Cocoa powder adds a deep chocolatey flavour to this easy chocolate buttercream frosting which is perfect for using on cupcakes and layer cakes.
This is one of the best homemade chocolate buttercream frostings for completing many delicious cakes and bakes, as it has a good chocolatey flavour, is not over sweet and is stable at room temperature.
While I have to confess for special occasion cakes I do love buttercream made with real melted chocolate such as my divinely decadent white chocolate buttercream, this buttercream icing still hits the mark for flavour and has the advantage that the bitter cocoa powder counteracts perfectly the sweetness of the icing sugar.
It produces a frosting with a rich chocolate flavour that could not be easier to make, and you can whip up a batch of the scrumptious icing in less than 10 minutes.
This homemade frosting can then be used on chocolate cupcakes, vanilla cupcakes, or used as a filling or frosting for chocolate and vanilla layer cakes. Or try it as a filling in cookies, in fact,it can be used for all kinds of bakes for the chocolate lovers amongst us.
Ingredients
This easy chocolate icing is made with simple ingredients, all of which the average home baker will already have in the cupboard. Being made with cocoa powder there is no more dashing to shops to replace that bar of chocolate you thought was in the cupboard but someone has snaffled!
Butter - You can use salted or unsalted butter and opinions are divided on which is best. Many recipes for this icing suggest unsalted. However, a little salt brings out the flavour so they then often add salt. I tend to use lightly salted butter as that is what I always have in the fridge. Indeed I use lightly salted butter in all my baking recipes unless there is a compelling reason not too.
If you do use unsalted butter remember to add that pinch of salt!
Icing sugar - also known as confectioners' sugar or powdered sugar. Golden icing sugar, is a less refined sugar which can be used to make this frosting if preferred.
Cocoa Powder - There are two types of unsweetened cocoa powder. Dutch processed and natural cocoa powder. Here in the UK we do not tend to differentiate between Dutch processed and natural cocoa in recipes, though both types are available. Either cocoa powder can be used in this recipe so the choice of type of cocoa powder used tends to be more of a personal choice. Some feel that natural cocoa is fruitier and perhaps more chocolatey whilst others feel that Dutch processed cocoa is more complex.
You can read more about the different types of cocoa here. Do not be tempted to use drinking chocolate as a substitution the resulting icing will be too sweet and will not have a deep chocolate flavour
Vanilla extract - enhances the chocolate flavour.
Milk or cream - a little milk or cream is added to buttercream icing to mix it to the right consistency
Can I use margarine instead of butter?
Yes, you can if you must! Personally, I have never been a fan of margarine preferring to use butter because it is a more natural product and not so heavily processed. Although many people do use margarine in their baking, I also think buttercream always tastes far better when made with real butter. Though as this frosting has a strong chocolate flavour margarine probably works better here than with other flavours of buttercream icing.
Equipment
You do not need any special equipment to make buttercream just a large mixing bowl and a wooden spoon will suffice if you are prepared to put in a little elbow grease.
A sieve to get out those pesky lumps from the icing sugar.
A handheld electric mixer or stand mixer will take all the hard work out of mixing the ingredients.
Method
Step One
Beat the butter until light and fluffy.
Start with softened butter. The butter should be at a coolish room temperature and should just yield gently when pressed. Remember to get the butter out of the fridge to come to room temperature about an hour before you want to make the buttercream. Longer on cool days and less on hot.
Cook's Tip To soften butter
If you forget and your butter is hard, cut into cubes then place on a plate. Fill a ceramic or glass bowl with very hot water until it feels warm on the outside. Tip out the water and quickly dry. Place the warm bowl over the plate of butter and leave for 5 minutes.
Do not be tempted to use a microwave to soften butter as you will likely end up with an oily mess. If you are using a stand mixer you may be able to get away with using butter straight from the fridge if you cut into cubes and beat for a few minutes on a low speed to soften.
Step Two
Sift in the icing sugar and cocoa powder. Don't be tempted to skip the sifting both icing sugar and cocoa powder are notorious for forming clumps which will be difficult to beat out later.
Step Three
Then add the milk.
and the vanilla extract.
Starting with the mixer on its slowest setting beat the ingredients together on the low speed until combined and then increase the speed to medium and beat until light and fluffy frosting.
The buttercream is now ready to use.
Top Tip
Scrape the sides of the bowl down once or twice with a spatula when making the frosting to ensure all the ingredients are evenly combined to produce a smooth creamy consistency without any lumps.
Storing and using the buttercream
Once made, the buttercream can be used straight away or stored in an airtight container at cool room temperature for a day or two. If storing for longer than that then store in the refrigerator for up to 1 month or the freezer for up to 3 months.
When ready to use return to room temperature and beat to soften. Use to top cupcakes, as a delicious chocolate filling in biscuits or a layered cake , or as a frosting over the top and sides of the cake. It pairs very well with both vanilla and chocolate sponge cakes.
For more tips on how to make buttercream see How to make perfect vanilla buttercream.
📖 Recipe
Easy chocolate buttercream icing
Equipment
- 1 large mixing bowl
- 1 hand held or stand mixer
- sieve
- spatula
Ingredients
- 250 g butter softened
- 450 g icing sugar
- 50 g cocoa powder
- 3-4 tablespoons milk
- 1 teaspoon vanilla extract
Instructions
- Cut 250g (9oz) butter into cubes and place in a large mixing bowl. Beat with an electric mixer on medium speed until light and fluffy.
- Sift 450g (1lb) icing sugar and 50g (2oz) cocoa powder into the mixing bowl. Add 3 tablespoons milk and 1 teaspoon vanilla extract. Beat on low speed until all the ingredients are combined.
- Increase the speed to medium-high and beat to produce a soft, spreadable, creamy frosting adding a little additional milk if the icing is too thick.
Juevra says
sorry but far too much icing sugar. I used half the qua titanic d it was sweet enough.
Jacqueline Bellefontaine says
Thank you for your comment. The butter to icing sugar ratio 1:1 makes a classic American buttercream. If you use less icing sugar you may find that the frosting tastes too "buttery" though this may not be so apparent with a flavoured buttercream like this. It will not have such a nice mouth feel tasting oily and will not be as stable and collapse at room temperature resulting in an oily mess. However if you are consuming straight away and pref the less sweet version then by all mean do
Sarah says
Hi, how do I get the buttercream to have a matt finish? Or do I need to make something other than American buttercream?
Thank you 🙏🏼
Jacqueline Bellefontaine says
Butter cream is naturaly semi matt. If it is very shiney then it is like that the buttercream has become too hot either through over vigerous beat or room temperature and the butter is begining to melt and to become oily