Chocolate Buttercream Frosting

Chocolate Buttercream Frosting

This chocolate buttercream frosting recipe is one you will use over and over again, it’s perfect and adapted from  Add a Pinch | Robyn Stone.  The quantity of this recipe is large enough  for a double layer cake, 2 dozen cupcakes or a 9 x 13 slab cake.


1 1/2 sticks of unsalted butter ( 3 sticks)- at room temperature

1 cup unsweetened cocoa powder

5 cups icing sugar

1/2 cup milk

2 teaspoons pure vanilla extract

1/2 teaspoon Espresso Powder


  1. Add cocoa to a large bowl or bowl of stand mixer. Use a whisk to remove any lumps.
  2. Cream together butter and cocoa powder,  scrap down the sides of the bowl at least twice through the mixing process, to ensure the ingredients are well combined.
  3. Add the icing sugar and milk to the cocoa mixture by adding just 1 cup of icing sugar with a few tablespoons of milk at a time.  After each addition has been mixed in a little, scrap down the sides of the bowl and finish mixing, on a medium high speed for about one minute. Repeat until all the icing sugar and milk have been added.
  4. Add vanilla extract and espresso powder and combine well, while again scraping down the sides of the bowl.


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