A good chocolate buttercream frosting recipe is like money in the bank, you know you have it and you’ve already planned a million ways you’re going to use it.

You will love this, and the only thing better than printing off this recipe would be to have some stashed in the freezer as a “break in case of emergency” midnight spoonful snack… Don’t mind if I do!

Choc Buttercream

Chocolate Buttercream Frosting

Chocolate Buttercream
Recipe Type: Dessert
Cuisine: American
Author: 2chefs1home
Prep time: 10 mins
Total time: 10 mins
  • 1/4 lb Unsalted Butter (conversion: 4oz, 8tbs,1/2 cup or 1 stick)
  • 3 cups Confectioners Sugar
  • 1/2 cup Ghirardelli 100% Unsweetened Cocoa Powder
  • 1/3 cup Whole Milk, Vitamin D
  1. In stand mixer with paddle attachment or with medium blow and hand-mixer beat the butter until light and fluffy.
  2. In second bowl sift together Sugar and Cocoa.
  3. Beat into the butter the dry ingredients-in thirds alternating with the addition of the milk.
  4. Blend until smooth.
  5. Store buttercream icing in the freezer in a clean, airtight container for up to two months, making sure to date the container. When ready to use, transfer it to the refrigerator and thaw overnight.
Take specific note to the type of Cocoa powder you are using. We have found that generic store brand, Nestle, and Hershey Cocoa Powder have an undesirable bitter taste and is not of the highest quality. We purchased Ghirardelli Cocoa from WalMart however if it is not available where you are we also suggest Guittard or any Dutch Processed 100% Cocoa Powder.


Here is one of our YouTube videos when Kate used this Chocolate Buttercream Frosting recipe to ice our Decadent Chocolate Cherry Layer Cake.

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