Basic Chocolate Buttercream Icing

Basic Chocolate Buttercream Icing

Kaley

"This is a basic recipe that allows you to make the choice of how sweet it is. Top cupcakes and muffins and especially chocolate zucchini cakes with this icing."
Saved
Save
I Made It Rate it Share Print
Added to shopping list. Go to shopping list.

Ingredients

10 m servings 154 cals
Serving size has been adjusted!
Original recipe yields 16 servings

Nutrition

  • Calories:
  • 154 kcal
  • 8%
  • Fat:
  • 4.3 g
  • 7%
  • Carbs:
  • 29.7g
  • 10%
  • Protein:
  • 0.7 g
  • 1%
  • Cholesterol:
  • 11 mg
  • 4%
  • Sodium:
  • 30 mg
  • 1%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

or

Sort stores by

These nearby stores have ingredients on sale!
Find the closest stores
(uses your location)



May we suggest

ADVERTISEMENT

Directions

Print
  • Prep

  • Ready In

  1. Beat butter and 1/4 cup cocoa powder together in a bowl with an electric mixer on low until light and fluffy. Gradually add milk, remaining 1/4 cup cocoa powder, and vanilla extract; beat until smooth. Add confectioners' sugar, about 2 tablespoons at a time, until desired consistency is reached.

Footnotes

  • Cook's Note:
  • For a more dark-chocolaty taste or to counteract the sometimes prevalent taste of confectioner's sugar, add more cocoa powder.
  • Margarine can be substituted for butter if desired.

Reviews

Read all reviews 9
  1. 10 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

Perfect! I doubled the recipe for a 2-layer round cake and had some leftover. Didn't use all the powdered sugar, added a little extra milk (whole milk) for consistency, and used salted butter. B...

Most helpful critical review

Good recipe but definately add the salt or it will be too sweet. Also I found I had to add extra milk to thin it a bit. Make sure you mix for a few minutes.

Most helpful
Most positive
Least positive
Newest

Perfect! I doubled the recipe for a 2-layer round cake and had some leftover. Didn't use all the powdered sugar, added a little extra milk (whole milk) for consistency, and used salted butter. B...

This butter cream icing is great! Used it for in-between the layers of a white cake. I sifted the cocoa and confectioners' sugar and I added a pinch of salt. Mmmmm

Good recipe but definately add the salt or it will be too sweet. Also I found I had to add extra milk to thin it a bit. Make sure you mix for a few minutes.

Having baked my cake early in the day I then set the needed butter out to come to room temperature. A few hours later I easily combined all the ingredients in my Kitchen Aid. The frosting came t...

Pretty good. too much vanilla for my taste. I make my own vanilla so it is pretty strong.

I love this recipe because it is so versatile.You can use it with almost anything and just tailor it to your needs.

This icing was not like a glaze. When adding liquid to make frosting never add it all at once slowly add till it,s the right consistency. It was a very good Icing , if you,ve made icing before t...

I ended up having to add a lot more sugar to get it to a frosting consistency and it was still a tiny bit runny. It does however taste amazing so I'm willing to believe that I might have messed ...

It was a great taste but... it was a false recipe. It wasn't frosting. I don't know what it was but it certainly was not frosting! It was more of a glaze. I will not be using this recipe ever a...

Other stories that may interest you