This post may contain affiliate links which means we receive a small commission at no cost to you when you make a purchase. As an Amazon Associate I earn from qualifying purchases.

Easy recipe for the best milk chocolate buttercream frosting, perfect for decorating or piping onto cake and cupcakes. Fluffy, creamy, and silky smooth!

There's nothing quite like a swirl of chocolate buttercream frosting to top off a piece of yellow cake or a yellow cupcake. Better yet, pair it up with marble cake, and you've got the best of both worlds.

This homemade chocolate icing is very creamy, and it's the perfect fluffy frosting for cupcakes. It's very silky, and works really well as a chocolate frosting for piping onto cupcakes or for cake decorating.

In fact, I use this chocolate frosting recipe in my Minecraft grass block cake recipe.

Being a rich buttercream frosting, a little bit goes a long way. Combine its buttery flavor with chocolate and you've got the makings of a heavenly chocolate buttercream icing for chocolate lovers.

More of my favorite buttercream recipes include this vanilla buttercream frosting recipe and butterbeer buttercream frosting.

WHERE CAN I FIND THE ACTUAL RECIPE CARD?

If you’d rather skip all of my buttercream tips, important info for this recipe, and similar recipe ideas – and get straight to the recipe – just scroll down to the bottom, where you’ll find a printable recipe card with a longer how to video.

INGREDIENTS YOU'LL NEED:

• Salted butter
• Vanilla extract
• Almond extract
• Heavy whipping cream
• Powdered sugar
• Unsweetened cocoa powder

Keep in mind, all of the ingredient amounts you’ll need are in the printable recipe card below.

KITCHEN TOOLS AND EQUIPMENT YOU'LL NEED:

Stand Mixer or Hand Mixer with Mixing Bowl – You can definitely mix homemade frosting by hand, but a mixer enables you to get that silky smooth texture.

Measuring Spoons and Measuring Cups

Spatula

Cake Decorating Kit with Tips and Pastry Bags

Cake Turntable with Icing Spatula and Icing Smoother

HOW TO MAKE CHOCOLATE BUTTERCREAM FROSTING

Before making any type of buttercream frosting, you want to first soften the butter.

You can do this by letting it set out for a little bit before cooking, or you can pop it in the microwave for a few seconds (but try not to let it melt).

Now to mix up chocolate buttercream with cocoa powder…

• Mix together the softened butter, vanilla extract, and almond extract.
• Then add in the heavy whipping cream and mix well.
• Add in the powdered sugar and cocoa powder, and let the mixer work its magic for 2 to 3 minutes.
• You’ll end up with a very smooth, creamy, chocolate buttercream frosting that’s perfect for decorating cakes, piping onto cupcakes, and more.

WHAT TASTES BEST WITH CHOCOLATE BUTTERCREAM?

Homemade yellow cake or yellow cake cupcakes definitely taste delicious with chocolate icing.

As do chocolate cake and fluffy chocolate cupcakes. Chocolate on chocolate is absolutely delicious.

WHY NOT USE SHORTENING INSTEAD OF BUTTER?

Mainly because I'm not a huge fan of shortening, and I'd rather use butter. I've never been a fan of shortening based buttercream because I always feel like there's something missing in the taste of it.

Using salted butter will create a very flavorful frosting; but if you’d rather not have all of that buttery flavor, you can cut the butter in half and substitute shortening instead.

While shortening does add stability to the recipe, heavy whipping cream can do the same thing.

WHY SHOULD I USE SALTED BUTTER?

I do recommend using salted butter for this recipe, because the salt in the butter adds a richness and a better flavor to your buttercream than unsalted would.

And it’s so much easier to use salted butter over trying to add salt to frosting, especially when you're trying to get a good consistency and texture without any grit.

DOES BUTTERCREAM FROSTING NEED TO BE REFRIGERATED?

We usually let our cupcakes or cakes with buttercream icing sit out of the fridge for 2-3 days max.

However, if you were to add cream cheese to your frosting, then it would need to be refrigerated right away.

CAN I FREEZE MILK CHOCOLATE BUTTERCREAM FROSTING?

Yes, you can! In fact, I always have leftover icing, so I usually throw it in the freezer to keep it for next time.

Freezing won’t hurt the texture, consistency, or flavor of your frosting.

Just be sure to store it in an airtight container, so it won't get freezer burn.

HOW CAN I ADD TO THIS BUTTERCREAM ICING RECIPE?

Here are a few more ways you can change up this buttercream frosting recipe…

• Add a flavored extract for additional flavor… Think maple, caramel, peppermint, etc.
• If you don’t like the buttery flavor of the icing, you can substitute the same amount of shortening for half the butter.
• You can use milk instead of heavy whipping cream, but keep in mind, you may end up with a softer icing, especially at room temperature. A softer icing may not work as well for piping and decorating; and heavy cream adds stability.

IF YOU LOVE THIS HOMEMADE CHOCOLATE ICING, TRY SOME OF OUR OTHER FROSTING FAVORITES:

• Buttercream Frosting Recipe
• Butterbeer Buttercream Frosting
• Sugar Cookie Icing
• Easy Cream Cheese Frosting
• Peanut Butter Cream Cheese Frosting

GET THE PRINTABLE FROSTING RECIPE

If you love this chocolate buttercream recipe as much as I do, please write a 5 star review, and help me share the recipe on Facebook and Pinterest!

CRAVING MORE DELICIOUS RECIPES? Subscribe to my newsletter, and follow along on Pinterest, Facebook, YouTube, and Instagram for all the latest updates!

Yield: 24 servings

One Bowl Milk Chocolate Buttercream Frosting

Print

Easy recipe for the best milk chocolate buttercream frosting, perfect for decorating or piping onto cake and cupcakes. Fluffy, creamy, and silky smooth!

Prep Time 10 minutes

Total Time 10 minutes

Ingredients

• 1 cup salted butter, softened*
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract
• 3 tablespoons heavy whipping cream**
• 3 1/2 cups powdered sugar
• 1/2 cup unsweetened cocoa powder

Instructions

1. First, allow the butter time to soften.*
2. Mix together the softened butter, vanilla extract, and almond extract.
3. Then add in the heavy whipping cream and mix well.
4. Add in the powdered sugar and cocoa powder, and mix everything together for 2 to 3 minutes, mixing well.
5. You'll end up with a very smooth, creamy, chocolate buttercream frosting that's perfect for cake decorating, piping onto cupcakes, and more. Not to mention, it tastes really delicious.

Notes

*If you don't like the buttery flavor of the icing, you can substitute shortening for half the butter. I do recommend using salted butter for this recipe, because the salt in the butter adds a richness and a better flavor to your buttercream than unsalted would. And it’s so much easier to use salted butter over trying to add salt to frosting, especially when you're trying to get a good consistency and texture without any grit.

**You can use milk instead of heavy whipping cream, but keep in mind, you may end up with a softer icing, especially at room temperature. A softer icing may not work as well for piping and decorating, because heavy cream adds stability.

1. You can soften butter by letting it set out for a little bit before cooking, or you can pop it in the microwave for a few seconds (but try not to let it melt).

Does buttercream frosting need to be refrigerated? We usually let our cupcakes or cakes with buttercream icing sit out of the fridge for 2-3 days max. However, if you were to add cream cheese to your frosting, then it would need to be kept in the refrigerator.

Can I freeze milk chocolate buttercream frosting? Yes, you can! In fact, I always have leftover icing, so I usually throw it in the freezer to keep it for next time. Freezing won’t hurt the texture, consistency, or flavor of your frosting. Just be sure to store it in an airtight container, so it won't get freezer burn.

Nutrition Information:

Yield:

24

Serving Size:

1
Amount Per Serving: Calories: 144 Total Fat: 9g Saturated Fat: 5g Trans Fat: 0g Unsaturated Fat: 2g Cholesterol: 22mg Sodium: 62mg Carbohydrates: 17g Net Carbohydrates: 0g Fiber: 0g Sugar: 16g Sugar Alcohols: 0g Protein: 0g