Billy Reece of Billy's Bakery, a popular New York City bakery, shared this tempting recipe that works well on a number of baked goods, with Martha—go ahead and have a taste.


Johnny Miller

Recipe Summary

Makes enough for 30 cupcakes


Ingredient Checklist


Instructions Checklist
  • In the bowl of an electric mixer fitted with the paddle attachment, beat butter until smooth and creamy, 2 to 3 minutes. With mixer on low speed, add chocolate until just combined. Add milk, vanilla, and sugar; mix on medium until well combined, being careful not to overmix.


Reviews (7)

66 Ratings
  • 5 star values: 16
  • 4 star values: 29
  • 3 star values: 11
  • 2 star values: 7
  • 1 star values: 3
Rating: Unrated
I used this buttercream to frost Martha's one bowl chocolate cupcakes - delicious! I added a teaspoon of almond extract to make chocolate almond buttercream. Perhaps because of the almond flavor, I thought the frosting was sweet enough after only 4 cups of powdered sugar. My boyfriend was amazed at how good this frosting was and couldn't keep his finger out of the bowl! Will definitely make again.
Rating: Unrated
Far too heavy and too much butter. Even if used for 30 cupcakes it is too much. It does not have a good chocolate flavor and the texture is too greasy. I will not waste good butter on this again.
Rating: Unrated
This chocolate buttercream is amazing! I used this instead of the Mrs. Milman's chocolate frosting on the moist devil's food cake recipe and it made for a beautiful and tasty birthday cake. Make sure not to over-beat the frosting!
Rating: Unrated
My grandmother has done this frosting for years - both the vanilla
Rating: Unrated
I added the cocoa powder, like someone suggested, it was perfect, I halved the recipe and was more than enough for a double layer cake...
Rating: Unrated
I added a tablespoon of cocoa powder to make it more chocolatey, and it worked just great!
Rating: Unrated
This frosting was not very chocolatey. I would not make it again.