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chocolate frosting

Small Batch Chocolate Buttercream Frosting Recipe

This 10 minute frosting pairs beautifully with almost any dessert. This recipe is rich and creamy, and very easy to make. This is a buttercream frosting for smaller baking projects!
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Prep Time: 10 minutes
Cook Time: 0 minutes
Total Time: 10 minutes
Servings: 1 cups (approx.)
Author: Mimi


  • 2 tablespoons unsalted butter, softened to room temperature
  • 1 cup powdered sugar
  • 1 tablespoon unsweetened cocoa powder
  • ½ teaspoon pure vanilla extract
  • 1 to 2 tablespoons milk or heavy cream * see notes


  • In a medium mixing bowl, cream butter to lighten and aerate it slightly. Sift powdered sugar and cocoa powder over the butter. Mix everything together until you get a dry, crumbly mixture.
  • Add in vanilla and 1 tablespoon of milk or cream. Mix until the dry ingredients are fully moistened and you have a smooth and soft mixture. ** see notes
  • Using a mixer fitted with a paddle attachment, whip the frosting on medium high speed for about 5 minutes, or until it turns a light brown color and it's nice and fluffy. If you find the frosting is too stiff, mix in another tablespoon of milk or cream.



* Both regular milk and heavy cream will work well as the main liquid in this frosting. I used regular milk to try to keep this frosting a little lighter. If you want a richer and fluffier frosting, use heavy cream. Just keep in mind if you use heavy cream, the frosting will whip up faster. So you won't need to beat the frosting for as long.
** If you prefer a dense frosting, you can stop here and use the frosting as is. If you want a light and fluffy frosting, continue with step 3.
Storage instructions:
To store frosting, cover with plastic wrap and keep refrigerated for up to 5 days. To use after chilling, allow the frosting to sit at room temperature for about an hour, or until it softens enough to spread.
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