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Tina’s Chocolate Buttercream Frosting

October 1, 2019 by Tina Verrelli 10 Comments
Modified August 16, 2020 at 9:37 pm

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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!

Tina's Chocolate Buttercream Frosting

This is a simple "American" style chocolate buttercream that whips up beautifully! Cocoa powder and chocolate syrup give this frosting a better chocolate flavor! Makes enough for 24 cupcakes or a 8 - 9" 2-Layer Cake.
Tina Verrelli - epicuricloud.com
Print Pin Rate
Course: Dessert
Keyword: Dessert, frosting
Servings: 3 cups (approx.)

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

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

Notes

Can be refrigerated or frozen in an airtight container.  When ready to use, thaw and use mixer to beat until fluffy.
Tried this recipe?Share it! Tag @epicuricloud - Please Leave A Comment & Rating Below! TY!

Filed Under: Dessert Tagged With: chocolate, frosting, mailchimp

Reader Interactions

Comments

  1. Pat Harmon

    October 2, 2019 at 11:12 am

    I am not a fan of chocolate frosting on yellow cake so I would definitely vote for chocolate cake. Sounds yummy.

    Reply
    • Christina Verrelli

      October 2, 2019 at 11:46 am

      That’s my vote too Pat! Chocolate on Chocolate or Vanilla on Chocolate 😊

      Reply
  2. Angel

    October 2, 2019 at 4:30 pm

    Wow, great idea, sounds like a yummy addition to flavor, and will lend itself to a nicer texture. I’ll try this. Thanks 😊

    Reply
    • Christina Verrelli

      October 2, 2019 at 5:31 pm

      Thanks Angel – Enjoy!

      Reply
  3. Marcy

    October 13, 2019 at 3:20 pm

    Thank you for the choc buttercream
    Cream frosting receipt actually thank
    You for all receipts & helpful hints –
    You are great

    Reply
    • Christina Verrelli

      October 14, 2019 at 5:03 pm

      Hi Marcy! Thanks so much! Enjoy the recipes!! Take care!

      Reply
  4. Karen Mowry

    October 13, 2019 at 7:30 pm

    Must the cake be refrigerated if not consumed immediately, please? Thanks for sharing!

    Reply
    • Christina Verrelli

      October 14, 2019 at 5:13 pm

      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.)

      Reply
  5. Deb

    November 29, 2021 at 4:21 pm

    Mine did not turn out fluffy It is dense and hard to spread. What did I do wrong?

    Reply
    • Christina Verrelli

      November 30, 2021 at 3:36 pm

      Hi Deb – maybe needed a little more milk and some more whipping time. ( :

      Reply

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