Best Old Fashioned Chocolate Buttercream Frosting Recipe

Chocolate makes everything better! This old fashioned chocolate buttercream frosting is rich, creamy, smooth, and packed with chocolate flavor. It’s an easy butter icing recipe made with cocoa powder, butter, powdered sugar, and a few simple ingredients.

This homemade frosting is perfect for cakes, cupcakes, brownies, and cookies. You can spread it over a simple yellow cake, use it between cake layers, or pipe it onto cupcakes for a pretty finish.

Why You’ll Love This Chocolate Buttercream

This is a basic chocolate buttercream frosting recipe, but it tastes anything but basic! It has a soft, creamy texture that is easy to spread and pipe.

You can use this chocolate buttercream icing for:

• Layering cakes
• Filling cupcakes
• Frosting sheet cakes
• Decorating cookies
• Topping old fashioned brownies with frosting
• Piping swirls onto cupcakes
• Filling and covering chocolate cakes

This recipe makes about 2 1/2 cups of frosting, which is enough for 12 to 16 cupcakes or a 9 x 13-inch cake with a thinner layer of frosting.

Ingredients You’ll Need

You can find the complete measurements and directions in the recipe card below.

• Unsalted butter
• Confectioners’ sugar
• Unsweetened cocoa powder
• Heavy cream or milk
• Salt
• Pure vanilla extract

The cocoa powder gives this old fashioned chocolate buttercream with cocoa powder its rich flavor and dark color. Natural cocoa powder works well, but Dutch-process cocoa powder gives the frosting a smoother, darker chocolate taste.

For an extra-special batch, try Ghirardelli or Callebaut cocoa powder. Hershey’s natural cocoa powder also works wonderfully, especially if you want an old fashioned Hershey’s chocolate icing flavor.

How To Make Old Fashioned Chocolate Buttercream Frosting

This chocolate butter frosting recipe comes together in just a few minutes. The most important step is starting with soft butter.

Step 1: Beat the Butter

Place the softened butter in a large mixing bowl. Using a hand mixer or stand mixer, beat the butter on medium speed for about 2 minutes.

The butter should look creamy and smooth. If you’re using a KitchenAid or Cuisinart stand mixer, use the paddle attachment. A whisk attachment works, too, and can add a little extra air to the frosting.

Step 2: Add the Ingredients

Add the confectioners’ sugar, cocoa powder, heavy cream or milk, salt, and vanilla extract.

Mix on low speed for about 30 seconds. Starting slowly keeps the powdered sugar and cocoa from flying all over your kitchen. Once the mixture is moist, increase the mixer speed to high and beat for 1 more minute.

Step 3: Adjust the Texture

Check the frosting before spreading or piping it.

• If it’s too thin, add 1/4 cup of powdered sugar at a time.
• If it’s too thick, add 1 tablespoon of cream or milk.
• If the flavor is too sweet, add a small pinch of salt.
• If the chocolate flavor needs a little boost, add 1/2 to 1 teaspoon of instant espresso powder.

Beat just until the frosting is smooth and creamy, then use it right away.

Tips for Smooth Chocolate Buttercream

Room temperature butter is the key to a smooth frosting. Cold butter can leave small lumps, while overly warm butter can make the frosting soft and greasy.

Add the powdered sugar slowly while the mixer is on low speed. Once everything is mixed together, turn up the speed. This keeps your frosting smooth and saves you from a huge cloud of powdered sugar!

If your cocoa powder has lumps, whisk it with the powdered sugar before adding it to the butter. Sifting isn’t required, but it can help if your cocoa powder is especially clumpy.

Don’t leave the finished frosting sitting out for too long before decorating. If you’re adding sprinkles, add them while the frosting is still soft so they stick in place.

Natural Cocoa Powder vs. Dutch-Process Cocoa

Both types of cocoa powder work in this recipe.

Natural cocoa powder has a slightly lighter color and a sharper chocolate flavor. Hershey’s natural unsweetened cocoa powder is a classic choice for an old fashioned chocolate icing recipe.

Dutch-process cocoa powder is treated to reduce its acidity. It usually has a darker color and a smoother flavor. Use it when you want a darker chocolate frosting or an old fashioned chocolate cake with cocoa frosting.

Since this is a buttercream recipe, you can use either cocoa powder without changing the leavening in a cake batter. The main difference is the color and flavor.

What Goes Best With Chocolate Buttercream?

This frosting tastes delicious with almost any cake flavor. Try it with:

• Chocolate cupcakes
• Yellow cupcakes
• Coconut cupcakes
• Pumpkin cupcakes
• Banana cupcakes
• Cookies and cream cupcakes
• Chocolate pound cake
• Vanilla cake
• Peanut butter cookies

It is especially good on an old fashioned chocolate icing yellow cake. The simple yellow cake and rich chocolate butter icing are such a classic combination.

You can also spread it over an old fashioned chocolate pound cake with icing when you want an easy dessert that still looks special.

Frosting as a Filling or Topping

Chocolate buttercream works as both a filling and a topping.

For cupcakes, cut a small hole in the center of each cupcake and fill it with buttercream. Add the cake piece back on top, then pipe more frosting over the cupcake.

For a layer cake, spread an even layer of frosting between each cake layer. Keep the filling fairly thin so the layers stay steady. A thick layer of buttercream can make the cake slide, especially if the cake is warm.

This frosting is sturdy enough for a simple layer cake or birthday cake. For a tall or heavy tiered cake, use a firm buttercream dam around the edge of each layer, then chill the cake before stacking. An old fashioned chocolate cake with boiled icing usually has a softer, cooked frosting, while this buttercream is better for piping and structured decorating.

Easy Flavor Variations

Make It Extra Dark

Replace the natural cocoa powder with dark cocoa powder, such as Hershey’s Special Dark. This gives the frosting a deeper color and a stronger chocolate taste.

Add Espresso Powder

Instant espresso powder makes chocolate taste richer without making the frosting taste like coffee. Add 1/2 to 1 teaspoon with the cocoa powder.

Add Mint or Citrus

For a fun twist, add a small amount of peppermint extract. You can also try orange, lemon, or lime extract. Start with just a little, taste the frosting, and add more if needed.

Make a Fudge-Style Frosting

For an old fashioned chocolate fudge frosting flavor, add a little melted chocolate to the finished buttercream. Let the melted chocolate cool first, then mix it in slowly. The frosting will become richer and slightly firmer as it cools.

This recipe is different from an old fashioned chocolate fudge icing made on the stovetop. It also isn’t an old fashioned boiled chocolate frosting, since it doesn’t require cooking the ingredients together.

How To Make Chocolate Buttercream Less Sweet

American buttercream is naturally sweet because it uses powdered sugar. If you prefer a less sweet frosting, try one of these adjustments:

• Add a pinch of salt.
• Add 1/2 teaspoon of espresso powder.
• Use dark cocoa powder.
• Reduce the powdered sugar by 1/4 to 1/2 cup.
• Add a little more cocoa powder for a stronger chocolate flavor.
• Use salted butter instead of unsalted butter.

If you reduce the powdered sugar, you may need less milk or cream. Add the liquid slowly so the frosting doesn’t become too soft.

For an old fashioned chocolate frosting without powdered sugar, you need a different type of recipe, such as cooked frosting or fudge frosting. Powdered sugar is what gives this buttercream its thick, spreadable texture.

Can You Add Food Coloring?

Yes, you can add food coloring to chocolate buttercream. Gel food coloring works best because it adds color without making the frosting watery.

Chocolate frosting is already dark, so lighter colors won’t show as brightly. Red, black, and deep burgundy can work well, but they may need time to develop. Add the coloring a little at a time and mix thoroughly after each addition.

Food coloring won’t change the chocolate flavor when you use a small amount. Too much liquid coloring can affect the texture, so gel coloring is the better choice.

How To Pipe and Decorate With Chocolate Frosting

Transfer the frosting to a piping bag fitted with a Wilton 1M tip for classic cupcake swirls. A Wilton 2D tip creates a fuller, ruffled look, while a round tip works well for writing and simple borders.

If the frosting feels too soft, place it in the refrigerator for 10 to 15 minutes. If it feels too stiff, beat in a teaspoon of milk or cream.

For the smoothest cake finish, spread a thin crumb coat over the cake first. Chill the cake for about 15 minutes, then add the final layer of frosting. This keeps loose crumbs from mixing into the chocolate buttercream.

Chocolate Buttercream Troubleshooting

Why Is My Frosting Grainy?

Grainy frosting usually happens when the butter is too cold or the sugar hasn’t mixed in well. Let the frosting sit at room temperature for a few minutes, then beat it again.

If it still feels grainy, add 1 teaspoon of cream and continue mixing. Make sure the butter is softened before you start the recipe.

How Do I Fix Separated Chocolate Buttercream?

If the frosting looks curdled or separated, the ingredients may have been different temperatures. Keep mixing for another minute or two. If the frosting is too cold, gently warm the outside of the bowl with your hands.

If the frosting is too soft, chill it for 10 to 15 minutes and beat it again. Add powdered sugar only if it still needs more structure.

Why Isn’t My Buttercream Fluffy?

The butter may not have been beaten long enough, or the ingredients may have been too cold. Beat the butter until it’s creamy before adding the sugar and cocoa powder.

After the ingredients are combined, beat the frosting on high for about 1 minute. You can beat it a little longer if you want a lighter texture, but don’t walk away from the mixer.

Can You Overmix Buttercream Frosting?

Yes, buttercream can be overmixed. Too much mixing can add extra air bubbles, which may make the frosting difficult to spread smoothly. If this happens, mix it on low speed for a few minutes to remove some of the air.

A short high-speed mixing period is enough for this recipe. You don’t need to beat it for several minutes.

What If the Frosting Is Too Thin?

Add powdered sugar 1/4 cup at a time until it reaches the texture you want. Let the frosting sit for a few minutes between additions because it can thicken slightly as it rests.

What If the Frosting Is Too Thick?

Add milk or heavy cream 1 teaspoon at a time. Mix after each addition until the frosting is soft enough to spread or pipe.

Chocolate Buttercream Compared to Other Frostings

Chocolate buttercream is sweeter and thicker than cream cheese frosting. Cream cheese frosting has a tangy flavor and is softer, so it works especially well on carrot cake, red velvet cake, and spice cake.

Swiss meringue buttercream is lighter, smoother, and less sweet than American buttercream. It takes more time to prepare because the egg whites and sugar are cooked before the butter is added.

This old fashioned chocolate frosting recipe is the easiest option when you want a rich chocolate flavor without cooking egg whites or making a complicated frosting.

How To Store Chocolate Buttercream Frosting

Place the frosting in an airtight container or sealed plastic bag before storing it.

• Keep it at room temperature for up to 2 days in a cool kitchen.
• Refrigerate it for up to 14 days.
• Freeze it for up to 3 months.

When you’re ready to use refrigerated frosting, let it come to room temperature and beat it again until smooth. Frozen frosting should thaw in the refrigerator first, then come to room temperature.

If the frosting becomes too soft, add a little powdered sugar. If it looks dry, mix in a teaspoon of milk or cream.

Does Chocolate Buttercream Need To Be Refrigerated?

It doesn’t have to be refrigerated for a couple of days if your kitchen is cool and the frosting is stored properly. Refrigeration will help it last longer, especially when it’s already spread on a cake or cupcakes.

Can You Make It Ahead?

Yes! You can make this frosting up to 4 days ahead and keep it in the refrigerator. Let it soften at room temperature, then beat it again before decorating.

Is This the Same as Billy’s Buttercream Frosting?

No. This recipe uses unsweetened cocoa powder for the chocolate flavor. Billy’s buttercream uses semi-sweet chocolate chips, so the flavor and texture are different.

This old fashioned chocolate buttercream frosting is ready in minutes and works with so many desserts. Try it on a yellow cake, chocolate cupcakes, brownies, or a simple chocolate layer cake for an easy homemade treat.

More Frosting Recipes:

• Easiest American Buttercream Frosting
• Lemon Frosting
• Easy 2 Ingredient Mint Chocolate Frosting Fudge