and lump free.
- Add the powdered sugar a bit at a time alternately with 1/2 cup milk. Once all the powdered sugar has been added and you’ve beaten the frosting until smooth you can add more milk if you want a softer frosting.
Notes
- When first made, this frosting is light brown in color but will turn a deep dark brown color after and hour or so.
- For an easy treat just spread this rich chocolate buttercream frosting between graham crackers and store in an airtight container overnight to soften. So yummy!
- If you want to cut this recipe in half, 1 lb of powdered sugar is roughly 4 cups.
Keywords: buttercream frosting, frosting, chocolate frosting
Any nutritional analysis on this Site is based on an estimate, calculated by Nurtifox plugin (or other third-party source) from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information.
This is my favorite frosting recipe!! Definitely something to eat plain with a spoon!!
Thank you!
All I can taste is cocoa. What can I do to cut the taste of cocoa out?
My first question is, what type of cocoa are you using? I’ve made this recipe more times than I can count and while this is a deeply chocolately rich frosting, I’ve never had the cocoa be overbearing. However if one used a less expensive, off brand cocoa I could see that happening. I always use Ghirardelli. If you are using a good quality cocoa and it’s too much for you I would just cut the amount of cocoa in half next time.
Does this need to be refrigerated?
Nope 🙂