Joy the Baker

How To Make The Best Chocolate Buttercream Frosting

by 95 Comments

The Best Chocolate Buttercream Frosting

Im not one for secrets.  Especially where chocolate is involved. 

I always have a few tricks up my sleeve and I can never keep them secrets for long.  Brown sugar baked bacon is one secret.  Sweet, salty, crisp, and perfect.  Adding that bacon to biscuits,  completely over the top good!  Brown butter in everything, most especially chocolate chip cookies…. another secret I just couldn’t keep to myself.  

Today another secret comes out.  We’re talking about the most perfect Chocolate Buttercream Frosting.  Soft, glossy, light and spreadable… and the secret ingredients are Rich Chocolate Ovaltine and heavy cream!  Malted chocolate milk powder and cream to add extra body, and a light whipped texture to our frosting.  It’s unexpected and perfect!  

I hope there is cake (and waaaay too much buttercream) in your future.  

The Best Chocolate Buttercream Frosting

Here’s what you’ll need:

• Three sticks (1 1/2 cups or 12 ounces) softened, unsalted butter.  I think it’s best to leave the butter out overnight to softened to room temperature through and through.  Softening butter in the microwave makes the butter more melty than soft and can break our perfect buttercream,  

•  Unsweetened cocoa powder, and lots of it.

•  Salt, to balance the mountain of powdered sugar.

•  A mountain of powdered sugar. 

•  Milk for moisture and softness.

•  Rich Chocolate Ovaltine, the chocolate malted milk powder adds a creamy softness to this buttercream and makes it extra rich, glossy, and luscious.  

•  Heavy cream because, always.  

•  Extra credit:  pure vanilla extract.  

The Best Chocolate Buttercream Frosting

Whipping together perfect buttercream frosting isn’t hard, but there are a few tricks to make things go smoothly.  

First, room temperature butter is creamed together with unsweetened cocoa powder and salt.  No sugar just yet.  Incorporating the butter and cocoa powder will ensure that the butter is soft and pliable and the chocolate is evenly distributed throughout the frosting.  The mixture will be thick.  Stop the mixer and scrape down the bowl once or twice during mixing.  

The Best Chocolate Buttercream Frosting

Next, add the powdered sugar all at once.  Just go for it.  Mix on low and slowly drizzle in milk and vanilla extract.  Get the mixture incorporated, but no need to whip the frosting on high just yet.  We’ll get to that soon.  The frosting should be relatively smooth and glossy (and it’s only going to get better!).  

The Best Chocolate Buttercream Frosting

In a small bowl, stir together Ovaltine and heavy cream.  

The mixture will thicken a bit as it sits.  

The Best Chocolate Buttercream Frosting

With the mixer on medium, add half of the Ovaltine and cream mixture.  Increase the speed and add a bit more.  The buttercream will lighten slightly in color as it comes together.  

Stop the mixer and scrape along the sides and bottom of the bowl to ensure that it’s all mixing evenly.  You may not need the entire Ovaltine mixture, but just add enough to create a glossy, smooth, completely spreadable frosting.  I find that beating the buttercream on medium for about 1 minute makes a lovely frosting.  Try not to overheat the buttercream as that might break the butter.  

The Best Chocolate Buttercream Frosting

This buttercream is whipped and soft.  Perfect for frosting cakes.  It’s so soft and creamy it won’t rip the cakes or cause you undue stress. Plenty of frosting for a three layer cake or a sheet cake with frosting to spare.  Any leftover frosting can be stored in the freezer for a cake or chocolate emergency.

This buttercream is also supreme eaten directly from the bowl with a spoon.

Print

The Best Chocolate Buttercream Frosting

  • Author: Joy the Baker
  • Prep Time: 20
  • Total Time: 20

Ingredients

Scale
  • 1 1/2 cups (3 sticks) unsalted butter, softened to room temperature
  • 1 cup unsweetened cocoa powder
  • 3/4 teaspoon salt
  • 4 cups powdered sugar
  • 2 teaspoons pure vanilla extract
  • 1/4 cup whole milk
  • 3/4 cup heavy cream
  • 2/3 cup Rich Chocolate Ovaltine powder

Instructions

  1. Cream together butter, cocoa powder and salt. Butter mixture will be very thick. Turn off the mixer, scrape down the sides of the bowl.
  2. Add powdered sugar. Turn mixer on low and mix in powdered sugar while adding milk and vanilla extract. As the sugar incorporates, raise the speed of the mixer to beat the frosting. Beat until smooth, about 1 minute.
  3. In a 2 cup measuring glass, stir together heavy cream and Ovaltine. Turn mixer speed to medium and pour half of the cream mixture into frosting in a slow, steady stream. Stop the mister scrape down the sides of the bowl. Add remaining cream mixture or until you’ve reached your desired consistency. Beat until soft and creamy, about 1 minute.
  4. Store in an airtight container in the refrigerator or freezer. Bring to room temperature before frosting cakes and cupcakes.

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Reader Interactions

Comments

  1. Tara

    Hi Joy! I plan to bake a birthday cake with this frosting the day before my daughter’s party. Can this frosting sit at room temperature UP TO 24 hours or do I need to refrigerate it for food safety (heavy cream)?? I’d rather not have the refrigerator dry out the cake. If you recommend refrigerating the frosted cake, how long do you think it will take to come to room temperature before serving? THANKS!

    Reply

  2. HawleyCakes

    What might be a Vanilla variation of this recipe? The chocolate sounds divine, but I’m just curious if there could be a vanilla version…

    Reply

  3. Kim Beidler

    Hi Joy, Love your blog and this frosting looks incredible. I was all set to try it until I noticed the comment about keeping refrigerated. I usually make butter based cakes and I don’t like to refrigerate them. I’ve made frosting with cream before that I did not refrigerate, but not this much cream. Just wanted to double check that this is really necessary. Thank you!

    Reply

  4. xeniakaire

    This looks great! I would like to use it in order to frost/build a four layers pirate ship cake… do you think it is stable enough in order to comes out an actual ship and not a shipwreck(there would be many other of course risks taken in this project); thank you for all these great recipes!!!

    Reply

  7. Megan Davies

    Hi Joy!

    This looks fantastic, and after going through all the reviews (literally every single one of them) I have to make it! However I did not see a yield amount. I’m only making 12 cupcakes so i’m thinking I should half the recipe? Thanks!!

    Reply

  8. Kathleen

    Um, this was AMAZING to freeze! I had never frozen frosting before and was freaking out inside a little (it was for a bday party of about 60 people so I did not want to be doing not-frozen cake and frosting!). I did whip it up again when it came to room temperature, and people asked me for the recipe – so so good!

    Reply

  10. Kathleen

    My son, who previously didn’t like chocolate frosting (or maybe just his mama’s chocolate frosting!), loves this! And my husband calls it ‘killer.’ So first, thank you! And second, a question: How do I bring this to room temp from frozen? In the fridge overnight, or on the counter? I’ve had some ‘buttercream incidents’ in the past : (, and want to plan appropriately! Thank you!

    Reply

    • joythebaker

      I’m so glad it’s such a family success! Let’s see… Thawing. I think I’d thaw overnight in the fridge and then leave it at room temp until you have it the temperature you want it.

      Reply

      • Kathleen

        Thanks!! I’m making the frosting today (it’s OK to lick Ovaltine straight from the container, amirite?!) to freeze for my boy’s bday party next month!

        Reply

  12. Kathleen

    Whew! I can finally make chocolate frosting. My previous attempts were a) rock hard ganache, b) weirdly khaki colored buttercream, or c) hard khaki ganache! Who knew cocoa powder, not melted chocolate, was the secret?! And the Ovaltine put it over the top!

    If I make it a day ahead, any chance of it becoming curdly (even after coming to room temp?)…or will re-beating it save it?

    Thanks again!

    Reply

  13. Valerie

    We buy the Chocolate Malt Ovaltine for drinking. Is that what I need? Or, get the Rich Chocolate? I am confused b/c you said Rich Chocolate but then mentioned Malt? : )

    Reply

  14. Kathy

    I keep reading that the cake will need to be refrigerated because of the heavy cream, but would it be OK to leave out overnight without refrigerating? My daughter’s birthday is coming up and I always bake and frost my cake/cupcakes the day before. Thanks in advance for any thoughts!

    Reply

  15. Kidd

    Made this over the weekend and it really is the best chocolate frosting! This is my new go to chocolate buttercream…thanks for sharing :)

    Reply

  17. Jean Cogdill

    Might I add that if you want a bit of a surprise to your frosting… add Stephens Mint Truffle cocoa to it! Wonderful… if you are into mint of course! But really if you add this to the frosting and then chopped up Andes mints to the frosting you are putting inbetween the layers….. yummmm….. be still my heart! Really Great! Try if you like (read: Love Mint!)

    Reply

  21. Meaghan

    Hi Joy!
    I just made this and it’s phenomenal but is it completely necessary to refrigerate the cake? Wanted to double check with you!

    Thanks!!

    Reply

  22. H

    This icing is AMAZING. I wasn’t able to find chocolate ovaltine so I used hot chocolate mix and it worked wonderfully. Be careful, you might eat the entire bowl

    Reply

  25. MaggieToo

    I just made this buttercream this weekend and can’t say enough good things about it. It’s light, fluffy and rich all at the same time. I used it on a birthday cake and all eight tasters went bonkers for it. I would never have thought Ovaltine could bring so much actual malt flavor to a recipe, but it does indeed taste like the best chocolate malt you ever had. (Next time I think I’d bump the Ovaltine up to a full cup because I liked it so much.) I used it on a dark chocolate cake, and I’d suggest using it on a very moist (oil-based) cake because the frosting tastes best when it’s chilled, and moister cakes hold up better when cold.

    I did not sub buttermilk for the cream as I’d mused in an earlier comment, but I might try that next time; I do think that tang might add an interesting touch, but honestly, just as you’ve written it here it’s just about the best American-style buttercream I’ve ever had.

    Mine needed one more cup of 10X sugar than listed here to get to the right spreading consistency, and I wound up with more than enough to completely fill and frost a 3-layer 8-inch cake. Oh, and I only had regular cocoa on hand but think it would be better with a good, dark cocoa.

    Thanks so much for this, Joy. Not only was the frosting wonderful, but you brought me back to an appreciation of Ovaltine, which I hadn’t even thought about since I was a child, and now I can hardly stop eating it out of the jar with a spoon.

    Reply

  29. Cheryl C ~

    What does ‘break the butter’ mean? Also, I was taught to always sift the powder sugar. After measuring it, of course. You don’t include this step. I’ve actually had lumps I couldn’t get out when I don’t sift the powder sugar. Any thoughts?

    Reply

  30. Katharina

    I’m very much in love with this part:
    “Salt, to balance the mountain of powdered sugar. A mountain of powdered sugar.”
    The buttercream looks great, too!

    Reply

  31. reme

    I’m curious about whether were you paid by Ovaltine to run this, or whether you actually think Ovaltine is a key ingredient in the best buttercream aside from any financial incentives? I know sometimes you’re sponsored by companies to list their product, do you always let us know that? Thanks so much!

    Reply

    • joythebaker

      not paid my ovaltine at all… just actually think it’s the best for this frosting. i let you know when i’m paid for sponsored posts. full disclosure.

      Reply

  33. Matea

    Joy, I’m so glad you share your foodie secrets :)
    The hardest part for me will probably be to remember to take the butter out early enough so it can come to room temperature on its own (planning ahead is not my strength; ha) About how much frosting does this recipe make? Thanks!

    Reply

  34. shaina

    can you share recipe for a yellow cake? i’d like to make for my dad for his b-day…with the chocolate buttercream!

    Reply

  38. Melanie Yarbrough

    Thank you! I cannot wait to try this. Lately I feel like all my butter creams just taste like a stick of butter with no nuance. I want something simple but also delicious. Any tips on making a buttercream with cream cheese (say, for carrot cakes)?

    Reply

  39. Jenn G

    Very surprised to see the last line saying to stash in the freezer. I would have never thought it to freeze well! Ya learn something new every day.

    Reply

  40. Grace

    Joy-
    I think this is the same chocolate buttercream you used on your Double Chocolate Devil’s Food Cake! You’re totally right about the ovaltine/cream mixture adding something extra. It seriously makes for the best chocolate buttercream…not to heavy but VERY chocolate-y. Anyways, just wanted to let you know that my family has made it countless times since you posted it in 2009…it’s completely become our go-to. Thank you for sharing it with us!!! And for anyone who hasn’t tried it….put it at the top of your baking to-do list!! :)

    Reply

  42. Lori

    Won’t this make a huge amount of frosting ? For one cake I think I’d cut this recipe in thirds. Sounds delicious.

    Reply

  44. shamit khemka

    So true about how, no matter if we follow another’s recipe to the ‘t’,
    the food we cook always tastes like our cooking!

    Oh I love the idea and i love this combinations…

    Reply

    • Dave F.

      By far the best recipe for chocolate butter cream frosting i have found on the internet to date! Amazing taste, consistency, and i know the people will go wild when they taste this! I added espresso powder to the milk and vanilla and used half regular and half dark cocoa powder. GREAT!

      Reply

  50. ADAMS

    thx so much for that pointer about mixing the butter and cocoa first! Recipes always say butter and sugar first, and the texture is always grainy!:(
    sounds totally yummy
    Kelly

    Reply

  54. Megan

    I love, love, love this frosting and have made it many times! Do you refrigerate the cake after frosting it, since there is cream and milk in it?

    Reply

  55. MaggieToo

    I wonder if subbing buttermilk for the cream would add a bit of tang to offset all that rich creaminess? I like a little contrast with my sweets…

    Reply

  56. Megan

    This recipe has been my go-to since last year when I discovered it on your site. Fantastic, super easy and kid approved. Two big thumbs up!

    Reply

  62. Alexandria

    I make a very similar recipe to this one. My family loves buttercream and force me into bringing them a cake every holiday. I’ll definitely have to try this recipe.

    Reply

  71. The Vanilla Bean

    This frosting is my go-to. I remember it was one of the first things I ever made along with your vanilla cupcakes. After making countless birthday cakes with these, all I can say is THANK YOU and may I return the favor with some cookies?

    Reply

  73. Peggy Clikeman Mayfield

    This looks lovely! And it looks like the ration of fat to sugar might keep it from getting being a little gritty like I find most American frostings. Yum. Leftover frosting? slather between graham crackers and freeze – emergency chocolate fix.

    Reply

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