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Chocolate Buttercream Frosting


Doesn’t the name say it all?

I never thought that I was that picky when it came to frosting. The canned stuff is edible right? Then I made my own from scratch and it was not only easy, but it tasted better too. From there, the original recipe that I used then doesn’t much resemble the one that I use now. The following recipe is:

  • Easy
  • Not greasy
  • Fluffy
  • Holds up
  • Moist
  • Freezable

I use my stand mixer, and add two sticks of softened butter (1 cup). Mix on medium speed until smooth. Add one cup of sifted unsweetened cocoa powder and 1 teaspoon of vanilla extract. Mix until thoroughly blended.

Alternating, add 1 cup of powdered sugar and 1 tablespoon of evaporated milk until you have added 4 cups (1 pound) of powdered sugar. You can use the milk of your choice, but I do like using evaporated milk.

Add 3 to 4 tablespoons light corn syrup. This step is optional, but I think it gives the frosting a nice sheen. Add more evaporated milk if frosting needs thinned. Beat until light and fluffy.

Keep frosting covered with a damp paper towel until ready to use. Extra frosting can be frozen!

Chocolate Buttercream Frosting Recipe

Prep Time 20 mins
Cook Time 0 mins
Total Time 20 mins
Servings 3 cups
Author Julie Menghini


  • 1 cup butter, softened at room temperature - salted or unsalted
  • 1 cup unsweetened cocoa
  • 1 tsp vanilla extract
  • 4 cups powdered sugar (confectioners'sugar)
  • 4-5 tbsp evaporated milk  - any milk or cream will work
  • 3-4 tbsp light corn syrup (optional)


  • Cream the butter in an electric stand or hand mixer until smooth. Add the sifted unsweetened cocoa powder and vanilla extract. Mix until blended.
  • With the mixer on low, alternating, add 1 cup of powdered sugar to 1 tablespoon evaporated milk until all of the sugar has been added.
  • Add 3 to 4 tablespoons of light corn syrup if desired.
  • Add additional evaporated milk 1 teaspoon at a time if necessary to thin the frosting, and beat until light and fluffy. Add additional powdered sugar one tablespoon at a time to thicken the frosting.
  • Keep icing covered with a damp paper towel until ready to use.


Sifting the cocoa powder and the powdered sugar helps to make the buttercream creamy and fluffy. This step isn't crucial, however, and totally optional.
Buttercream can be frozen in an airtight container for up to 6 months.


Serving: 3g | Sodium: 531mg | Calcium: 112mg | Vitamin C: 1mg | Vitamin A: 1939IU | Sugar: 176g | Fiber: 11g | Potassium: 520mg | Cholesterol: 168mg | Calories: 1323kcal | Trans Fat: 2g | Monounsaturated Fat: 18g | Polyunsaturated Fat: 2g | Saturated Fat: 42g | Fat: 67g | Protein: 8g | Carbohydrates: 195g | Iron: 4mg
This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.
Tried this recipe? That's awesome!Mention @hostessatheart or tag #hostessatheart!

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Recipe Rating

Prize Mahogany Chocolate Cake | Hostess At Heart

Friday 18th of September 2015

[…] crumb was chocolatey and moist, and I think it was a great choice to frost it with my favorite chocolate buttercream frosting.   The steps are all my own.  They weren’t listed on the recipe, but I use this same method […]

Happy Birthday Amelia | HostessAtHeart

Tuesday 13th of May 2014

[…] Buttercream frosting in pink, yellow and green.  I also made some Chocolate Buttercream.  Click here for the recipe.  I have made several changes to the recipe and finally have what I believe is a […]