Chocolate Buttercream Frosting
This homemade Chocolate Buttercream Frosting is the recipe I’ve been making for our family cakes for years. Rich, creamy and perfectly fluffy, it’s the kind of chocolate frosting that works beautifully spread thickly over chocolate cakes or piped onto birthday cupcakes and celebration cakes.
I started making this chocolate buttercream when the girls were little and it quickly became our go-to frosting for almost every celebration. From simple weekend bakes to birthday parties and special family occasions, this recipe has been part of so many memories in our kitchen over the years.
Made with pantry ingredients, this soft and fluffy, café-style chocolate buttercream feels a little bit special every time. Perfect for spreading over homemade cakes or piping onto cupcakes, this buttercream pairs beautifully with my One Bowl Chocolate Cupcakes recipe or your favourite chocolate cake for birthdays, celebrations or weekend baking at home.
FAQ
Can I pipe this Chocolate Buttercream Frosting onto cupcakes?
Yes — this frosting is perfect for piping. It holds its shape beautifully for cupcakes and celebration cakes.
Can I spread this frosting onto cakes?
Absolutely. It spreads beautifully over sheet cakes, lunchbox cakes and layered cakes.
Can I make Chocolate Buttercream ahead of time?
Yes. Store it in an airtight container in the fridge for up to 1 week. Bring to room temperature and beat again before using.
Can I freeze chocolate buttercream?
Yes. Freeze in an airtight container for up to 3 months. Thaw in the fridge overnight and re-whip before using.
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Chocolate Buttercream Frosting
This Chocolate Buttercream Frosting is rich, fluffy and full of chocolate flavour. Perfect for cakes, cupcakes and celebration bakes, this homemade frosting is easy to make and pipes beautifully every time.
Ingredients
- 250g unsalted butter, softened
- 1 tsp vanilla extract
- 1-2 tbsp full cream milk or thickened cream
- ½ cup cocoa powder
- 3 cups icing sugar
Instructions
- Beat the softened butter on high speed for 5–6 minutes until pale and fluffy.
- Sift in the cocoa powder and beat for 1–2 minutes until smooth.
- Add the icing sugar one cup at a time, beating well between each addition until fully incorporated.
- Add the vanilla extract and 1 tablespoon of milk or cream.
- Beat on high for 5 minutes until light, fluffy and spreadable. Add extra cream if needed for a softer consistency.
- Once the cake is completely cooled, spread or pipe the frosting generously over the top.
Notes
TOP TIPS:
- Whip the butter properly: Beating the butter for several minutes first gives the frosting that light, fluffy café-style texture.
- Sift the cocoa and icing sugar: This helps create a smoother frosting without little lumps.
- Adjust the consistency: Add extra cream for a softer spreadable frosting if too stiff
- Perfect for piping: If your kitchen is warm, chill the frosting for 10–15 minutes before piping.
- Make ahead friendly: Store in the fridge then bring to room temperature and re-whip before using.
Nutrition Facts
Calories
3380Fat
217 gSat. Fat
137 gCarbs
386 gFiber
16 gNet carbs
370 gSugar
354 gProtein
11 gSodium
50 mgCholesterol
563 mgThe nutritional information provided is computer generated and is only an estimate. This data is provided as a courtesy for informational purposes only.
