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Easy Chocolate Buttercream Frosting

This easy chocolate buttercream frosting recipe comes together in minutes and tastes amazing! The secret is in the cocoa powder! This chocolate frosting isn't too sweet and tastes like chocolate ice cream! Soooo good!
5 from 34 votes
Prep Time: 5 mins
Cook Time: 15 mins
Total Time: 20 mins
Serves: 6 cups
Calories: 874kcal


  • 6 ounces (170 g) pasteurized egg whites
  • 24 ounces (680 g) powdered sugar
  • 3 ounces (85. g) cocoa powder
  • 1 Tablespoon (1 Tbsp ) vanilla extract
  • 1 teaspoon (1 tsp) salt
  • 24 ounces (680 g) unsalted butter Room Temperature


  • Sift together the powdered sugar and cocoa powder to remove any clumps.
  • Place egg whites, powdered sugar and cocoa powder in a stand mixer bowl.
  • Attach the whisk and combine ingredients on low and then whip on high for 5 minutes.
  • Add in your room temperature butter in chunks. Whisk on high for 8-10 minutes until light and fluffy. Don't be afraid to let it whip, when it's done it will no longer taste like butter.
  • Optional: If your buttercream looks curdled, remove one cup of the buttercream and melt it in the microwave for 10-15 seconds until its JUST barely melted. Add the melted buttercream back into the whipping buttercream and it will make it all come together.
  • Add in your salt and vanilla extract. Mix until combined.
  • Optional: Remove the whisk and place the paddle attachment onto the mixer. Let your buttercream mix on low until the mixture is smooth and creamy and there are no bubbles left. This can take 15-20 minutes and works best with a double batch of buttercream and the entire paddle is covered.


This buttercream can be left at room temperature for 24 hours, refrigerated for up to two weeks or frozen up to 6 months. 
After refrigerating or freezing, always re-whip your buttercream before use. I melt one cup of the buttercream and mix it back in while whipping on high to make it creamy again. 
You MUST use pasteurized egg whites for this recipe, if you don't have pasteurized egg whites then you can use my chocolate Swiss-meringue recipe instead. Pasteurized egg whites are heat-treated (like milk) so they are safe to eat, raw egg whites are not. 
You can also pasteurize your own egg whites


Serving: 1g | Calories: 874kcal (44%) | Carbohydrates: 82g (27%) | Protein: 5g (10%) | Fat: 63g (97%) | Saturated Fat: 40g (200%) | Cholesterol: 163mg (54%) | Sodium: 437mg (18%) | Potassium: 162mg (5%) | Fiber: 3g (12%) | Sugar: 74g (82%) | Vitamin A: 2054IU (41%) | Calcium: 30mg (3%) | Iron: 2mg (11%)