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This Chocolate Buttercream icing recipe is simple and delicious – it should definitely be added to your recipe box for anytime you need a filling or frosting for your favorite cake or cupcakes. It’s a simple sweet and creamy mixture that makes even box cake mixes special.

I use this to fill a layered Devil’s food cake as well as frost the entire thing. If you are going to be piping it on with a decorating bag simply add a bit more powdered sugar to make it thicker and it will hold its shape better. This is the type of icing that forms a light “crust” when it sits.

Icing can be stored in airtight container in refrigerator for up to two weeks, just whip for a minute to loosen. For tasty flavor variations use almond extract in place of vanilla.  You can also use hazelnut or raspberry to create new and delicious flavors.

Chocolate Buttercream Icing Recipe:

1. Make sure you butter is softened but not melted, melted butter will ruin the consistency of this icing.
2. Cream butter until smooth and slightly whipped.
3. Add powdered sugar a cup at a time, on low until thoroughly incorporated.
4. Mix in cocoa powder, half vanilla, and half and half.
5. Continue to beat mixture until fluffy and smooth on a medium-high setting.
6. Add more powdered sugar for a thicker consistency or more half and half to loosen the icing.

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You might also like my Snow Owl Cookie Decorating Tutorial