This chocolate buttercream frosting is a creamy, chocolatey, perfect topping for your favorite dessert cake.
Why Buy It When It's So Easy To Make?
I'm all for modern conveniences, but not when it comes to frostings. They are so easy to make with things you probably already have on hand, plus they taste incredibly fresh and delicious. And there's something to be said about having things homemade, without all those preservatives. So why reach for one on the store shelf when you can easily make it the old fashioned way?
Can Something Really Be Too Chocolatey?
Another bonus to making homemade frosting is that you can adjust the flavorings to your exact liking. Kevin and I both LOVE chocolate, so there is no such thing as too chocolatey for either one of us. But this buttercream frosting has a lot of cocoa in it, so if you're one of those aliens that doesn't like the chocolate flavor to be too strong, you may want to cut it back. Start by mixing it with only ½ cup of the cocoa, then taste it. If more chocolate is okay with you, then add the final ¼ cup at the end.
Five Ingredients Is All You Need
Here's everything you'll need to whip up this delicious chocolate buttercream frosting:
- Powdered sugar
- Cocoa powder
- Vanilla extract
I bet you don't even need to go shopping!
One Tip For Chocolate Buttercream Frosting Perfection
The one thing you need to do that will guarantee perfect frosting is to allow the butter to come to room temperature so that it whips up nice and fluffy with the other ingredients. That means it will need to sit out for close to an hour. If you take your butter out of the refrigerator when you remove your cake from the oven, it will reach room temperature at about the same time your cake is ready to be frosted.
Do you need a cake to go with your frosting? Try our decadent chocolate cake!
Chocolate Buttercream Frosting
- 2 ⅓ cups powdered sugar
- ¾ cups unsweetened cocoa powder
- 6 tablespoons butter room temperature
- 2 teaspoons vanilla extract
- ⅓ cup milk
- Mix together powdered sugar and cocoa powder and set aside. You can start with ½ cup of cocoa and add more at the end if you want a lighter chocolate taste.
- Put the butter in a large bowl and beat with an electric mixer on medium speed until it is smooth and creamy. Mix in the vanilla.
- Add the sugar/cocoa mixture to the butter/vanilla and beat well.
- You can frost cake or cupcakes immediately.