Basic Chocolate Buttercream Icing

Basic Chocolate Buttercream Icing

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Kaley 5

"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."
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Ingredients

10 m servings 154 cals
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Original recipe yields 16 servings

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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

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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.

Directions

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  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

7
  1. 8 Ratings

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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.

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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.

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...

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