Chocolate Buttercream Frosting Recipe


Like our White Buttercream, this Chocolate Buttercream Icing can be easily adapted for decorating or spreading; make thicker or thinner by following our tips.
Makes: About 3 cups of icing.
Skill Level: None

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Step 1

Stiff Consistency: In large bowl, cream shortening and butter with electric mixer. Add cocoa and vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy. Keep bowl covered with a damp cloth until ready to use. For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Rewhip before using.

Step 2

Chocolate Mocha Icing: Substitute cold brewed strong coffee for milk in Chocolate Buttercream recipe.

Darker Chocolate Icing: Add an additional 1/4 cup cocoa (or one additional 1 oz. square unsweetened chocolate, melted) and 1 additional tablespoon milk to Chocolate Buttercream Icing.

For Thin (Spreading) Consistency Icing: Add 3-4 tablespoons light corn syrup, water or milk.

NOTE: Changes in Wilton's traditional recipes have been made due to Trans Fat Free Shortening replacing Hydrogenated Shortening.

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solid vegetable shortening

1/2 cup solid vegetable shortening

butter or margarine

1/2 cup (1 stick) butter or margarine (softened)

cocoa

3/4 cup cocoa (or three 1 oz. unsweetened chocolate squares, melted)

sifted confectioners' sugar

4 cups sifted confectioners' sugar (approximately 1 lb.)

milk

3-4 tablespoons milk

How to Make Chocolate Buttercream Frosting
Watch: How to Make Chocolate Buttercream Frosting

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Chocolate Buttercream Frosting is rated 4.7 out of 5 by 186.
Rated 4 out of 5 by from Good place to start I tried this recipe for the first time and used 3 ounces of melted unsweetened chocolate. I felt it was a little too sugary tasting but I think this will be resolved with an additional ounce of unsweetened chocolate. It should also give it the more intense chocolate flavor for which I was looking. I'm not sure exactly how much milk I added but I just added it until I got the consistency I wanted.
Date published: 2017-11-10
Rated 5 out of 5 by from Delish I absolutely love this recipe. I have always used cocoa powder, and I do find that I need more milk than the recipe calls for, but there are so many different factors that could play into that, I don't mind. After reading some of the other lower reviews, I am not sure why some people are having a harder time with it. I never have a grease flavor, or just a sugar flavor. This is my go to chocolate frosting recipe!
Date published: 2017-07-08
Rated 4 out of 5 by from VERY THICK I made this frosting but it was very thick and in order to make it thinner
Date published: 2016-12-12
Rated 4 out of 5 by from Different flavor Great icing. I add almond extract instead of water or milk and it tastes great!
Date published: 2016-06-13
Rated 5 out of 5 by from That is some very tasty chocolate frosting! Really like the taste of this chocolate buttercream. I used melted unsweetened chocolate, and was worried that pouring all that hot chocolate in the shortening/butter mix would make a disaster of liquid fats, but it did not and it turned out great. I don't understand why Wilton's buttercream recipes say to add all the sugar an THEN add the milk... it is simply too dry to turn in my kitchen aid properly, I added milk halfway through adding sugar. Seems to me the end result is just the same, and it mixes much better!
Date published: 2016-05-28
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