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Favorite Chocolate Buttercream Frosting

Chocolate Buttercream Frosting

Nicole Spiridakis
This makes enough to frost a one-layer cake or one dozen cupcakes; double the recipe to fill and frost an 8 or 9-inch layer cake.
5 from 1 vote
Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Course Dessert
Cuisine American
Servings 10 servings
Calories 300 kcal


  • 8 tablespoons butter or margarine, at room temperature
  • 4 oz. unsweetened (or bittersweet) chocolate, chopped
  • 1 cup powdered sugar
  • 2-3 tablespoons milk or non-dairy milk, plus more if needed
  • Pinch fine sea salt (optional)


  • Heat chocolate a double boiler until melted. Let cool to room temperature.
  • In a large bowl, using an electric mixer or stand mixer, cream the butter. Beat in the chocolate and powdered sugar, 2 Tablespoons of milk, and salt and vanilla if using. Beat on low speed until combined, about 1 minute. Stop the mixer and scrape down the sides of the bowl. Increase the speed to medium and beat for 2 minutes until frosting is light and fluffy.
  • If the frosting feels too dry, add more milk, 1 teaspoon at a time, until it is creamy but still holds peaks.


Calories: 300kcal
Did you make this recipe?Let me know in the comments how it went!

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