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5.0 from 153 votes

Chocolate Buttercream Frosting

Recipe video above. The key to ensuring your buttercream comes out fluffy and smooth (rather than dense and gritty) is to beat, beat, beat and to use the right ratio of butter to icing sugar. Quantity - This makes enough to swirl frosting on 12 cupcakes (see photos in post), to smear on 18 cupcakes, or a single layer 20-22cm / 8-9" cake (like this Chocolate Fudge Cake).For a 2 layer cake, like as depicted in this Chocolate Cake recipe (2 layer 22cm/9" cake), increase the recipe by 50%. Use the recipe scaler (hover /click on servings and slide) and increase until icing sugar becomes 3.75 cups (ie 3 3/4 cups) / 450g.

Prep Time
15 mins
Servings: 12
Calories: 229 kcal
Course: Baked Goods
Cuisine: American

Ingredients

  • 200g / 3/4 cup unsalted butter, softened
  • 2 1/2 cups soft icing sugar / powdered sugar , sifted (Note 1)
  • 1/2 cup cocoa powder , unsweetened, preferably Dutch Processed, sifted(Note 3)
  • 1/4 cup milk (any)
  • 1 tsp vanilla extract (optional)

Instructions

    Cup of Yum
  1. Place butter in the bowl of a stand mixer with paddle attached. Beat for 3 minutes on speed 7 until it becomes pale.
  2. Add half the icing sugar and cocoa powder. Beat for 3 minutes - start slow, increase to speed 7.
  3. Add remaining icing sugar and cocoa powder. Beat again for 3 minutes.
  4. Add milk and vanilla if using. Beat again for 1 minute on speed 7.
  5. Spread onto cakes / cupcakes, or spoon into frosting bag and pipe.

Notes

  • Icing Sugar - if you are in Australia, get the packets labelled as Soft icing sugar. Not Pure Icing sugar- that's for royal icing, the stuff that goes hard that's used for writing. 
  • Quantity - This makes enough to swirl frosting on 12 cupcakes (see photo in post) or frost one 22cm / 9" cake (top, sides and filling) a reasonable amount.
  • To frost cake more generously, like as depicted in this Chocolate Cake recipe (2 layer 22cm/9" cake), increase the recipe by 50%. Use the recipe scaler (hover /click on servings and slide) and increase until icing sugar becomes 450g / 3.75 cups.
  • Dutch Processed cocoa powder is a more intense flavour than normal cocoa powder. So you will get a better chocolate flavour.
  • To make this using chocolate instead of cocoa powder, use 75g / 3 oz 70%+ cocoa dark chocolate. Melt and cool, then whisk in at the end.

Nutrition Information

Calories 229cal (11%) Carbohydrates 27g (9%) Protein 1g (2%) Fat 14g (22%) Saturated Fat 9g (45%) Trans Fat 1g Cholesterol 36mg (12%) Sodium 123mg (5%) Potassium 66mg (2%) Fiber 1g (4%) Sugar 25g (50%) Vitamin A 426IU (9%) Calcium 15mg (2%) Iron 1mg (6%)

Nutrition Facts

Serving: 12Serving

Amount Per Serving

Calories 229

% Daily Value*

Calories 229cal 11%
Carbohydrates 27g 9%
Protein 1g 2%
Fat 14g 22%
Saturated Fat 9g 45%
Trans Fat 1g 50%
Cholesterol 36mg 12%
Sodium 123mg 5%
Potassium 66mg 1%
Fiber 1g 4%
Sugar 25g 50%
Vitamin A 426IU 9%
Calcium 15mg 2%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.