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
 
Amazing rich chocolate buttercream icing, so dang decadent!
Author:
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 sugar
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

 

 

92 comments
Adlina
Adlina

Hi i made this chocolate Icing Recipe Bt It tuned up to be very bitter, Why is IT?

Frazzled Baker
Frazzled Baker

@Adlina It's hard to tell, it may be due to the chocolate you used. Was it fresh, stale (old) which chocolate did you use?

Jess
Jess

Just finished making this frosting and WOW....sooooooo good. I currently have the cake in the fridge for a crumb coat to set, and I'm seriously resisting eating the whole bowl! I had no issues with it being grainy. I melted the chocolate the old fashioned way until it was just melted and then ensured it was room temp before continuing. I also made sure my cream was at room temperature as cold would definitely cause the chocolate to seize up and get grainy. I will be making this again for sure!

debbie
debbie

Mine also seized up and became grainy after adding the powdered sugar. I followed the directions exactly and used a thoroughly cooled quality chocolate. I decided to try adding 1/2 stick more softened butter, and like magic it was transformed back into a creamy smooth frosting. 

Lyness
Lyness

I plan on making a birthday cake the day before my sons first birthday party. Would you suggest making the icing and piping it on the day before or on the day?

JenniferPrint
JenniferPrint

This is, hands down, the best and yummiest icing EVER. (Tied with the original butter cream icing of course... Which is simoly fantastic!!!).  Not to mention they are both EASY! I don't microwave the chocolate.. I do it the old way with a bowl on pot with an inch of boiling water.. I have ruined my kids for store bought stuff now lol.  

ShanenSteppenwolf
ShanenSteppenwolf

what kind of instant coffee do you use for this and what kind of heavy cream do you use?

Donna
Donna

I don't know how this works for you but I just put about $20 of ingredients and an hour of my wasted time into the most massive fail of a recipie ever. The mixture was fine when I had added about half the sugar but when i added the full amount I could never get the consistency back, even using slowly added cream. Turned grainy and horrible. Biggest waste of time and money ever. And there's no way you got the colour shown in the picture using this recipie. Mine was extremely light when using the given proportions.

thekitchenmagpie
thekitchenmagpie moderator

@Donna If the recipe hadn't been tested with sucessful results by around 40+ different people on this comment thread, I would be concerned, but I suspect ingredient quality or the method. Are you using white sugar? The only reason that something would be grainy after adding sugar is if it's the wrong type. I'm sorry it didn't work out for you!

pgraham
pgraham

This is the third time I've made this icing (AND your classic buttercream) in literally the three weeks since I found the recipes!  TRULY divine.  My Dad actually said my cupcakes with both kinds of icing tasted better than one of our TOP notch, HIGH priced bakeries in town!  How about that?  QUICK question for anyone who wants to weigh in....


I have a batch already made, and after I was done, I remembered that my son and his friends (9 yrs old) kind of thought it was a bit too bitter (HUH!?  What do they know?)...anyway, the batch I just made is for his b-day cake for his party on Saturday.

ANY ideas on how to perhaps add something, or do something to the finished product AS IS to make it a little less bitter?  Vanilla?  More cream?  In hindsight, I probably should have made it with milk chocolate (any input, has anyone tried that?)...but I already have a double batch made.  Any ideas would be super.


If I cannot change it, I'll just have to keep this double batch ALL for myself!!!  (Darn it anyway!)


Thanks a million for sharing your recipes!!!!  Truly awesome! 

thekitchenmagpie
thekitchenmagpie moderator

@pgraham Add some more icing sugar to it, it won't change the consistency that much but if it does add more cream ! Glad you love the icings!! 

Lassie
Lassie

Hi, how much of this frosting do I need to sandwich two 8 inch cakes and cover them with buttercream also? Thanks.

breeha111
breeha111

Do the 3  1 ounce chocolate squares mean just 3 ounces of chocolate?

Kansasmom
Kansasmom

Is icing sugar the same as powdered sugar?  Also, what type of cocoa and chocolate do you use? My mother in law loves, loves, loves chocolate cake and I want to make it absolutely, positively perfect:-).  Thanks so much for sharing!

thekitchenmagpie
thekitchenmagpie moderator

@Kansasmom You bet! Powdered sugar and icing sugar are the same! I used Hershey's or even No Name cocoa and baking chocolate!


Komatost
Komatost

The first time I made this buttercream, I used regular cocoa powder and Hershey's semi chocolate chips. It was to die for. The second time, I used ruby red high quality cocoa powder from Bulk Barn, and Callebout Milk & Dark chocolate. I truly think I have died and gone to heaven. Thank you for this incredible recipe.

Note: if you are having issues with your chocolate becoming grainy, avoid that ever happening and DON'T microwave it! Bring a sauce pan with an inch of water to a summer, put a steel bowl over top and melt chocolate in steel bowl. Stir constantly. Exceptionally smooth chocolate that cools quickly everytime!

Kermie4
Kermie4

This recipe is really awesome!:)  Thanks!  Everyone loved it!:)  It wasn't grainy at all...very silky smooth. 

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.

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.

Donna
Donna

Or maybe your recipie is no good! My chocolate was definitely cool and good quality. Now I have to throw it all out :(

LeahThereseWilliams
LeahThereseWilliams

@Donna Stop being so rude, pull the stick out of your ass and try again. We all fail sometimes, but this is not the fault of the kitchen magpie- I have made this recipe ten times at least and I sell cakes with rave reviews. 

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?

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.

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? 

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....

May
May

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

thekitchenmagpie
thekitchenmagpie moderator

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


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??