Learn how to make the best chocolate buttercream frosting with this easy recipe! It tastes amazing and is perfect for frosting cakes and piping onto cupcakes! I use it all the time and it’s one of my favorite frosting recipes!


The production of buttercream is actually quite simple, whether it is vanilla butter cream or chocolate. The steps are quite similar.

First, put the butter in the blender and beat it smooth and creamy. Make sure it has room temperature so that it becomes smooth and does not form lumps.

Next, add about half of the icing sugar. It doesn't have to be accurate. Mix everything together until it is nicely smooth and supple. If you don't use your icing sugar often, it might be a little lumpy. If so, sift it before adding it to the butter.

Then add your cocoa powder and mix everything together.

Then add the vanilla extract and some water or cream. You want to add some liquid so that the buttercream doesn't become too thick while we continue to add the icing sugar. Normally I add about 2 tablespoons of liquid at this point so that I don't overdo it. You can still add more later if it's too thick, but once it's added, you can't remove it.

Add the rest of the icing sugar and stir until smooth and well mixed.

Now you will want to add additional liquid as needed. How much you add may depend a little on what you use your chocolate butter cream glaze for, but somewhere between 4 and 8 tablespoons is enough. For a cake I leave it a little thicker and for muffins a little thinner, so that the piping is a little easier.


If you want to make a black buttercream glaze, start with this chocolate butter cream and then add black gel glaze. Vanilla butter cream won't work well. They would end with a dark grey glaze, not a black one. So add as much gel-glaze color as you need to get a full black. Just remember that the glaze color becomes darker when you set it. So if you're adding more and more color and it looks like it's not getting darker, then it's probably good enough and darkens when put on. For this recipe, I would say that you need at least half an ounce of a container with gel glaze color to get a really full black.

Prep Time: 10 minutes 
Cook Time: 0 minutes 
Total Time: 10 minutes 
Category: Dessert


  • 1 cup (224g) unsalted butter, room temperature
  • 3 1/2 cups (403g) powdered sugar
  • 1/2 cup (57g) natural unsweetened cocoa powder
  • 1 tsp vanilla extract
  • 4–8 tbsp (60-120ml) heavy whipping cream (or water)
  • 1/4 tsp salt


1. Add the butter to a large mixer bowl and beat until smooth and creamy.

2. Add about half of the powdered sugar and mix until smooth and well combined.
3. Add the cocoa powder and mix until well combined and smooth.
4. Add the vanilla extract and 2 tablespoons of water or cream and mix until smooth and well combined.
4. Add the remaining powdered sugar and mix until smooth and well combined.
5. Add more water or cream until desired consistency is reached, then add salt.