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Chocolate Buttercream icing
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4.5 from 6 votes

Chocolate Buttercream Icing

A creamy and smooth chocolate buttercream recipe. This smooth chocolate icing is perfect for frosting cakes, cupcakes, and more. Use it as a filling for sandwich cookies or whoopee pies. Or eat it with a spoon.
Prep Time10 mins
Total Time10 mins
Course: Dessert, icing
Cuisine: American
Keyword: chocolate buttercream icing, chocolate buttercream icing recipe
Servings: 24 cupcakes
Calories: 168kcal
Author: Rachael


  • 1 1/4 cups unsalted butter softened to room temperature
  • 3 1/2 cups confectioners' sugar
  • 3/4 cup unsweetened cocoa powder
  • 1/4 tsp salt
  • 1 tsp pure vanilla extract
  • 1/4 cup heavy cream half-and-half, or whole milk


  • Place softened butter in a mixing bowl.
  • Using the whisk attachment on a handheld or stand mixer, beat the butter on high speed until smooth and creamy (about 1 minute).
  • Then, turn mixer to a low speed, and slowly add confectioners' sugar, cocoa powder, salt, vanilla, and cream.
  • Once you have added everything, turn the mixer speed up to high.
  • Beat for a full 3 minutes to incorporate everything and get a nice smooth icing.
  • Check icing, and adjust for thickness, and sweetness:
  • Add 1-2 Tbs confectioners' sugar if frosting is too thin
  • Add 1-2 more Tbs of cream, half and half, or milk if frosting is too thick.
  • Add a pinch more salt if it's too sweet.
  • Refrigerate if not using immediately.


This makes enough chocolate buttercream to frost a batch of cupcakes, or a standard cake. Adjust for amount you need.


Calories: 168kcal | Carbohydrates: 19g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 28mg | Sodium: 27mg | Potassium: 45mg | Sugar: 17g | Vitamin A: 330IU | Calcium: 8mg | Iron: 0.4mg