Favorite Chocolate Buttercream Frosting

Favorite Chocolate Buttercream Frosting

Recipe by Nicole SpiridakisCourse: Dessert



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.


  • 1 stick unsalted butter or margarine, at room temperature

  • 4 oz. unsweetened (or bittersweet) chocolate, chopped

  • 1 cup homemade coconut powdered sugar

  • 2-3 Tablespoons [non-dairy] milk, plus more if needed

  • Pinch fine sea salt (optional)

  • 1/2 teaspoon pure vanilla extract (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.
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