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5 from 1 vote

Chocolate Buttercream Frosting

This is a chocolate American buttercream frosting and will cover an 8" round cake with two layers. For 12-14 cupcakes, halve the recipe.
Course: Dessert
Cuisine: American
Keyword: chocolate buttercream


  • 2 lb sifted powdered sugar (907 g)
  • 1/2 cup cocoa powder (45 g)
  • 4 sticks room temperature butter (450 g)
  • 1/2 cup milk (125 ml)
  • 1 tablespoon vanilla


  • In a large bowl, sift the powdered sugar. Then add the cocoa powder and set it aside.
  • Beat the room-temperature butter on medium-high (4-6) for about 6-7 minutes or until the butter is lighter in color and the consistency of mayonnaise. Scrape down the bowl occasionally with a rubber spatula.
  • Next, lower the mixer speed to low (1) scoop the sifted powdered sugar into the bowl a bit at a time.
  • When you have about half of the powdered sugar, add half of the milk.
  • Then add the remaining powdered sugar and the rest of the milk.
  • Add the vanilla.
  • Turn the mixer to medium speed (4-6) and beat for at least two minutes. The frosting will appear light, but it will darken as it sits.