Easy Chocolate Buttercream Icing Recipes

CHOCOLATE BUTTERCREAM ICING

Steps:

• In a large mixing bowl, add cocoa and butter. Cream together.
• Add sugar, milk, and vanilla. Beat together well.

5-MINUTE CHOCOLATE BUTTERCREAM FROSTING

Steps:

• In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium speed until it is smooth, about 1 minute.
• Add the confectioners' sugar and cocoa powder to the bowl and beat until combined. With the stand mixer running on low speed, slowly stream in the milk and vanilla extract then add the salt and continue beating until well combined, scraping down the sides as needed, about 2 minutes.
• Increase the speed to high and beat the frosting for an additional 2 minutes. Use the frosting immediately or store in an airtight container in the fridge. (If you refrigerate the frosting, you may want to re-blend it for a few seconds in the stand mixer before using it.)
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CHOCOLATE BUTTERCREAM FROSTING

Steps:

• Place butter in a bowl and beat until creamy.
• Add sugar and cocoa, mixing well.
• Stir in milk in portions, stirring each time.
• Add vanilla.
• Spread on cooled cake or other items needing frosting.

CHOCOLATE BUTTERCREAM FROSTING RECIPE

Steps:

• In a large bowl, using a hand mixer, cream the butter until smooth, about 1 minute
• Add the vanilla extract, and beat to incorporate
• Using a fine-mesh sieve, sift in the powdered sugar and cocoa powder, then mix until well combined
• Slowly add the milk, 1 tablespoon at a time, to reach desired consistency.
• Mix on low for about 1 minute to achieve a light and airy icing
• Use a piping bag and tip (Ateco # 828 - Open Star Pastry Tip .63'') or other icing tool to decorate your cooled cakes.

CLASSIC CHOCOLATE BUTTERCREAM FROSTING

Steps:

• In a large bowl, use a hand mixer or stand mixer to beat the room-temperature butter until creamy.
• Next, add the cocoa powder and beat again until well blended.
• Slowly add the powdered sugar, about 1 cup at a time. Mix on low speed until all of the sugar is combined.
• Add the milk and vanilla extract/paste. Start with 1 tablespoon of milk. Mix on low to incorporate the liquid ingredients. Continue to add small amounts of milk until you reach your desired consistency.

CHOCOLATE BUTTERCREAM FROSTING (6-MINUTE RECIPE)

Steps:

• With a handheld mixer or stand mixer fitted with a whisk attachment, beat butter on high speed for about 3 minutes or until creamy and lightened in color, scraping down the bowl as needed.
• Add confectioners sugar, cocoa powder, 3 Tbsp heavy cream, 2 tsp vanilla extract, and 1/4 tsp salt.
• Beat on low speed until sugar is incorporated then increase to medium/high speed and beat for 3 minutes, scraping down the bowl several times to ensure everything is well blended. Add another Tablespoon of heavy cream if needed to thin the frosting.

EASY CHOCOLATE BUTTERCREAM FROSTING

Steps:

• Measure out the ingredients and bring the butter to room temperature.
• In a mixing bowl, add the butter then use the mixer to beat it at high speed for 2 minutes or till the butter is light.
• Add the powdered sugar and cocoa powder and start by mix on low speed for a minute till it comes together before putting the mixer on high speed.
• Add milk, then mix on high speed for 5 minutes until you get fluffy chocolate buttercream frosting.It's then ready to use.

SIMPLE CHOCOLATE BUTTERCREAM FROSTING

Steps:

• Melt chocolate chips in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each interval, 1 to 3 minutes.
• Combine powdered sugar, butter, cream, and vanilla extract in a mixing bowl. Mix with an electric mixer on medium speed for 2 minutes. Add cocoa and melted chocolate chips; mix until creamy.
• Place in the refrigerator for 10 minutes before using.

CHOCOLATE BUTTERCREAM FROSTING

Steps:

• Place butter in the bowl of a stand mixer (or use a large bowl and an electric mixer) and beat on low-speed until creamy and smooth. Scrape the sides and bottom of the bowl.
• Add 2 cups (250g) of powdered sugar, cocoa power, vanilla extract, ⅛ teaspoon salt, and 3 Tablespoons of heavy cream and turn mixer to low speed. Stir until well-combined,
• Gradually (with mixer on low-speed) add remaining powdered sugar. The icing may appear pretty dry, this is OK.
• Add remaining heavy cream or milk, one tablespoon at a time. Start with mixer on low-speed and gradually increase speed to medium-high, beating on this speed for several seconds to whip each Tablespoon of cream into the batter. Add additional tablespoons of cream until a smooth, pipe-able consistency is reached.
• I recommend piping icing over your cupcakes or frosting your cake immediately. See notes in the post on how to store buttercream and use at a later date.

CHOCOLATE BUTTERCREAM FROSTING

Steps:

• Using a stand mixer or hand mixer, beat butter, cocoa powder, vanilla and salt together until smooth in a large bowl. Add powdered sugar in two additions, beating until smooth each time, scraping the sides of the bowl as needed.
• Slowly beat in milk, a tablespoon or two at at a time, until frosting reaches desired consistency. Frosting should be light and fluffy and easily spreadable.
• Use frosting as desired!

EASY VANILLA BUTTERCREAM FROSTING

Steps:

• In a large bowl, beat butter until creamy. Beat in the confectioners' sugar, vanilla and enough milk to achieve desired consistency.

CHOCOLATE BUTTERCREAM FROSTING RECIPE

Steps:

• Add the butter to a large mixer bowl and beat until smooth and creamy.
• 2. Add about half of the powdered sugar and mix until smooth and well combined.
• 3. Add the cocoa powder and mix until well combined and smooth.
• 4. Add the vanilla extract and 2 tablespoons of water or cream and mix until smooth and well combined.
• 4. Add the remaining powdered sugar and mix until smooth and well combined.
• 5. Add more water or cream until desired consistency is reached, then add salt.

BASIC CHOCOLATE BUTTERCREAM ICING

Steps:

• Beat butter and 1/4 cup cocoa powder together in a bowl with an electric mixer on low until light and fluffy. Gradually add milk, remaining 1/4 cup cocoa powder, and vanilla extract; beat until smooth. Add confectioners' sugar, about 2 tablespoons at a time, until desired consistency is reached.