I don’t know about you guys, but I’m a pretty firm believer you can never have too much chocolate in your recipe arsenal. It doesn’t matter the question, chocolate is always the answer – it’s true. I’ve shared a Milk Chocolate Frosting with you guys before, today I want to share with you guys my go to chocolate buttercream. It occurred to me last week while I was making the Neapolitan Macaroons that I had never shared it with you guys, and I knew that had to change! It’s easy, quick, and delicious. Wether you need to frost a few cupcakes or drowned your sorrows in a bowl of chocolate buttercream – this is your fix.
Here’s what you’re going to need:
Chocolate Buttercream
1 Cup Butter (I use unsalted)
5 Cups Powdered Sugar
1 Tbs. Vanilla
4 Tbs. Cocoa
4-6 Tbs. Milk
Will frost approx. 2 8in. cakes or 24 cupcakes.
Step 2: Add in vanilla flavoring, and beat until combined. (Why are we putting vanilla in chocolate? It enhances the flavor of the chocolate!)
Step 3: Add in cocoa and powdered sugar and beat until combined.
Step 4: Add in milk 1 Tbs. at a time until you reach desired consistency, depending on your humidity and preferred consistency you may need more then 6 Tbs.
Again, if you would like to turn it into a more “stable” buttercream that holds up better in heat, swap out 1/2 cup of butter with 1/2 cup Crisco/shortening. It’s really that easy! Just a few ingredients and you’re well on your way to chocolatey buttercream goodness.
Ingredients
- Chocolate Buttercream
- 1 Cup Butter (I use unsalted)
- 5 Cups Powdered Sugar
- 1 Tbs. Vanilla
- 4 Tbs. Cocoa
- 4-6 Tbs. Milk
- Will frost approx. 2in. cakes or 24 cupcakes.
Instructions
- In the bowl of an electric mixer beat butter until light and fluffy. If you didn’t think ahead to leave out the butter a bit to soften, no worries just chop it up into little chunks first then beat. It’s what I do every time!
- Add in vanilla flavoring, and beat until combined. (Why are we putting vanilla in chocolate? It enhances the flavor of the chocolate!)
- Add in cocoa and powdered sugar and beat until combined.
- Add in milk 1 Tbs. at a time until you reach desired consistency, depending on your humidity and preferred consistency you may need more then 6 Tbs.
Hi! This looks delish as usual! :) when you say how much it should cover, is that maybe 2 9″ cakes or 24 cupcakes? I’m guessing it does more then a 2″ cake…but maybe I’m not reading it right.
Thanks as always for the great recipes! :)
Haha, oops! 2 8in cakes. Always can vary though depending on how the bakers frosts. And you’re very welcome! :)
Having a reliable chocolate frosting is one of life’s absolute necessities!
There is no powered suger in the milk chocolate frosting?
Nope! Not in the milk chocolate! :)
I know this comes after ages, but I just stumbled upon your blog…..needless to say i have 15 tabs open at the same time…..
One question though;….with the butter and shortening buttercream recipe; you are using cocoa powder; it is possible to use melted cooking chocolate…..would that not give a more chocolatey taste?
Hello! So sorry for such a delayed response! It is definitely possible and I have done it before, however, it can be a lot more tricky to handle. This is because the chocolate can actually harden when being used. I generally use that type of frosting on cupcakes and make sure they are not stored in the fridge.
Hi , when u say make it stable: we combine 1/2 c of butter and 1/2 c shortening, right? And how long will it hold outdoors.Thanks
Can you tell me is the cocoa the unsweetened cocoa you use?
Sure is!
By the way I love your buttercream recipe. I haven’t found a good one, I even don’t like the wilton buttercream frosting, until I found yours. The best for taste and coloring. Thanks a bunch. I am going to now try your chocolate buttercream and hope it is just as good.
Hooray! Glad you are enjoying the recipe – happy baking (and frosting!)
Made the chocolate buttercream and it is also my go to chocolate frosting now. I use half butter and 1/2 crisco like you suggested because I want my frosting to remain stable for my clients orders. Love love love this frosting too! yum yum
First of all delish! I looked at so many recipes and ultimately settled on this, though I might have modified a bit, I don’t know why but no one ever asks me for chocolate buttercream!!!! I dissolved a little bit of expresso powder in the milk……to die for! Thank you!!!!!!
Awesome! Seriously though, why doesn’t anybody ever ask for chocolate buttercream – it’s kind of amazing! Glad you over it!