Chocolate Buttercream Icing Recipe

I can’t believe that it’s taken me this long to come up with a chocolate buttercream icing that I liked. I have to be honest and admit that I only have tried on a couple of occasions to whip one up, but they never seemed to compare to my regular Best Buttercream Icing recipe.

Of course, it came about because I put everything I could think of in it. Cocoa? Check. Melted chocolate? Check. Instant coffee? Checkity check check. And that’s how my recipes come about.

If at first you don’t succeed, throw everything into the mixer and pray! Words to live by my friends, words to live by.

Really though, I took everything I could think of from all the recipes I have ever come across in my baking years and just put the best of it all together.

You need more than just cocoa,  but the dry bitterness really is a must.

Do I even need to explain melted chocolate and salted butter together? No. I do not. Because I am sure as you are reading this your heart just skipped a beat with chocolate lust seeing those words together.

Melted chocolate. Salted butter. Amen.

I actually had to stop for a moment and try to remember where I was in writing this recipe, that’s how distracting those two phrases are. However, I am at instant coffee, which lies at the very heart of all the simply fantastic chocolate recipes.  They are a match made in culinary heaven and should rarely leave each others proverbial side.

So without further ado, the recipe for Chocolate Buttercream Icing!

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5.0 from 5 reviews
Chocolate Buttercream Icing
 
Author: 
Amazing rich chocolate buttercream icing, so dang decadent!
Ingredients
  • 1 cup salted butter
  • ½ cup of unsweetened cocoa
  • 3 one ounce squares of melted then cooled semi-sweet chocolate
  • ½ tsp instant coffee
  • 1-2 tbsp heavy cream
  • 3¼ - 3¾ cups icing suar
Instructions
  1. Melt your three chocolate squares in the microwave, slowly and carefully until they are liquidy smooth. Set aside to cool.
  2. Whip the butter in your mixer until it's light and fluffy.
  3. Add in the cocoa, beating until combined.
  4. When the chocolate is cool, add it to the butter. Make sure it's cooled!!
  5. Add the instant coffee to one tablespoon of cream, then add to the butter mixture.
  6. Now you can put in the icing sugar one cup at a time, beating until combined.
  7. Adjust the thickness/texture by using another tablespoon of cream, adding it slowly until the texture you want is achieved.

 

So creamy. So dreamy. So super chocolate bliss.

Best chocolate buttercream icing ever!!!

 

chocolatebuttercreamicing

Feel free to play around with the amounts of everything listed and create the balance that is right for your taste buds. I just know that you most certainly need more than just cocoa, you need melted chocolate and a dash of coffee taste to make this amazing!

Happy Baking everyone!

Love,

The Chocolate Buttercream Icing Rocks My Nest Magpie

 

 

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71 comments
RainbowBaker
RainbowBaker

As a gay man who bakes a lot (yes, I know, I'm very stereotypical sometimes), I've been told many times that my baking is the best. I just tried making this recipe and it turned out grainy, bitter, and grotesque. After following the recipe exactly and having no luck, I experimented to see if I could get it to be better by adding more cream, and that helped a bit, but it was still horrible... maybe I'm losing my mind, but this recipe didn't work for me at all.

anitamaxb
anitamaxb

i've made the buttercream using butter and salt, but i mixed butter and it didn't became light nor soft... could I made something wrong? is  butters quality isn't good enough or it do not mix so well when is too hot? I do live in a tropical country.

anitamaxb
anitamaxb

Hi, me again. :)  Can I use MILK instead heavy cream? Because the heavy cream here is valid for 3 days and little use in the recipe, so I wanted to use milk.

anitamaxb
anitamaxb

I'm sorry again. What is " 3 one ounce" is 3 ounce, or one (1) ouce? 

anitamaxb
anitamaxb

I found a recipe like this. But it only takes half a cup of sugar to 2 cups of butter. It will be better with more sugar? the more sugar sweeter and more consistent?

HWLS1012
HWLS1012

Hi Kitchen Magpie,

How do you go about making white chocolate butter cream icing? Coffee doesn't really fit, and I'm yet to see white cocoa. Would you use cocoa butter and milk powder instead? And what proportions?

Thank you very much.

Sigrun

Baking Enthusiast
Baking Enthusiast

I tried your recipe and it tasted awesome and the texture was amazing too!! But I chilled it in the refrigerator as I needed to use it the next day plus it contained cream. Sadly, the next day when I remove it out of the fridge I found the buttercream to be grainy and no matter how much I would beat it, the texture was gone. Any suggestion why this could have happened? 

May
May

Can I use 1/2 shortening and 1/2 butter?

rayanana
rayanana

Thank you soo much for these AMAZING recipes!!! And to think you're in Edmonton too!! I've been searching since forever for great frosting recipes! My cakes come out great but I've always been told that my frostings are too sweet, so it's great to be able to find ones that are just great!

The Kitchen Magpie
The Kitchen Magpie

Double it if you're a heavy icer! For 4 layers definitely 2 batches.

Ginny Felton
Ginny Felton

How much does this recipe make? I'm going to use this on a vanilla layer cake this weekend... four layers, so I'm trying to figure out if I need to double this?

Pamela Marriott
Pamela Marriott

Still here...waiting. ..cast on foot. ..arthritis in other foot....your the one that said she likes to go for drives.....lol

The Kitchen Magpie
The Kitchen Magpie

Aw thanks Renee! I uh...have slight chocolate problem so it goes without saying chocolate icing HAS to be really yummy haha! I really want cake now.......

Renée Rochefort-Smith
Renée Rochefort-Smith

There is NOT a better recipe for chocolate buttercream! This has been my go-to since I accidentally found it about a year ago! The best accidental find EVER!

Deb McKay
Deb McKay

Confession - I used to make small batches when I was younger and single, to do just that!! Oi.

Deb McKay
Deb McKay

Nummy!!! One of my weaknesses!

Pamela Marriott
Pamela Marriott

i cant bake. broken foot. make me some? pretty please. cant stand to bake. .....whine.......

Foreveradame
Foreveradame

Sorry - didnt see...but does this have to be refrigerated??

Karlynn Johnston
Karlynn Johnston

So glad you liked it! I haven't tried other chocolates but it is such a great base, you can fiddle and experiment all you like! I expect milk chocolate would be lovely as well!

Sabine
Sabine

Thank you so much for posting this recipe!  I tried it today and it is beyond fabulous!  I love love love it and so did the rest of the family.   My son licked the beater for more than a half hour!  Have you ever tried milk chocolate or white with it?  thanks again!

Karlynn Johnston
Karlynn Johnston

Use powdered! As for color, that depends on so much, different brands of ingredients, it really doesn't matter as long as the taste is the same!

nancym9966
nancym9966

Question on the sugar.  Did you use powder sugar or granulated sugar?  I just made it and used powdered sugar and the frosting doesn't look as dark as yours.  Please help!

SiriSundar
SiriSundar

Hi karlynn,

I tried this out for my sons first bday, and it came out super!! Thanks a ton! It was doubly delicious & rich with the chocolate cake. Although i did a rookie mistake of adding cold cream insted of room temperature!! A few solidified lumps, but was able to rectify it!! I still have some butter cream & cake trimming left, any ideas for leftover recipes?

Thanks again!!

Siri, bangalore, india.

SiriSundar
SiriSundar

Hi karlynn,

Tried out this frosting for my sons first bday, came out very well & was super rich with the chocolate cake combo!! Thanks a ton!! Had a little glitch, when i added cold creme instead of room temperature! But was able to correct it...

Thanks again!

Siri, bangalore, india.

Aggie
Aggie

Hi Karlynn!

I followed your recipe word for word except that I lessen the icing sugar a bit. My frosting turned out so salty! Could it be the butter I'm using?

JennyCincotta
JennyCincotta

Worked a treat! first attempt at butter cream icing and it was awesome...my piping bag was a horror story though! had to change the nib to a much bigger one and then after 2 perfect rose cupcakes it decided to not work at all...lucky they were a test batch! might have to put more cream in on the day to make it more pipeable :)

Nancy
Nancy

Hi Karlynn,

I want to make your recipe but have two questions...unsweetened cocoa?? sweetened? Unsweetened chocolate? Semi sweet? bittersweet? Please let me know what you use.

 

Thanks so much!

Lesley
Lesley

I have to admit, I wasn't sold on the salted butter at first (I never use anything but unsalted) but this icing is pure magic!! This icing is the icing I have been searching for and I will never need to try anything else. Thanks!!

phil06200
phil06200

Hi Karlynn,

I have done  your butter cream yesterday, I want to thank you, it's incredible, fantastically good, amazing, a must, everybody who read this post MUST do it, you'll never do another one.

Toulouse France.

 

nikki111
nikki111

Hi karlynn,

I have just come across your buttercream icing recipes, and judging from all the comments- they are a great success. I am making a 3 tier chocolate wedding cake which will be covered with fondant icing, but I was wanting to use a buttercream icing under the fondant icing.  would the buttercream icing with the vanilla be better to use or would this chocolate buttercream icing be better?? and would the cakes need to be refrigerated right up unitl they are ready to go on display?   

J Roussel
J Roussel

I mean unsalted butter! Dang auto correct !

J Roussel
J Roussel

Hi Ms. Magpie, going to try this icing with milk chocolate, which is saltier than dark. Think I should use undated butter???

Linda L
Linda L

Where do you get the cake recipe to go with it? Chocolate or YELLOW would be great.

Tissa
Tissa

I made this dairy free with golden shortening 1/3 and 2/3 vegan margarine in place of the salted butter. I used strong brewed coffee, and a bit of vanilla rice milk in place of cream. If this was the only chocolate frosting recipe I could ever use for the rest of my life- I'd die a happy person. Its so supremely chocolate-y! We were all eating it by the spoonfuls in the kitchen. My kids didn't want dinner or the birthday cake just this divine chocolate "butter"cream.

Miria
Miria

I suspect because of the cream this frosting needs to be refrigerated. I am taking the cake out of the fridge at 9:00 a.m. on a long journey and it won't be in the fridge until 4:00 p.m. If I pack it in a cooler would that be sufficient? I also intend to freeze it so that it keeps cool longer. I would love to try because it sounds absolutely decadent! Let me know.

Trish
Trish

Your chocolate buttercream icing is deeelicious !!! So chocolaty and creamy....I just put a crumb coat on my cake and put it in the fridge to harden up before I put on the finish coat...when my cake is finally done should it be refregerated or can I leave it out....tomorrow is the party I'm making it for....Thanks for a great reciepe, really love it....

Shubhangi
Shubhangi

OMG which nozzle did you use for that rosette?! It looks DELICIOUS! Great recipe, as usual :)

thekitchenmagpie
thekitchenmagpie moderator

@RainbowBaker  The grainy would be the chocolate, for sure, either it wasn't cooled enough (most likely) or it was a cheap chocolate. It should never have made it grainy. The bitterness? With so much sugar, there should be NO bitterness, however, any bitterness is from the cocoa. It's all about the ingredient quality you choose to use.

thekitchenmagpie
thekitchenmagpie moderator

@anitamaxb This recipe takes my extremely popular buttercream icing and makes it chocolate. The proportions in this recipe are the best, I find, especially when you are adding cocoa.

thekitchenmagpie
thekitchenmagpie moderator

@Baking Enthusiast I'd guess it's the chocolate "seizing" in the mixture, I have refrigerated this no problem, so perhaps it's either the quality of the chocolate used OR it wasn't incorporated enough into the mixture? It should be mixed in enough that it isn't  grainy when it hardens....

thekitchenmagpie
thekitchenmagpie moderator

@May You could, but the taste would not be as good, at all.


Shannon
Shannon

@Nancy I used unsweetened cocoa and semi-sweet baker's chocolate that comes in the squares, but have used pure semi-sweet chocolate chips to just as wonderful results!

Karlynn
Karlynn

Where ever you want! This is one of many JUST icing recipes, as not everyone needs the cake recipe as well. There's a recipe for chocolate cake on my site, just search.

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