This classic chocolate buttercream recipe is made with just 5 ingredients and is the perfect topping for your favourite cakes and cupcakes!
This simple chocolate buttercream with cocoa powder, icing sugar and butter is a silky smooth buttercream that can be whipped up in minutes.
Homemade buttercream is SO quick and easy to make and is the perfect topping for your favourite cupcakes and cakes, and especially delicious spread over chocolate cake, chocolate cupcakes, vanilla cupcakes, and this easy butter cake.
Why You're Going To Love This Recipe
- Easy recipe - this buttercream takes just 5 minutes to make!
- 5 ingredients - made with 5 basic ingredients that you probably already have in your kitchen!
- So versatile - whether it's for a birthday cake, celebration cake or to top some cupcakes, this chocolate buttercream recipe is perfect for them all!
- Conventional and Thermomix - both methods are written in the recipe card at the end of the post.
What You Need
You just need 5 basic ingredients to make this light chocolate buttercream frosting!
Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.
- Icing sugar mixture - Icing sugar mixture has a little bit of cornflour added to it which stops it from getting lumps. Icing sugar mixture sets softer than pure icing sugar (which sets hard!). I recommend using icing sugar mixture when making buttercream as it results in a smooth, soft, creamy and spreadable frosting.
- Cocoa powder - use a good quality cocoa powder like Nestle or Cadbury for the richest taste.
Step By Step Instructions
Have this chocolate buttercream icing ready to enjoy in just 5 minutes!
Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.
Step 1 - Mix
Place the butter and vanilla into a bowl and beat until pale and creamy.
Slowly add the sifted cocoa powder and icing sugar mixture and beat until smooth and creamy.
Step 4 - Add The Milk
Add half the milk and beat through.
If needed, beat through the rest of the milk.
To check if the buttercream is the right consistency: turn the beaters off and then take them out of the buttercream, the buttercream should hold like in the photo below:
Step 5 - Use The Buttercream To Decorate Cakes And Cupcakes
Use the chocolate buttercream to decorate your favourite cakes and cupcakes!
Expert Tips
- Butter temperature - you want the butter to be room temperature but not soft. The best way to tell this is to gently press a finger on the packet of butter. It should give slightly. If the butter squishes then it is too warm.
- Add the milk a little at a time - beating until you get the correct consistency. You don't want to add too much at once as this can make your buttercream runny!
- Make sure you sift the icing sugar and cocoa powder - this will create a smooth buttercream without lumps!
- Making fluffy chocolate buttercream - beat the butter until it’s completely pale, soft and creamy – this will take approximately 5 minutes. Stop every minute or so to scrape down the sides of the bowl.
- Storage - store in an airtight container at room temperature for up to 4 days.
Chocolate Buttercream FAQs
Chocolate ganache is a mixture of melted chocolate and cream, whereas chocolate buttercream is made with butter and icing sugar.
If your buttercream is looking a little softer than you'd like, add a quarter of a cup of icing sugar and ½ a tablespoon of cocoa and beat in.
Add ½ tablespoon of milk at a time, beating inbetween each addition, until you get your desired consistency.
More Icing And Frosting Recipes
For more easy icing and frosting recipes that are perfect for topping your favourite cakes and cookies, here are some of our favourites:
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Chocolate Buttercream
Ingredients
- 2 cups (300g) icing sugar mixture see notes
- 2 tablespoon cocoa powder
- 115 g butter softened
- 1 teaspoon vanilla extract
- 1-2 tablespoon milk
Instructions
- Sift the icing sugar and cocoa powder into a large bowl. Set aside.If using a Thermomix: To make the icing, place the icing sugar and cocoa powder into the Thermomix bowl and mix for 10 seconds, Speed 9.
- Beat the butter and vanilla extract in a bowl until pale and fluffy (approximately 5 minutes).Slowly add the icing sugar/cocoa powder mixture, beating until smooth and creamy. If using a Thermomix: Add the butter, 1 tablespoon of milk and vanilla extract. Mix for 30 seconds on Speed 4. If needed, mix through an extra tablespoon of milk.
- Add 1 tablespoon of milk and beat through. If needed, beat through an extra tablespoon of milk.
- Use the chocolate buttercream to decorate your favourite cakes and cupcakes!
Notes
- Butter temperature - you want the butter to be room temperature but not soft. The best way to tell this is to gently press a finger on the packet of butter. It should give slightly. If the butter squishes then it is too warm.
- Add the milk a little at a time - beating until you get the correct consistency. You don't want to add too much at once as this can make your buttercream runny!
- Make sure you sift the icing sugar and cocoa powder - this will create a smooth buttercream without lumps!
- Making fluffy chocolate buttercream - beat the butter until it’s completely pale, soft and creamy – this will take approximately 5 minutes. Stop every minute or so to scrape down the sides of the bowl.
- Storage - store in an airtight container at room temperature for up to 4 days.
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