Chocolate Buttercream

By • October 2, 2013 0 Comments

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Chocolate Buttercream

Author Notes: This is a very rich frosting that isn't too sweet. I use to frost cakes as well as pipe onto cupcakes. It pairs really well with yellow cake. I use less milk if I'm going to pipe on cupcakes, so the consistency is firmer. SweetTooth


Makes enough to lightly frost 24 cupcakes, or liberally frost 12

  • 8 tablespoons unsalted butter (1 stick), room temperature
  • 1/2 cup cocoa powder
  • 1 cup powdered sugar
  • 1/4 cup 2% milk
  1. In a stand mixer or using a hand mixer, beat butter on high until it's soft, about 30 seconds until soft.
  2. Add cocoa powder and powdered sugar and beat until incorporated
  3. Add the milk a little at a time as you mix. Stop when you get to your desired consistency -- the more milk you add, the softer it will be.
  4. Once you have your desired consistency, beat on high for 3 minutes.

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