Chocolate Buttercream Icing

12 Nov


  • 1 cup of salted butter at room temperature (if you’ve forgotten to take our your butter you can warm it in the microwave on 4 second intervals – do not melt the butter)
  • 2 cups of sifted icing sugar
  • 1 cup of sifted cocoa
  • 2 tsp vanilla (or more to taste)
  • 1 – 4 Tbs milk, heavy cream, soy milk, almond milk etc. The amount will depend on how thick you want your icing.


Cream the butter

Add the icing sugar and cocoa with your mixer on low. Be sure to scrape the bottom and sides of your bowl to make sure that all of the dry ingredients are blended well.

Add your vanilla and then add your milk/milk substitute 1 tablespoon at a time until you reach the desired consistency of your frosting. If you add too much liquid you can add more icing sugar to thicken it up.

Yield: Enough to decorate a 8″ layer cake or a batch of cupcakes/mini-cupcakes.


I have not tried this yet but I believe this icing would taste pretty darn good if made with coconut oil rather than butter for those that cannot have dairy.
For more variations on buttercream frosting see my post here.

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