Recipe
Easy Cocoa Chocolate Buttercream
Light, creamy, and full of rich chocolate flavor — this cocoa buttercream is ready in minutes! Perfect for frosting layer cakes or piping beautiful swirls on cupcakes.
Prep Time 5 minutes Time: 5 minutes 
Difficulty: Beginner
Yield: 1 batch*Ingredients
- 175 g softened butter
- 450 g powdered sugar
- 50 g unsweetened cocoa powder
- 1½ tsp vanilla
- 2-4 tbsp milk
Instructions
- Beat the softened butter in a stand mixer or with a hand mixer until smooth and creamy. Sift in the powdered sugar and cocoa powder, then mix on low speed until mostly combined.175 g softened butter, 450 g powdered sugar, 50 g unsweetened cocoa powder
- Add the vanilla and milk a little at a time while mixing on low speed, just until the frosting starts to come together. Increase to medium-high speed and beat until the buttercream is light, fluffy, and smooth.1½ tsp vanilla, 2-4 tbsp milk
- The amount of milk determines how firm or soft your frosting will be — see notes below for how to adjust the texture.
Notes
Yield: 1 batch makes enough to pipe tall swirls on about 24 cupcakes or to frost and fill one layer cake, approximately 20 cm (8 inches) wide and 10 cm (4 inches) tall.
Consistency: Use milk to adjust the texture of your buttercream. It should be firm enough to hold its shape, yet soft enough to spread smoothly or pipe through a piping tip. Start with 2 tablespoons and add more gradually until you reach the perfect consistency. For frosting a layer cake, use a slightly softer buttercream; for piping cupcake swirls, keep it a bit firmer.
Storage: Store in an airtight container in the fridge for up to 1 week. Bring to room temperature and re-whip before using. Can also be frozen for up to 3 months.