Make smooth, rich chocolate buttercream frosting with just five ingredients—perfect for cakes, cupcakes, and cookies. This recipe uses sweetened condensed milk, real dark chocolate, and butter for a creamy texture and deep chocolate flavor. Ideal for piping, layering, or spreading on baked goods for any occasion.

A rich, smooth chocolate frosting made with butter, sweetened condensed milk, and real dark chocolate. This quick and creamy buttercream is perfect for cakes, cupcakes, cookies, and more.

Ingredients

2 sticks (227 g) unsalted butter, softened to room temperature
1 can (14 oz / 385 ml) sweetened condensed milk
5.5 oz (155 g) dark chocolate, chopped
1 teaspoon vanilla extract
¼ teaspoon salt

Instructions

1. Prepare the Ingredients

Ensure the butter is completely at room temperature—soft but not melted.
Melt the chocolate in a microwave-safe bowl in 30-second intervals, stirring between each, until fully melted and smooth. Set aside to cool slightly.

2. Whip the Butter

In a stand mixer or with a hand mixer, beat the butter on medium-high speed for 5 full minutes, stopping to scrape down the bowl every 1–2 minutes. The butter should become very pale and fluffy.

3. Add the Sweetened Condensed Milk

With the mixer on low to medium speed, gradually drizzle in the sweetened condensed milk. Take your time with this step—rushing may cause the frosting to split.
If you’re using a hand mixer and can’t drizzle, add the milk in three parts, mixing fully between additions.

4. Add Chocolate, Vanilla, and Salt

Once the condensed milk is fully incorporated, turn the mixer to high and beat for 1 minute.
Reduce the speed to low and pour in the melted chocolate, vanilla, and salt. Whip just until smooth, glossy, and well blended.

5. Check Texture

The buttercream should be thick, smooth, and pipeable. If it appears thin or curdled, refer to troubleshooting in Russian buttercream guides for tips on fixing temperature or mixing issues.

Tips

Room temperature matters: Cold butter won’t whip properly, and warm butter will make the frosting greasy.
Add condensed milk slowly: This prevents splitting and ensures a silky texture.
Use good quality chocolate: It makes a noticeable difference in flavor and texture.
Let melted chocolate cool slightly before adding to prevent melting the butter.

Variations and Substitutions

Milk chocolate: Swap dark chocolate for milk chocolate for a sweeter flavor.
Add-ins: Mix in a spoonful of cocoa powder for extra richness or espresso powder for mocha flavor.
Salted butter: Can be used, just reduce or omit the added salt.
Dairy-free: Use plant-based butter and vegan sweetened condensed milk alternatives.

FAQs

Can I make this ahead of time?
Yes, refrigerate for up to 1 week or freeze for up to 2 months. Let it come to room temperature and re-whip before using.

Why did my buttercream split?
This usually happens if ingredients are too cold or the condensed milk was added too quickly. Let everything come to room temperature and whip slowly.

Can I pipe with this frosting?
Yes. It’s perfect for piping borders, rosettes, and swirls once chilled slightly for 10–15 minutes.

Serving Suggestions

Spread over layer cakes like French vanilla or chocolate cake.
Pipe onto cupcakes for a bakery-style finish.
Use as a filling for sandwich cookies or whoopie pies.
Frost brownies or sheet cakes for a rich finishing touch.

Why You’ll Love This Recipe

This chocolate buttercream frosting comes together in minutes with just five ingredients and delivers a rich, creamy texture without powdered sugar. It’s stable, easy to spread or pipe, and tastes just like bakery-style frosting—perfect for all your favorite desserts.