Chocolate Buttercream Frosting



  1. Cream butter until light and fluffy.
  2. Add cocoa and powdered sugar and beat on low speed until incorporated.
  3. Beat in vanilla and milk on medium-high speed until frosting is of spreading consistency, adding milk 1 teaspoon at a time for a thinner spreading consistency.


Frosts two 9-inch layers or 24 cupcakes or one 13x9x2 oblong. This is a great frosting for a cocoa fudge cake.

If you are making a layer cake click here for instructions on frosting a layer cake.

For a slightly different taste try using ¼ cup butter and 2 ounces of room temperature cream cheese. Make sure the butter is creamed well before adding the cream cheese. Do not overbeat cream cheese.

Frosting will keep in the refrigerator for up to 2 weeks.

Categorized in