Desserts
Creating a Hershey's chocolate buttercream icing that's velvety smooth and foolproof is easier than you think—this recipe delivers restaurant-quality results with just five simple ingredients and no messy surprises. The key lies in precise measurements and a slow whipping technique that creates that signature silky texture without graininess.
I've tested this version countless times, and it never fails to impress, whether you're frosting a cake or filling cupcakes.
What sets this buttercream apart is its rich chocolate flavor that comes from using Hershey's semi-sweet chocolate bars melted into the mix, rather than relying solely on cocoa powder.
The combination of butter, powdered sugar, and a touch of milk creates a stable base that holds its shape beautifully while remaining light enough to spread effortlessly. Professional bakers rely on this technique for its reliability—no lumps, no separation, and no need for stabilizers.
By the time you're done, you'll have a creamy, pipeable icing that's perfect for decorating sheet cakes, cupcakes, or even cookies. The flavor is deep and chocolatey without being overpowering, making it versatile enough for both everyday desserts and special occasions.
This recipe also doubles as an excellent filling for donuts or eclairs, proving its versatility beyond frosting.
One of the best features of this buttercream is how well it stores—it keeps fresh in the refrigerator for up to 5 days and can be easily rewhipped to restore its smooth texture.
For even longer storage, freeze portions in airtight containers for up to 3 months. Let's get started on creating this classic dessert essential that's sure to become your new favorite.
Ingredients for hershey's chocolate buttercream icing
Five simple ingredients transform into velvety Hershey's chocolate buttercream with zero fuss.
| Ingredient | Amount | Notes |
|---|---|---|
| Hershey's Semi-Sweet Chocolate Bars 🍫 | 8 oz | High-quality chocolate preferred |
| Unsalted Butter 🧈 | 1 cup | Cold, cubed for whipping |
| Powdered Sugar 🍚 | 4 cups | Sifted for smooth texture |
| Whole Milk 🥛 | ½ cup | Room temperature preferred |
| Vanilla Extract 🌿 | 1 tsp | Pure vanilla preferred |
The chocolate is non-negotiable here—Hershey's semi-sweet bars melt smoothly for that signature Hershey's flavor. Trader Joe's or grocery store brands work fine, but avoid chocolate with additives or fillers. For the butter, Land O'Lakes or Plugrá are reliable choices—never use salted. Powdered sugar should be Domino or C&H for consistent sifting. I always buy extra chocolate because once you start making this, you'll want to make it again (and again).
No Hershey's bars? Wilton or Ghirardelli semi-sweet chocolate bars work in a pinch, but the flavor won't be identical. Butter substitutes? European-style butter like President adds richness, but regular unsalted works too. Short on milk? Heavy cream at half the amount makes it ultra-smooth. The vanilla extract matters—pure Madagascar bourbon is my go-to, but imitation will work if that's all you've got. For extra depth, add a pinch of espresso powder (trust me on this).
This buttercream keeps beautifully—5 days in the fridge sealed in an airtight container. For longer storage, freeze in portions for up to 3 months. To restore texture after refrigeration, just rewhip it with a mixer for 2-3 minutes. I always make a double batch because it disappears fast—perfect for cupcakes, cake layers, or even filling donuts.
Why You'll Love This Recipe
- Here’s what sold me: the way melted chocolate and buttercream blend into something velvety yet bold. No fancy techniques—just a double boiler (or microwave, no judgment) and a whisk. That first spoonful? Pure, unfiltered joy.
- Pantry Magic: I swear by this recipe because it uses stuff I already have—no last-minute grocery runs. Melted chocolate bars, softened butter, and powdered sugar? That’s my after-dinner dessert stash. The milk and vanilla just take it from good to oh my god.
- Rich Without Effort: Here’s what sold me: the way melted chocolate and buttercream blend into something velvety yet bold. No fancy techniques—just a double boiler (or microwave, no judgment) and a whisk. That first spoonful? Pure, unfiltered joy.
- Birthday or Boredom: This isn’t just for cakes. Slather it on brownies, drizzle over pancakes, or smother store-bought cookies—it’s my go-to for any occasion. Honestly, I’ve even used it to jazz up plain yogurt when I’m lazy.
Step-by-step instructions for Hershey's chocolate buttercream icing
This velvety buttercream is foolproof—rich, smooth, and effortless with no lumps or graininess.
Melt the Chocolate and Butter Together
In a medium heatproof bowl set over a pot of simmering water (double boiler), combine the 8 oz Hershey's Semi-Sweet Chocolate Bars and the 1 cup Unsalted Butter. Stir gently until both melt completely and the mixture reaches a smooth, glossy consistency. Remove from heat immediately to prevent overheating—you want the temperature to stay below 160°F to avoid seizing the buttercream later.
Here's the thing—if you see any graininess at this stage, don't panic. Simply return the bowl to low heat for 10-15 seconds while stirring constantly. The key is patience; rushing this step guarantees a silky final texture. Let the mixture cool slightly to room temperature before proceeding—this prevents the powdered sugar from clumping when added later.
Whip the Buttercream to Peak Softness
Using a stand mixer fitted with the paddle attachment, beat the cooled chocolate mixture on medium speed for 2-3 minutes until it's fully combined and slightly thickened. This step ensures no lumps remain from the melting process. Gradually add the 4 cups Powdered Sugar while mixing on low speed, scraping down the sides of the bowl as needed to incorporate all the sugar evenly.
I've found that sifting the powdered sugar first makes a noticeable difference in texture—it prevents graininess and creates that signature light, airy quality. If the mixture looks too dry or crumbly, add 1 tablespoon of the 0.5 cup Whole Milk at a time until it reaches a thick, spreadable consistency. You're aiming for a texture that's smooth enough to pipe but still holds its shape on a cake.
Incorporate Milk and Vanilla for Balance
With the mixer running on medium speed, slowly pour in the 0.5 cup Whole Milk while scraping the bowl continuously. This gradual addition prevents the buttercream from becoming too thin or curdling. Once fully incorporated, add the 1 tsp Vanilla Extract and mix for another 1-2 minutes until completely smooth and glossy.
The milk serves two purposes: it lightens the texture and balances the richness of the chocolate. If the buttercream still feels too thick after adding all the milk, incorporate 1 additional tablespoon at a time until it reaches your desired consistency. For a more professional finish, beat the mixture for an extra 30 seconds to ensure all ingredients are fully emulsified and the texture is completely uniform.
Test and Adjust for Perfect Consistency
Spoon a small amount of the buttercream onto a plate and let it sit for 5 minutes. If it spreads too thin or becomes sticky, beat in 1 additional tablespoon of Powdered Sugar until it reaches a pipeable consistency. For a firmer texture (ideal for decorating), chill the buttercream in the refrigerator for 20-30 minutes before using—this also intensifies the chocolate flavor.
Here's where precision matters: the ideal buttercream should hold its shape when piped but still be soft enough to spread smoothly. If you're using it to fill a cake, let it sit at room temperature for 10 minutes before assembling layers—this prevents soggy bottoms. For a glossy finish, brush a thin layer of reserved milk over the frosted cake before adding final decorations.
Pro Tips For Making Hershey'S Chocolate Buttercream Icing
- Chop Chocolate Small: Use a sharp knife and cut the Hershey’s bars into tiny, even pieces—think rice-sized, not coin-sized. I learned this the hard way: big chunks melt unevenly and leave lumpy texture in your icing, no matter how much you whisk.
- Warm the Milk: Heat the whole milk to just under boiling (about 160°F) before pouring it over the chocolate. Cold milk makes the buttercream grainy, and I’ve ruined batches by skipping this—sounds simple, but it’s the thing that matters most for smoothness.
- Don’t Overmix: Whip the butter and powdered sugar together until light and fluffy, then stop. Overmixing incorporates air, which can make the icing collapse later or taste overly sweet. I now set a timer for 2-3 minutes max after the sugar dissolves.
- Use Room-Temp Butter: Let the unsalted butter sit out for 30-60 minutes before creaming—it should be soft but not greasy. Cold butter fights you, and warm butter can melt into a mess. My grandmother swore by this, and she was right: the texture is buttery perfection.
Creative variations of hershey's chocolate buttercream icing
Spiced Orange Twist
Add 1 tbsp orange zest and ½ tsp ground cinnamon to the finished buttercream for a sophisticated twist. The citrus brightens the chocolate while the cinnamon adds warmth.
I like to fold these in after whipping to preserve their freshness. This variation pairs beautifully with carrot cake or spiced cookies. 🍊
Espresso Chocolate Intensify
For a mocha-inspired buttercream, stir 1 tbsp instant espresso powder into the melted chocolate mixture before adding powdered sugar. This deepens the chocolate flavor and gives it a sophisticated coffee note. I recommend using Starbucks Via for consistent results. This version is perfect for chocolate cake layers or brownies. ☕
Peanut Butter Swirl
Create a marbled effect by mixing ½ cup creamy peanut butter (like Jif) with ¼ cup milk and swirling it into half the finished buttercream. This Southern-inspired variation adds protein-rich depth. I use a spoon to create elegant swirls before piping onto cakes or cupcakes. 🥜
Salted Caramel Fusion
Fold ½ cup salted caramel sauce (store-bought or homemade) into the buttercream for a luxurious finish. I recommend Trader Joe's or Smucker's for convenience. This rich combination works beautifully on cheesecakes or as a filling for chocolate donuts. Sprinkle with flaky sea salt before serving for contrast. 🍬
Coffee Liqueur Infusion
Replace the milk with ½ cup Kahlúa coffee liqueur for an adult-friendly version. The alcohol adds depth while keeping the texture stable. I use 1 tsp vanilla extract in addition to the required amount. This decadent buttercream is perfect for celebratory desserts like chocolate torte or layered cakes. 🍸
White Chocolate Swirl
Melt 4 oz white chocolate chips (like Hershey's White) separately and gently fold into the buttercream for a marbled effect. This creates beautiful color contrast while keeping the same rich texture.
I often reserve some white chocolate for decorative drizzles on top. This variation works wonderfully with red velvet cakes. 🍫✨
Nutrition facts
Frequently asked questions
Can I substitute milk with another liquid?
For a richer texture, use heavy cream (½ cup) instead of milk, but reduce by 2 tablespoons to maintain balance. For a lighter version, try evaporated milk or even chilled coffee (¼ cup) for a mocha twist. Just remember: liquids affect consistency—start with less and adjust gradually.
Why did my buttercream turn grainy?
Graininess usually happens from overheating the chocolate or adding powdered sugar too quickly. First, ensure your chocolate melted gently (never above 160°F). If grainy, beat in 1 tablespoon milk at a time while mixing on high speed until smooth. For stubborn lumps, strain the mixture through a fine-mesh sieve before whipping.
How do I make this buttercream firmer for piping?
Chill the finished buttercream in the fridge for 20-30 minutes before using. For extra stability, add 1 tablespoon cornstarch (sifted) to the powdered sugar. If still too soft, beat in 1 more tablespoon powdered sugar until it holds shape when piped. This works perfectly for cake borders and rosettes!
Can I use this buttercream for filling donuts?
Yes! This recipe works beautifully for donuts—just ensure it's thick enough to hold its shape when injected. For extra stability, chill the buttercream for 30 minutes before piping into donuts. The rich chocolate flavor pairs perfectly with glazed or cake donuts. Pro tip: Use a pastry bag with a ½-inch tip for clean lines.
How do I store leftover buttercream?
Store in an airtight container in the fridge for up to 5 days. For longer storage, freeze portions in airtight containers for 3 months. To restore texture, let it sit at room temp for 10 minutes, then rewhip with a mixer for 2-3 minutes**. Avoid refreezing once thawed.