Super fluffy Chocolate Frosting made completely from scratch. This gorgeous chocolate buttercream is made using butter, sugar and real dark chocolate. It’s thick and creamy and perfect for frosting cakes and cupcakes.
That right there is THE best chocolate frosting 👆🏻
It’s light, creamy and oh-so-sweet. A super fluffy chocolate buttercream that’s made using REAL dark chocolate, not cocoa powder.
The best part? This fabulous frosting can be made with just 4 ingredients. So come on, let’s create a boatload of real chocolate buttercream.
A good chocolate frosting can make or break a cake or cupcake. To achieve that light and fluffy texture it all comes down to the method – really beating your butter until it is pale and creamy, along with the addition of good quality dark chocolate.
This is the kind of frosting that makes you seriously consider licking the beaters clean. Or just face planting into the entire bowl.
You should even be able to turn the bowl of frosting upside down without losing a drop – similar to whipped cream or a Chocolate Ganache Frosting. Even though it’s whipped, the frosting remains lovely and smooth. You can use this frosting for anything – literally any of your favourite cakes or cupcakes.
I covered my favourite Chocolate Fudge Cake with it just this week👇🏻 And I use a scaled down version on popular Chocolate Buttermilk Cake.
And after trying this one, you’ll want to try my White Chocolate Buttercream.
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Tips for making the perfect chocolate buttercream
- Temperature is everything. Make sure your butter is at room temperature. Cold butter won’t yield the same results. Your butter needs to be softened so it whips easily. But make sure it’s not too soft or melty by any means. It should be soft to the touch but still hold its shape.
- Beat the butter. The foundation of this chocolate frosting is making sure you beat the butter properly. Take your time and beat your butter until pale and creamy and smooth.
- Sift your sugar. I’m guilty on more than one occasion of not sifting my sugar but if you want the perfect buttercream, you HAVE to sift the sugar. It’ll ensure it’s light, fluffy and mixes well with the butter – no lumps.
- Use your milk sparingly. The perfect buttercream has just the right ratio of butter, sugar and milk. Too much milk will make your buttercream too wet and runny, while too little, will make it too thick. Add a tablespoon at a time to ensure the correct consistency.
- Use good quality dark chocolate. Melted chocolate make this chocolate frosting taste AMAZING. Just make sure you use good quality dark chocolate. You’ll need to melt it before adding it to your buttercream. Make sure your chocolate is melted and smooth, but not hot. If it is a bit hot, just leave it for a minute or two to cool down.
- Don’t over beat the frosting. Once you add the chocolate, beat only until the frosting is melted and smooth – don’t over mix.
Is chocolate buttercream gluten free?
- Yes, as long as you use gluten free dark chocolate.
How to store chocolate buttercream
- You can store chocolate buttercream in the fridge. If you can’t use the frosting straight away, place in an airtight container in the fridge or place straight in your piping bag and tie the ends with plastic bands. You need to try and protect your buttercream from air.
- To use refrigerated buttercream, you need take it out of the fridge and leave it on the bench for a few hours to thaw. Once it reaches room temperature, you can regain the smooth consistency by beating it briefly again with an electric mixer.
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Let’s Bake
The Best Chocolate Frosting
Homemade chocolate buttercream made using REAL dark chocolate.
Ingredients
- 345 grams (1 and 1/2 cups or 3 sticks) butter, softened
- 625 grams (5 cups) icing sugar or powdered sugar, sifted
- 2 tablespoons full fat or whole milk, room temperature
- 200 grams (1 and 1/3 cup) good quality dark chocolate*, roughly broken into pieces
Instructions
- Place butter in a large mixing bowl and beat with an electric mixer on medium speed for approximately 4 minutes (use a timer).
- Once the butter is very pale and creamy, add half the sugar and beat on low until the sugar is incorporated and then beat on medium speed again for a further two minutes.
- Next, add the rest of the sugar and the milk, and beat on slow until the sugar is incorporated before turning up to medium for another two minutes.
- Meanwhile melt the chocolate in the microwave, stirring every 20 seconds, until just melted. Make sure the chocolate is smooth and melted but not hot. If it’s warm to the touch, leave to cool slightly.
- Add melted chocolate to the buttercream mixture and mix briefly until the chocolate is completely mixed through. Use to frosting cake or cupcakes.
Notes
*Chocolate: I recommend using a block of dark or semi-sweet chocolate, around 45-70% cocoa. I usually use Nestle Plaistowe dark chocolate.
Mixing: To ensure frosting is nice and fluffy, use a timer and actually beat the butter for the suggested time.
Thickness: If your frosting is too thick to spread, add an extra tablespoon of milk.
Storage: You can make this frosting ahead of time and store it in the fridge. When you are ready to use it, bring it back to room temperature. Then add a tablespoon of milk and beat it briefly using an electric mixer on low speed or mix with a spatula until smooth and creamy again.
This recipe was first published on Sweetest Menu in August 2015.
Linda says
How do I increase ingredients for two 9″-round cake pans?
Jessica Holmes says
Hi Linda, this makes quite a generous amount of frosting so I think it would be fine for two 9-inch cakes. Let me know how you go!
Eryn says
I have the amazing ability to absolutely screw up any buttercream recipe. Don’t ask me how, but I swear it’s my superpower.
Your’s. Actually. Worked !!!!!
I never leave reviews on recipes but I honestly felt I needed to for this one.
It was smooth not lumpy, it didn’t split, it actually tastes great, it wasn’t so thick I break the damn cake trying to put the icing one, but it also wasn’t so thin most of it abandons the cake !.
Not to toot my own horn or anything. But…
It.was.perfect!!!!!
Thank you !!!!!!!
I am forever using this recipe from now on.
The dark chocolate was so nice because it wasn’t too sweet. It actually reminded me a bit of a chocolate mouse tbh. It was smooth but indulgent. Not too sweet but very chocolatey!
I am curious about using this recipe for a birthday cake. They want coconut and white chocolate.
I’m hoping this recipe would also work for white chocolate. I can’t see why not.
I’ll report back in a few months.
Thank you again so much.
I sound dramatic but honestly buttercream makes me wanna cry because it always is terrible.
Thank you thank you thank you
Jessica Holmes says
Yay! I’m so glad you had success with this recipe Eryn! How wonderful to finally be able to make amazing buttercream 👊🏻
Eleanor says
Could I get away with using semi-skimmed milk instead of whole? This looks amazing!
Jessica Holmes says
Yes for sure!
Linda De Stefano says
My daughter requested chocolate frosting with yellow cake. She is allergic to vanilla so I found this delicious frosting that did not call for vanilla. She was in love with this frosting and asked for the recipe. She never bakes, but this yummy frosting really inspired her to bake.
Jessica Holmes says
How wonderful! So glad your daughter enjoyed this recipe!
Alexandria Deleo says
I love this cake and your chocolate frosting! I always get raving reviews when I make it. So fudgey and moist everytime. All of the folding is worth it. 🙂
Jessica Holmes says
Hooray! I love to hear that Alexandria! Thank you for sharing.
Angela says
Hello, is salted or unsalted butter used? Also will this recipe be enough for a 3 layered, 8 inch cake?
Thankyou
Jessica Holmes says
Hi Angela, I prefer to use either salted butte. Or if I use unsalted, I add a big pinch of salt to balance the flavour. This makes enough to generously frost the middle and entire outside of a two-layer 8-inch cake. For three layers, I would maybe make a bit extra. You can always freeze any leftover buttercream.
Marg Heine says
I iced the cake already..can it be stored in fridge for 24hrs.. looks delicious . Put frosting and raspberry jam my husband made plus some dark choc melted in middle..
Then grated dark chocolate over top of cake.. looks pretty yummy… I’ve never made a cake like that .. plus add abit of Italian liquor to icing .
Jessica Holmes says
Sounds incredible Marg! You can certainly place an iced cake in the fridge. I just prefer to bring it back to room temperature before serving.
Meg says
Thank you so much for sharing your amazing smartee chocolate biscuit recipe, all six grandchildren absolutely loved them.
Question. (Can I substitute Nuttelex for butter in your recipes)?
Thank you!
Jessica Holmes says
I’m so glad you enjoyed them Meg! I haven’t worked much with Nuttelex so I’m not sure, I’m sorry.
Gina says
best chocolate frosting i have ever made, thankyou!!!
Jessica Holmes says
Yes! So happy to hear that Gina!
Jaz says
Hi, I love your baking and i decided to make this frosting to cover a cake, i followed as instructed and it was to firm to cover the cake, i ended up using outie a lot more than 2 tbsp of milk, then it went on perfectly.
Jessica Holmes says
Hi Jaz, thank you for your feedback! I do find that sometimes you need a little extra milk depending on the chocolate you use and the temperature of your butter. But I’m so glad you enjoyed it!