Easy Chocolate Buttercream Frosting Recipes

BASIC CHOCOLATE BUTTERCREAM ICING

Steps:

• Beat butter and 1/4 cup cocoa powder together in a bowl with an electric mixer on low until light and fluffy. Gradually add milk, remaining 1/4 cup cocoa powder, and vanilla extract; beat until smooth. Add confectioners' sugar, about 2 tablespoons at a time, until desired consistency is reached.

5-MINUTE CHOCOLATE BUTTERCREAM FROSTING

Steps:

• In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium speed until it is smooth, about 1 minute.
• Add the confectioners' sugar and cocoa powder to the bowl and beat until combined. With the stand mixer running on low speed, slowly stream in the milk and vanilla extract then add the salt and continue beating until well combined, scraping down the sides as needed, about 2 minutes.
• Increase the speed to high and beat the frosting for an additional 2 minutes. Use the frosting immediately or store in an airtight container in the fridge. (If you refrigerate the frosting, you may want to re-blend it for a few seconds in the stand mixer before using it.)
• ★ Did you make this recipe? Don't forget to give it a star rating below!

PERFECT CHOCOLATE BUTTERCREAM FROSTING

Steps:

• Combine powdered sugar and cocoa powder in a large bowl. Add butter and mix with an electric mixer until crumbly. Slowly add whipping cream and mix until frosting comes together. Add vanilla extract and mix to the desired texture, adding more whipping cream, 1 tablespoon at a time, if frosting is too thick.

CHOCOLATE BUTTERCREAM FROSTING (6-MINUTE RECIPE)

Steps:

• With a handheld mixer or stand mixer fitted with a whisk attachment, beat butter on high speed for about 3 minutes or until creamy and lightened in color, scraping down the bowl as needed.
• Add confectioners sugar, cocoa powder, 3 Tbsp heavy cream, 2 tsp vanilla extract, and 1/4 tsp salt.
• Beat on low speed until sugar is incorporated then increase to medium/high speed and beat for 3 minutes, scraping down the bowl several times to ensure everything is well blended. Add another Tablespoon of heavy cream if needed to thin the frosting.

EASY CHOCOLATE BUTTERCREAM FROSTING (20-MINUTE RECIPE)

Steps:

• In a large bowl, cream shortening and butter with an electric mixer.
• Add cocoa and vanilla. Make sure to mix the cocoa in well to remove any lumps. Gradually add the powdered sugar, one cup at a time, beating well on medium speed. Scrape down the sides and bottom of the bowl often.
• When all sugar has been mixed in, the frosting will appear dry. Add milk and beat the frosting at medium speed until light and fluffy.

EASY CHOCOLATE BUTTERCREAM FROSTING

Steps:

• Beat the butter in a medium mixing bowl.
• Add powdered sugar and cocoa alternately with milk, beating to spreading consistency.
• Stir in vanilla.

AMAZINGLY EASY CHOCOLATE BUTTERCREAM FROSTING

Steps:

• Place chocolate in heavy saucepan on very low heat or in the microwave until melted.
• Set aside to cool.
• Combine in a large bowl, with mixer at low speed, confectioners sugar, butter, milk and vanilla.
• Beat at medium speed 1-2 minutes until creamy.
• Add cooled chocolate and beat till combined. (If you want,you may add more milk now to get your desired spreading consistancy! I never need too.).
• Makes enough to fill and frost 2-layer cake, or 13x9x2-inch sheet cake or 24 cupcakes, or 1 bundt cake.

BUTTERCREAM FROSTING

Steps:

• In a bowl, cream butter. Beat in sugar and vanilla. Add milk until frosting reaches desired consistency.

CHOCOLATE BUTTERCREAM ICING

Steps:

• Put the chocolate in a heatproof bowl over a pan of barely simmering water (make sure the bowl isn't touching the water). Stir until melted. Alternatively, melt in the microwave, stirring every 30 secs. Leave the melted chocolate to cool for 5 mins.
• Mash the butter and icing sugar together with a fork first, then switch to a wooden spoon or electric beaters if you have them. Sift in the cocoa and pour in the melted chocolate, a pinch of salt and the milk, then mix again until smooth. Use to top cupcakes or cover and fill a chocolate sponge cake.