Make Chocolate Buttercream Icing (Frosting)

There are many versions of chocolate buttercream icing or frosting but neither of these versions use eggs. The first recipe can be found in any box of C&H Powdered Sugar. The second doesn't use milk.


With Cream

  • 2 cups of powdered sugar
  • 5 tablespoons of heavy whipping cream or milk
  • 1 teaspoon vanilla
  • 113g (4oz or 1 stick) room temperature unsalted butter
  • 1/4 cup cocoa powder (the unsweetened kind, not drinking chocolate)

Without Cream

  • 55g (2oz) unsalted butter (or margarine, but butter has a better texture), softened
  • 55g (2oz) icing sugar, sifted
  • a couple of drops of vanilla extract
  • 2 dessertspoons cocoa powder (the unsweetened kind, not drinking chocolate)


With Cream/Milk

  1. Pour the powdered (icing) sugar into a large mixing bowl.
  2. Add cream or milk, vanilla and butter.
  3. Add the unsweetened cocoa. Beat until fluffy, scraping the bowl often, approximately 2 minutes.
  4. Add more milk to add consistency, and beat 1 more minute.
  5. Finished.

Without Cream/Milk

  1. Put everything into one bowl. A flatter bowl/dish works best as it is then easier to crush the butter.
  2. Using the back of a spoon, crush the butter into the powder (cocoa and icing sugar). At first it will seem like there is way too much power for the amount of butter but as you carry on, the texture will change to become perfect.
    • Don't be tempted to add more butter or any sort of liquid (such as milk or water) as if you do so, by the end, the overall consistency will be wrong. Alternatively, you can use an electric whisk.
  3. Finished!


  • Add the ingredients to the powdered sugar carefully otherwise the powdered sugar will spill out.
  • If the frosting is too thick, add a bit more milk to thin it out (recipe 1).
  • Makes about enough frosting for an 8-inch cake. If you need more, just double the quantities.
  • When beating the mixture, start the mixer speed on low to prevent powdered sugar from snowing all over the kitchen; gradually increase the mixer speed (recipe 1).
  • If possible, use a palate knife to spread the icing. If you don't have a palate knife, try using any knife (don't use a serrated edge) or a spatula.


  • Thick frosting will cause the cake crumbs to stick to the frosting spatula.

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