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

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

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

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 4.6 out of 5 by 188.
Rated 1 out of 5 by from I don’t know what went wrong I’ve made buttercream hundreds of times, but this was my first chocolate. The frosting was incredibly stiff and dry and had an overwhelming cocoa powder taste. I ended up adding an extra 2T of butter, some vanilla and almond extracts, powdered sugar and 1/2c of milk (it was a double batch) and whipping it for several minutes. It improved the flavor but it still isn’t my favorite. In doing some quick online research I see other recipes call for only 1/3c cocoa powder, so next time I will start with that much.
Date published: 2018-06-15
Rated 5 out of 5 by from Great Frosting Everyone seams to be changing this recipe, I don’t know why? Then I realized I did too! I used butter flavored Crisco! Thank you Wilton, another great job!
Date published: 2018-06-08
Rated 5 out of 5 by from True Chocolate I made the Vanilla Buttercream frosting before and it was very good and also easy. But this Chocolate Buttercream is taking frosting to a new level. Not only was it easy, but very smooth and chocolaty!
Date published: 2018-04-29
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