Last Updated on 3 October, 2026 by Elby | The Tasteful Pantry
Chocolate buttercream icing is a deliciously rich and creamy addition to any cake. Need something to put it on? Try my stir-and-bake chocolate slab cake – a soft, rich, no-mixer cake that feeds a crowd. Or place a generous swirl on cupcakes, make it the filling for a layered gateau, or the coating for an easy chocolate cake. Whatever you are using this chocolate buttercream for, it will lift the sweet treat to a whole new level.
Try it on chocolate zucchini cake or double chocolate muffins. Or as an alternative to the glaze for the easy chocolate orange cake. Whatever your fancy
How to Make Chocolate Buttercream Icing
There are three key steps to making the perfect chocolate buttercream frosting.
1) The butter should be at room temperature, not too hot and not too cold.
2) Always sift both the icing sugar and the cocoa powder.
3) Whip the mixture for the right amount of time.
The butter: If the butter is too soft or too hard it may curdle. Causing the fat to separate from the liquid, leaving you with a clumpy/runny texture. You want the butter to be soft, but not melting.
If it is too cold it may also leave little lumps of butter in the chocolate icing mix. These aren’t very pleasant to eat and make cakes harder to ice with a smooth finish.
Sifting: For the chocolate buttercream frosting to be smooth and creamy with no lumps and bumps, the sugar and cocoa must be sifted. These two ingredients can be quite lumpy coming out of their packaging. And depending how long they have been sitting on a shelf the lumps can become very hard. These lumps may not breakdown in the beating process.
How long to beat the mixture: This part is a bit trickier as it is about the look and feel and all mixers work a little differently. I start my electric stand mixer on low and slow for about 30 seconds, or until all the ingredients have combined. Then I scrape down the sides and switch to a medium speed, whipping the frosting for about 4-5 minutes. I find beating the mix on high does not provide enough time for the mixture to become light and fluffy before curdling. Whereas, beating on a medium speed allows the chocolate icing to come to the perfect consistency.
Leftover Chocolate Icing
The chocolate buttercream frosting can be refrigerated in an airtight container for a couple of days. When ready to use, let it come to room temperature before whipping a little. This will bring the fluffiness back.
There you have it, the perfect recipe for indulgent chocolate buttercream frosting. Whether for a celebration cake, or some weekend cupcakes to satisfy a sweet tooth, this frosting makes for the perfect icing on the cake!
Now all you need to do is whip up a baked treat or two ready for icing.
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If you want some ideas on what you can use my frosting with, check out some of my tasty cake recipes. Also, follow The Tasteful Pantry on Instagram, Facebook and Pinterest for all the latest recipes and info.
Chocolate Buttercream Frosting
*Note: Adjusting servings will not adjust the ‘light grey’ quantities
Ingredients
- 125 grams unsalted butter - softened to room temperature
- 380 grams icing sugar - sifted
- 40 grams cocoa powder - unsweetened, sifted
- 60 ml milk
- ½ tsp vanilla extract
Instructions
- Place all ingredients in the bowl of an electric mixer and beat on low for 30 seconds.
- Increase speed to medium only and beat for approximately 4-5 minutes or until the mixture is a light and fluffy consistency (see notes).
Notes
Nutrition
*Nutrition and calorie figures are estimates only.
