Smooth, fluffy, wonderful Chocolate Buttercream Frosting elevates any cake or cupcake! I love that this Homemade Chocolate Frosting comes together in minutes with only a handful of simple ingredients. This frosting is so decadent and creamy, I find it impossible to resist licking the spoon.

Easy Homemade Chocolate Frosting

Smooth, creamy, and decadent, this chocolate buttercream frosting is irresistible. I’ll happily slather it over a chocolate cake, pile it high on cupcakes, or—let’s be honest—sneak a swipe straight from the bowl with my finger. It’s sweet, rich, ultra-chocolatey, and the kind of frosting that makes any dessert instantly amazing.

Better yet, did you know it’s incredibly quick and easy to make? Homemade chocolate frosting only requires a few ingredients and 5 minutes of your time—and believe me, it beats the pants off of anything store-bought. Once I started making this chocolate frosting recipe, I never went back to pre-made.

Helpful Tips and Variations

• Room temperature butter. For this frosting to turn out properly, the butter must be softened to room temperature. Do not heat it, steam it, melt it, or put it in the microwave. It also cannot be cold or stiff. Take a finger and press on it. If it easily makes an impression, but doesn’t push all the way through, you are good to go.
• Use unsalted butter. Do not substitute with margarine or shortening. I prefer unsalted for frosting so I can control the saltiness. If salted is all you have, it will still work. Omit the additional salt if using salted though.
• Add espresso powder. I highly recommend adding espresso powder. It adds depth of flavor and enhances the chocolate taste. The frosting will not taste like coffee.
• Make it lighter or darker. Use more or less cocoa powder to darken or lighten the color.
• Try a different flavor. Instead of vanilla extract, try peppermint extract or a splash of rum or brandy.
• Make Mexican hot chocolate frosting. Add a bit of cinnamon and a pinch of cayenne pepper for a fun twist!

How to Make Homemade Chocolate Frosting Step by Step

Cream the butter and sugar: With a handheld mixer (or stand mixer fitted with a whisk or paddle attachment), beat 1 cup of butter on medium speed for about 2 minutes or until creamy and lightened in color. Scrape down the bowl as needed.

Add the cocoa: Add ½ cup of cocoa powder, 2 tsp of vanilla extract, 1 tsp of espresso powder, and ⅛ tsp of salt, and beat until combined and smooth.

Add the powdered sugar: Stir in the powdered sugar, 1 cup at a time, until it is well incorporated, scraping down the bowl several times to ensure everything comes together.

Add heavy cream: Slowly beat in the 3 tbsp of heavy cream, increasing the speed to high and beating for 1 more minute until frosting reaches desired consistency.

Adjust: Add in more heavy cream, 1 tbsp at a time, only if necessary. The frosting should be light and fluffy, and easily spreadable, but it should hold its shape when spreading, or a little stiffer, and should not fall if piping.

Use or store: Use as desired for cupcakes or cake right away, or store for later.

Proper Consistency

Desired consistency will depend on what you’re using the frosting for.

For frosting a cake: You’ll want the consistency slightly softer for spreading. Run a butter knife through it—if it holds its shape, but still easy to spread, it’s good.

For piping: The consistency for piping on cupcakes with a 1M decorator’s tip should be a little stiffer and does not fall.

If the frosting is too thick, gradually add milk to thin it. Alternatively, if the frosting is too thin, add a little powdered sugar to thicken.

Ways to Use This Chocolate Frosting

This chocolate icing is my go-to for this decadent chocolate mayonnaise cake, but I find it adds another layer of chocolatey goodness to these Halloween brownies and takes these fudgy brownies completely over the top.

How to Store

If using right away, a frosted cake can sit out at room temperature, tightly covered, for a couple of days. If your kitchen is warm, then you should refrigerate or freeze it.

To store for later, transfer to an airtight container and store in the refrigerator for up to 5 days. Bring to room temperature before using.

To freeze, place in an airtight container in the freezer for up to one month. Defrost in the refrigerator overnight and bring to room temperature before using.

After storing in the fridge or freezer, add a bit of cream and beat briefly to freshen it up.

More Chocolate Recipes

• Chocolate Mousse Pie
• Easy Chocolate Pie
• Homemade Chocolate Pudding
• Homemade Chocolate Sauce
• Texas Sheet Cake