Let's Bake

The Best Chocolate Frosting

Yield Makes enough to frost 24 cupcakes, or a 2-3 layer cake.
Prep: 15 minutesTotal: 15 minutes

Homemade chocolate buttercream made using REAL dark chocolate.


  • 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


  1. Place butter in a large mixing bowl and beat with an electric mixer on medium speed for approximately 4 minutes (use a timer).
  2. 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.
  3. 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.
  4. 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.
  5. Add melted chocolate to the buttercream mixture and mix briefly until the chocolate is completely mixed through. Use to frosting cake or cupcakes.


*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.

Watch How To Make It

Author: Jessica HolmesCategory: DessertCuisine: American
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