Rich, creamy and perfectly chocolatey!
I love to make my own frosting! Even if I’m taking a short cut with a boxed cake mix, homemade frosting makes it more special and delicious! This is a simple “American” style buttercream that whips up beautifully!
Better chocolate flavor!
I’ve always made my chocolate buttercream frosting with cocoa powder alone, but I discovered recently while making various versions of chocolate whipped cream – YUM! – that chocolate syrup really helps to add a richer chocolate taste!
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| Servings |
3 1/2 cups (approx.)
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Ingredients
- 3/4 cup (1 1/2 sticks) unsalted butter softened (gives slightly when pressed)
- 1/16 teaspoon salt I use coarse kosher
- 1/2 teaspoon vanilla extract
- 1/2 cup cocoa powder
- 1/2 cup chocolate syrup Hershey's
- 6 cups powdered sugar
- 1/4 cup milk
Ingredients
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Rate this recipe!
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Instructions
- Using hand or stand mixer (flex or flat beater), beat the butter until smooth and fluffy.
- Add salt, vanilla, cocoa powder and chocolate syrup and mix until combined.
- Gradually mix in 2 cups sugar on the lowest speed. Add 1 tablespoon milk, then continue mixing and adding sugar and milk 1 tablespoon at a time to reach the desired consistency. Mix on medium-high speed for about 30 seconds or until light and fluffy.
- Makes enough for 24 cupcakes or a 8 - 9" 2-Layer Cake
Recipe Notes
Can be refrigerated or frozen in an airtight container. When ready to use, thaw and use mixer to beat until fluffy.
I am not a fan of chocolate frosting on yellow cake so I would definitely vote for chocolate cake. Sounds yummy.
That’s my vote too Pat! Chocolate on Chocolate or Vanilla on Chocolate 😊
Wow, great idea, sounds like a yummy addition to flavor, and will lend itself to a nicer texture. I’ll try this. Thanks 😊
Thanks Angel – Enjoy!
Thank you for the choc buttercream
Cream frosting receipt actually thank
You for all receipts & helpful hints –
You are great
Hi Marcy! Thanks so much! Enjoy the recipes!! Take care!
Must the cake be refrigerated if not consumed immediately, please? Thanks for sharing!
Hi Karen – great question! I know some folks who leave butter out all the time, but to be safe, I do refrigerate buttercream frosted cakes after they’ve been out for a few hours (especially if it’s a very warm climate.)