This easy chocolate buttercream frosting gives you a silky texture, deep chocolate flavor, and a glossy finish - all in just 10 minutes! It's a chocolate Russian buttercream made with sweetened condensed milk and real melted chocolate, with no powdered sugar.
Quick Look: Chocolate Russian Buttercream
Glossy, pipeable chocolate buttercream frosting made with a few ingredients in under 10 minutes.
☆ Why make THIS version? Instead of cocoa powder, this version uses real melted chocolate for a richer, ganache-like flavor and an exceptionally smooth finish.
Good To Know: This recipe makes enough buttercream to generously frost about 18 cupcakes.
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Honestly, this chocolate buttercream has no business being as good as it is for something that takes 10 minutes to make.
I first developed it for my rich chocolate cupcakes when I wanted a quick frosting that could still give me the smooth, polished finish you get with Italian meringue buttercream. I knew it would be quick and easy, but I did not expect it to have such a silky texture or such a rich chocolate flavor.
The difference was using real melted chocolate in my vanilla Russian buttercream base rather than cocoa powder. It gives the frosting an almost ganache-like depth and helps it set into a glossy, pipeable consistency. It has been my favorite quick chocolate frosting ever since.
Reader Review:
I am terrible at making buttercream but decided to give this a shot. I carefully followed your recipe and it turned out PERFECT! I managed to frost my cake (previously chilled) in 5 minutes, no crumb coat needed. The taste is wonderful, not sickly sweet or grittiness from powdered sugar like american buttercream. This is going to be a forever recipe for sure! Thank you SO much!
⭐⭐⭐⭐⭐ - Julia
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Key Ingredients
With such a short ingredient list, the temperature of the ingredients and the chocolate you choose make a noticeable difference.
- Unsalted Butter - The butter must be at room temperature. It should be soft enough to indent when pressed, but still feel cool and hold its shape.
- Sweetened Condensed Milk - Use regular sweetened condensed milk - not evaporated milk. It should be the same room temperature as the butter to help it emulsify smoothly. Its sugar is already dissolved, which helps create the smooth texture.
- Dark Chocolate - I usually use a chopped chocolate bar containing 56-70% cocoa. Chocolate at the lower end will produce a sweeter, milder frosting, while a higher percentage creates a deeper chocolate flavor.
- Vanilla + Salt - These balance the sweetness and bring out the chocolate flavor.
See recipe card for quantities.
How to Make Chocolate Buttercream Frosting
This homemade chocolate frosting comes together really easily in just a few steps. Even though it's a very simple recipe, there are a few details it's important to pay attention to for best results.
Before You Begin...
- Take the butter out of the fridge about 1-2 hours before you start, depending on the climate where you live. It should be soft enough that it indents easily when pressed, but not melty or greasy.
Melt the Chocolate
Chop the chocolate finely and melt it gently over a double boiler, or in the microwave in short, 30-second bursts, stirring in between.
Once fully melted, set aside to cool slightly while you whip the butter.
Whip the Butter
Place the softened butter in a large mixing bowl or in the bowl of a stand mixer, and whip on high speed for 5 full minutes. Stop every 90 seconds or so to scrape down the sides of the bowl.
After five minutes, the butter should be very pale and should be glossy, thick, and creamy.
Slowly Add the Condensed Milk
Very slowly and gradually add the condensed milk by drizzling it in a little at a time with the mixer on medium speed.
It's important not to incorporate the condensed milk too quickly, or it won't emulsify, and the buttercream may split.
Once all the condensed milk is fully incorporated, turn the mixer up to high speed and whip for 1 minute.
Jules' note
When developing my classic Russian buttercream, I found that adding even ¼ can at once often caused the frosting to split.
Drizzling it in a slow, steady stream is the best way to make sure it comes out super smooth.
Add the Melted Chocolate
By now the chocolate should have cooled enough that it is no longer hot to the touch. If it still feels very warm, leave it a few more minutes.
Scrape down the sides of the bowl and add the melted chocolate, vanilla extract, and salt. Whip again until everything is incorporated and looks beautifully smooth, thick, and glossy.
Troubleshooting
These are some of the most common issues when making chocolate Russian buttercream.
Split or Curdled Buttercream
Why it happens:
The butter was too cold, or the condensed milk was added too quickly.
What to do:
Continue whisking while gently heating the outside of the bowl until it becomes smooth again.
Piped Buttercream Won't Hold Its Shape
Why it happens:
If it is not silky smooth and is not holding together, it may actually be slightly split.
What to do:
Whisk while gently heating the outside of the bowl until it becomes smooth again.
Buttercream is Lumpy
Why it happens:
Butter was too cold, or chocolate wasn't fully melted, making small hard lumps.
What to do:
Gently warm the bowl while mixing, until the lumps smooth out, then chill and re-whip.
Buttercream is Soupy/Soft
Why it happens:
Butter was too warm, or the chocolate was still hot when added into the frosting.
What to do:
Chill in the fridge for 15 minutes, then try whipping again.
Technique guide
Need more help fixing it? For more detailed guidance, see my complete guide on how to fix broken buttercream. It explains why buttercream splits, how to identify the cause, and the steps you can take to bring it back together.
Variations
- Mocha Buttercream - Dissolve 1-2 tablespoons of espresso powder into a splash of hot water and add it to the buttercream to make a gorgeous mocha frosting - I love spreading this on my rich mocha cake!
- Other kinds of chocolate - I have tested this with milk chocolate and white chocolate as well; I think dark chocolate gives the deepest, most luxurious flavor, but the other chocolates do work. The white chocolate version is quite sweet so you may want to reduce the amount of chocolate slightly.
Storage + Make Ahead
Chocolate Russian buttercream can be made ahead and stored in an airtight container in the refrigerator for up to one week. Let it come completely back to room temperature, then whip it briefly to restore its smooth, glossy texture before using.
It can also be frozen for up to three months. Defrost it overnight in the refrigerator before bringing it to room temperature and rewhipping.
In my experience, this buttercream holds a beautifully defined cupcake swirl for several days at a normal, cool room temperature. However, butter and chocolate will soften in a particularly warm room, so cakes and cupcakes may need to be kept somewhere cool in hotter climates.
Chocolate Buttercream Frosting FAQs
You technically can use cocoa powder; that is what most chocolate Russian buttercream recipes use, however the melted chocolate is what makes THIS chocolate buttercream exceptionally silky and rich, so I highly recommend using chocolate.
Yes. Whip the butter thoroughly until very pale and glossy, then beat in the condensed milk a tiny little bit at a time rather than trying to drizzle it continuously. Don't try to add more than 1-2 tablespoons at a time. It may take slightly longer to become thick and glossy than it would in a stand mixer.
No you don't need to chill the buttercream before piping. Once the frosting is made it is ready to go! Unless you live in a particularly warm environment. If it seems too soft to pipe you can put it in the fridge for 5-10 minutes to firm up.
Yes absolutely! When made correctly this easy chocolate buttercream will pipe like a dream and hold its shape at room temperature. If it isn't holding its shape, it may have split - see the troubleshooting guide above.
What To Pair With Chocolate Buttercream
Here are some cake and cupcake recipes that go really well with this chocolate buttercream frosting.
Chocolate Russian Buttercream Recipe
Ingredients
- 227 g (2 sticks) Unsalted Butter (room temperature)
- 397 g (14 oz) Sweetened Condensed Milk
- 170 g (6 oz) Dark Chocolate
- 1 teaspoon Vanilla Extract
- ¼ teaspoon Salt
Equipment
- 1 Stand Mixer With whisk attachment. Or an electric whisk
Instructions
- Make sure the butter is completely at room temperature before beginning. It can't be too cold or too warm, or the buttercream won't form properly.
- Melt chocolate in the microwave in 30-second increments until totally melted. Set aside.170 g (6 oz) Dark Chocolate
- Whip the butter on high speed for a full 5 minutes. I like to pause every 90 seconds or so to scrape down the sides of the bowl.227 g (2 sticks) Unsalted Butter
- Turn the mixer down to medium-high speed and slowly add the condensed milk, drizzling in while it whips. It's important not to rush this step or the buttercream might split - go very slowly and gradually. If you are using an electric whisk and can't drizzle and whip simultaneously, add the condensed milk in thirds, whisking until fully incorporated in between each addition.397 g (14 oz) Sweetened Condensed Milk
- Once all the condensed milk is incorporated, turn the mixer up to max speed for 1 minute.
- Scrape down the sides of the bowl and pour in the melted chocolate, vanilla, and a pinch of salt - continue to whip until incorporated.170 g (6 oz) Dark Chocolate, 1 tsp Vanilla Extract, ¼ tsp Salt
- The buttercream should be thick and glossy - if it isn't, see the troubleshooting guide in my Russian Buttercream post.
Kim says
Thank you for a great recipe! I made it with dairy free butter and coconut condensed milk and it still came out so silky and delicious!
Robin Stalsitz says
I usually hate buttercream frosting but thought I would give this a try. It is insanely delicious and almost foolproof. I left my butter on the counter overnight then put it in the fridge for 5 minutes in case it was to soft and it came out amazing!!
Nerina says
Hi there
Does the Russian buttercream frosting hold up in hot weather?
Lisa Pratte says
Oh, one more thing, I believe this frosting can sit on the cake for hours, correct? I am taking it in to where I volunteer and it will sit on the counter most of the day. It is fairly cool in the environment it will be in,
Lisa Pratte says
oops, I meant a yellow cake in a 9 x 11 pan!
Lisa Pratte says
I am going to make this frosting recipe tonight. I made a yellow in 9x11 glass pan and will frost it when it is cool. If the cake takes too long to cool, may I put the frosting in the refrigerator overnight and frost the cake in the morning?
Brittany S says
Yummy! I will definitely try this again! I did use a melting chocolate variety, which, think, made it a little more runny. Well, it is either that or it is AZ and summer so my butter was a little too warm...either way, I put it in the refrigerator for an hour and it is holding up just fine on my cake!
Maren Lauder says
This is now my go to frosting.
I made it once with dulce de leche that I had thought was regular. It was fantastic.
I’m going to try it today with the Splenda version of sweetened condensed milk. I’ll let you know how it comes out!
Jules Grasekamp says
I'm so glad you love the chocolate buttercream Maren! It's my favourite chocolate frosting too!
Thank you for trying my recipe and for letting me know you enjoyed it!
Jules
Lori Smith says
Did you just use the can of dulce de leche instead of the condensed milk? Mmmmm
Moreen says
Can I use cocoa powder instead of baking chocolate?
Jules Grasekamp says
Hi Moreen,
You can use cocoa powder, but it won't give the same rich, silky result as melted chocolate. If you are using cocoa powder, I recommend adding it gradually until you reach the desired flavor. You may need to add a splash of milk to loosen it up as it can make the frosting a little stodgy.
Jules
Julia S says
I am terrible at making buttercream but decided to give this a shot. I carefully followed your recipe and it turned out PERFECT! I managed to frost my cake (previously chilled) in 5 minutes, no crumb coat needed. The taste is wonderful, not sickly sweet or grittiness from powdered sugar like american buttercream. This is going to be a forever recipe for sure! Thank you SO much!
Jules Grasekamp says
Hi Julia,
Oh gosh thank you so much for your lovely comment! I'm so happy to hear you loved the chocolate buttercream!
Thank you for trying my recipe and for taking the time to let me know 🙂
Jules
Darci N says
How much frosting does this make?
Jules Grasekamp says
Hi Darci,
It's enough to frost about 18 cupcakes 🙂
Jules
Janice says
May I use the flavored sweeteetened condensed milk?
Jules Grasekamp says
Hi Janice,
I haven't tried it but I can't see any reason why it wouldn't work 🙂
Let me know how it turns out!
Jules
Carole says
What kind of dark chocolate? What percent cocao? 60% Bittersweet? 56% Semi sweet? 100% Cocao Unsweetened?
Jules Grasekamp says
Hi Carole,
Any kind of chocolate will work - it just depends on your personal taste! I usually use anything between 56 and 70% cocoa.
Hope this helps!
Jules
Deb Kielty says
Some Russian buttercream recipes call for chilling the condensed milk. Have you followed this recommendation and did it make a difference?
Jules Grasekamp says
Hi Deb,
I have actually never tried chilling the condensed milk. I find everything emulsifies better at room temp, but if I do try it chilled I'll be sure to let you know how it turns out!
Jules
C Ferro says
I made this for my daughter's birthday cake because she loves rich chocolate. It turned out perfectly and she thoroughly enjoyed it! I especially appreciated all the derailed tips included in the recipe. I pinned this and will definitely use it again! (I added a reduction of espresso to make in mocha!)
Jules Grasekamp says
Hi, thank you so much for trying my recipe and for your lovely comments! I'm so glad to hear you loved the chocolate buttercream. I hope your daughter had a great birthday 🙂
Jules
Lesia Mojica says
Oh it’s midnight but I would like to do this recipe asap. Thanks for sharing. My regards from Los Angeles, Ca.
Jules Grasekamp says
I hope you love it when you do make it!
Jules