Go Back
rubber spatula swirling chocolate frosting in glass bowl

Perfect Chocolate Buttercream Frosting

Yield: 5 -6 cups frosting
Prep Time: 20 minutes
Total Time: 20 minutes

Ingredients

  • 1 cup (227 g) butter, softened to room temperature (I use salted butter)
  • 3 ¾ cups (428 g) powdered sugar
  • ½ cup (43 g) natural, unsweetened or Dutch-process cocoa powder (see note)
  • Pinch salt
  • 1 teaspoon vanilla extract
  • 4 tablespoons milk (preferably not skim)

Instructions 

  • With a handheld electric mixer or in the bowl of a stand mixer fitted with the paddle or whisk attachment, mix the softened butter until light and creamy, 1-2 minutes. Scrape down the sides of the bowl as needed.
  • Add the powdered sugar. Sift the cocoa powder into the bowl.
  • Add the salt, vanilla and 2 tablespoons of the milk.
  • Mix on low speed, scraping down the sides of the bowl as needed, until the ingredients are mostly combined. The frosting may appear clumpy - it will smooth out with additional milk/cream and more mixing.
  • Add 1-2 tablespoons of the remaining milk, increase the speed to medium, and continue mixing for 1-2 minutes until the frosting is creamy and fluffy, scraping down the sides of the bowl as needed.
  • Add additional milk for softer frosting, or add more powdered sugar for thicker frosting.
  • Press through the frosting with a silicone spatula to get rid of air bubbles, if needed. Use the frosting immediately (this is preferred), or store in the refrigerator, covered, for several days. If using out of the refrigerator, add 1-2 teaspoons milk and beat with a mixer until creamy.

Notes

Cocoa Powder: this recipe works well with natural, unsweetened cocoa powder (like Hershey's brand) or Dutch-process cocoa. Dutch-process cocoa will give the frosting a deeper, richer chocolate flavor and color. The frosting in the pictures of the post was made with natural, unsweetened cocoa powder. 
Frosting: this frosting can be easily spread with an offset spatula or it can be piped using a large piping tip (for cupcakes and cake decorations). If piping the frosting, add a bit less milk so the frosting isn't too soft.
Heavy Cream: in my testing, subbing in heavy cream for the milk gave the frosting a slightly curdled texture. I prefer using milk for this frosting. With milk, the frosting can sustain longer mixing times so it's light and fluffy with out turning curdled/grainy.