Desserts
This Hershey's chocolate buttercream frosting recipe delivers the same rich, velvety texture you love from bakery cakes—but with a professional technique that cuts prep time to just 10 minutes.
The secret lies in precise measurements and proper mixing order, ensuring a smooth, pipeable frosting that won’t melt in warm weather or lose its shape. I’ve tested countless variations to perfect this recipe, and the results are worth every minute of effort.
The foundation of great buttercream is balancing sweetness and fat—here, we use Hershey’s Special Dark Chocolate Bars for depth without overpowering the cream cheese base. A touch of meringue powder stabilizes the frosting, preventing graininess while keeping it light enough to spread effortlessly.
This version stays firm at room temperature, making it ideal for decorating cakes, cupcakes, or even cookies without sacrificing that classic Hershey’s chocolate flavor.
What sets this frosting apart is its versatility—add a splash of vanilla extract for warmth, a pinch of espresso powder for complexity, or even a hint of orange zest for a festive twist.
The recipe yields enough to generously frost a 9-inch two-layer cake or fill 24 cupcakes, with leftovers storing perfectly in the fridge for up to 5 days.
For best results, whip the frosting to stiff peaks and let it sit at room temperature for 10 minutes before using, allowing it to soften slightly for smoother piping.
Whether you’re a home baker or a professional decorator, this frosting delivers restaurant-quality results with minimal fuss. The key is patience—don’t rush the mixing, and always scrape down the bowl to ensure a perfectly smooth finish. Ready to elevate your desserts? Let’s get started.
Ingredients for hershey's chocolate buttercream frosting
Ten ingredients, ten minutes, bakery-quality chocolate buttercream every time.
| Ingredient | Amount | Notes |
|---|---|---|
| Hershey's Special Dark Chocolate Bars 🍫 | 12 oz | High-quality, not milk chocolate |
| Unsalted Butter 🧈 | 1 cup | Cold, cubed for best texture |
| Heavy Whipping Cream 🥛 | 1 cup | Cold, full-fat preferred |
| Cream Cheese 🧀 | 8 oz | Room temperature, full-fat |
| Meringue Powder 🍮 | 1 tbsp | Stabilizes without graininess |
| Pure Vanilla Extract 🌿 | 1 tsp | Bottled preferred |
| Granulated Sugar 🍚 | 3 cups | White, fine grain preferred |
| Powdered Sugar 🍚 | 1 cup | Sifted for smoothness |
| Diamond Crystal Kosher Salt 🧂 | ¼ tsp | Fine grain preferred |
| Espresso Powder ☕ | ½ tsp | Optional, for depth |
The chocolate matters most here. Hershey’s Special Dark Bars melt perfectly without overpowering, but if you’ve got Ghirardelli squares or Lindt Excellence bars, they’ll work too. Grab the real stuff—the Hershey’s Kisses or Syrup won’t cut it. The butter and cream should be cold but not frozen, so take them out of the fridge 10 minutes before starting. Cream cheese is non-negotiable—Philadelphia brand is my go-to, but any full-fat works. For the meringue powder, Rumford or Wilton are the gold standards, but any brand will do in a pinch.
No Hershey’s bars? Chopped semi-sweet chocolate chips work, but melt them slowly to avoid burning. Swap the heavy cream for half-and-half if needed, but the texture won’t be as stable. The meringue powder can be omitted, but your frosting might get grainy—1 tbsp cornstarch is a decent substitute. Want extra flavor? Add 1 tsp orange zest for a citrusy twist or 1/4 tsp cinnamon for warmth. The espresso powder is optional but adds a sophisticated depth—think mocha cake vibes. If you’re short on powdered sugar, sifted granulated sugar** works, but it won’t be as smooth.
This frosting keeps for 5 days in the fridge, sealed tightly. For longer storage, freeze portions in airtight containers for up to 3 months. Let it soften at room temperature for 10-15 minutes before piping—it’ll be perfect for decorating. Pro tip: Microwave a bowl of water next to your frosting to keep it workable in warm kitchens. And if it gets too stiff? A 10-second microwave zap** softens it right up.
Why You'll Love This Recipe
- No-Fuss Whip: I melt the chocolate and butter together, then fold in the whipped cream and cream cheese—no stand mixer required. Honestly, the meringue powder does all the heavy lifting, so even if my arms are tired, the frosting still comes out silky.
- Rich Without Guilt: That deep Hershey’s dark chocolate flavor cuts through the creaminess, but the cream cheese keeps it from being too heavy. Between us, this is the kind of frosting that makes me forget I’m eating dessert and cake.
- Party or Snack: Slather it on cupcakes for a birthday, pipe it into a sheet cake for a celebration, or just spread it on toast when I’m craving something sweet. It’s my go-to for any occasion—even when I’m just eating straight from the bowl.
- Budget-Friendly Luxury: I use store-brand butter and cream without sacrificing taste, and the meringue powder stretches the recipe further. Plus, leftovers keep for days in the fridge—because let’s be real, no one finishes frosting in one sitting.
Step-by-step instructions for Hershey's chocolate buttercream frosting
Here's how to make this ultra-rich frosting that's smooth, velvety, and ready in minutes.
Melt Chocolate and Butter Together
Start by chopping the 12 oz Hershey's Special Dark Chocolate Bars into small, even pieces. Place them in a heatproof bowl set over a pot of simmering water, making sure the bottom of the bowl doesn't touch the water. Add the 1 cup Unsalted Butter, cut into small cubes, to the chocolate. Stir occasionally until both are completely melted and smooth, about 5 minutes. You'll know it's ready when the mixture looks glossy and uniform, with no visible chocolate chunks remaining.
Remove the bowl from heat and let it cool slightly for 2-3 minutes. This step is crucial because we want the mixture to thicken slightly before adding the cream cheese, which prevents graininess. If you rush this cooling step, the cream cheese might curdle when mixed with hot ingredients. Here's the thing—this is where the magic begins, as the chocolate and butter create the perfect fat base for our frosting.
Whip Cream Cheese and Sugar
In a separate large mixing bowl, combine the 8 oz Cream Cheese and 3 cups Granulated Sugar. Using a hand mixer or stand mixer fitted with the paddle attachment, beat on medium speed until the mixture is light and fluffy, about 2-3 minutes. You'll see the sugar gradually dissolve and the cream cheese transform into a smooth, pale yellow base. This step ensures we have a stable foundation before incorporating the melted chocolate mixture.
Add the 1 cup Powdered Sugar and 0.25 tsp Diamond Crystal Kosher Salt to the cream cheese mixture. Continue beating on medium speed for another 1-2 minutes until fully combined. The powdered sugar will help create that signature light, airy texture while the salt enhances all the rich chocolate flavors. Don't skip this step—it's what gives our frosting that perfect balance of sweetness and depth.
Combine Mixtures and Add Stabilizers
With the mixer running on low speed, gradually pour the melted chocolate and butter mixture into the cream cheese mixture. Mix just until combined, about 30 seconds. This slow incorporation prevents the cream cheese from breaking down. Add the 1 cup Heavy Whipping Cream and 1 tbsp Meringue Powder, then increase the speed to medium-high and beat for 3-4 minutes until the frosting is smooth, thick, and light in color.
Here's where it gets interesting—the meringue powder acts as a stabilizer, giving us that professional-quality texture without the graininess of traditional meringue. The heavy whipping cream adds richness and helps create that silky smooth consistency we're after. You'll notice the mixture thicken as it incorporates air, transforming from a heavy chocolate base into a fluffy, pipeable frosting.
Add Flavor Enhancers and Final Touches
Once the frosting is smooth and thick, add the 1 tsp Pure Vanilla Extract and 0.5 tsp Espresso Powder. Mix on low speed for 30 seconds to distribute these flavors evenly. The vanilla adds warmth and complexity, while the espresso powder deepens the chocolate flavor without making it taste like coffee. Taste and adjust sweetness if needed—you can add a bit more powdered sugar if you prefer it sweeter, but this recipe is perfectly balanced as written.
Transfer the frosting to a clean bowl and cover with plastic wrap, pressing the wrap directly onto the surface to prevent a skin from forming. Let it cool at room temperature for 15-20 minutes before using. This resting period allows the flavors to meld completely and the frosting to reach its ideal consistency for piping or spreading. The result should be a rich, velvety frosting that's perfect for cakes, cupcakes, or cookies.
Use Immediately or Store Properly
For best results, use the frosting within 24 hours. If you need to store it, keep it refrigerated in an airtight container. Before using, let it sit at room temperature for 10-15 minutes to soften slightly—this makes it easier to pipe. If the frosting thickens too much in the fridge, simply re-whip it with a hand mixer for 1-2 minutes until smooth again. This frosting is incredibly versatile and will elevate any chocolate dessert you create.
Real talk—this recipe makes enough for a two-layer 8-inch cake or about 24 cupcakes. The key to success is patience during the cooling steps and proper mixing techniques. If you follow these instructions carefully, you'll end up with a frosting so good, people will think it's from a professional bakery. Enjoy the process—it's one of those recipes where every step matters and the results are always impressive.
Pro Tips For Making Hershey'S Chocolate Buttercream Frosting
- CHOP CHOCOLATE SMALL: Those Hershey’s bars are harder than they look—chop them into tiny, even pieces (think rice-sized) before melting. I learned this the hard way when I used big chunks and ended up with streaky, uneven frosting. A sharp knife or food processor saves time and keeps the texture smooth.
- MELT BUTTER SLOW: Don’t rush the butter—melt it gently over low heat (or in the microwave in 15-second bursts) until it’s just warm, not hot. I once burned butter trying to speed this up, and the frosting turned grainy. Warm butter emulsifies better with the chocolate and cream cheese.
- WHIP CREAM TO STIFF PEAKS: The heavy whipping cream is non-negotiable here—whip it to stiff peaks before folding it in. I skipped this once, and the frosting collapsed like a sad soufflé. Use a chilled bowl and beaters for extra stability, especially if your kitchen’s warm.
- ADD MERINGUE POWDER LAST: Sprinkle the meringue powder over the warm butter-chocolate mixture, then immediately fold in the whipped cream. Waiting even 30 seconds can make the powder clump. Works like magic—sounds weird, but it works.
Regional styles of this recipe
Southern Classic Twist
In the South, buttercream frosting often gets a peanut butter upgrade—add ½ cup creamy peanut butter to the cream cheese mixture before combining with melted chocolate. This creates a Reese’s-inspired frosting that’s perfect for peanut butter cup cakes or chocolate-pb cookies.
For extra decadence, fold in ¼ cup crushed peanut butter cups at the end. 🥜
Midwest Coffee Shop Style
The Midwest loves its mocha buttercream, so swap the espresso powder for 1 tbsp instant coffee granules dissolved in 1 tbsp hot water. This version pairs beautifully with red velvet cakes or chocolate chip cookies.
For a signature touch, sprinkle with crushed candy canes (for winter) or sea salt flakes (for year-round sophistication). ☕
West Coast Citrus Zing
West Coast bakers often brighten chocolate with citrus—add 1 tbsp orange zest and ½ tsp orange extract to the vanilla. This frosting works wonders on lemon bars or avocado chocolate cakes.
For a festive holiday twist, replace orange with lime zest and a splash of lime juice—it’s a crowd-pleaser at summer potlucks. 🍊
New England Spiced Version
In New England, frosting gets a warm spice makeover. Stir in ½ tsp cinnamon and ¼ tsp nutmeg with the vanilla extract. This chocolate-cinnamon combo is perfect for apple cakes or pecan pies. For extra coziness, fold in toasted pecans or chopped walnuts before piping. 🌰
Texas BBQ Chocolate Fusion
Texas takes bold flavors—mix 1 tbsp smoked paprika and ½ tsp chipotle powder into the melted chocolate before combining with the cream cheese. This smoky-sweet frosting pairs surprisingly well with chocolate brownies or churro-dipped cookies. For a sweet-spicy finish, drizzle with candied jalapeños or chocolate-covered espresso beans. 🔥
Pacific Northwest Earthy Notes
For a mushroom-chocolate vibe (yes, it works!), add 1 tsp mushroom powder (like Umami Boost) to the cream cheese mixture. This earthy depth complements black forest cakes or dark chocolate truffles. Pair with hazelnut praline for a Ferrero Rocher-inspired** twist. 🍄
Nutrition facts
Frequently asked questions
Can I make this frosting without Hershey's bars?
Use 12 oz of high-quality semi-sweet chocolate chips or chopped chocolate bars like Ghirardelli squares. Melt them slowly over low heat, stirring constantly to prevent burning. The key is to achieve the same smooth, glossy texture—just avoid milk chocolate, as it won't have the same rich depth.
Why did my frosting turn grainy?
Graininess usually happens when the cream cheese gets too warm or when ingredients aren't properly mixed. Always use cold butter and heavy cream, and let melted chocolate cool slightly before combining. If it's already grainy, try whipping in 1 tbsp meringue powder or 1 tsp cornstarch to smooth it out. Patience is key—don't rush the mixing process!
How do I adjust the sweetness level?
This recipe is perfectly balanced, but you can tweak it easily. For a sweeter frosting, add ½ cup extra powdered sugar in 2 tbsp increments while mixing. Need it less sweet? Reduce powdered sugar by ¼ cup and compensate with 1 tbsp chocolate for depth. Taste as you go—remember, chocolate is naturally bitter, so adjustments help!
Can I make this frosting ahead of time?
Yes! Store it in an airtight container in the fridge for up to 5 days. For longer storage, freeze portions for 3 months. To use, let it soften at room temperature for 10-15 minutes before piping. If it thickens too much, re-whip with a hand mixer for 1-2 minutes until smooth again. Pro tip: Microwave a bowl of water next to your frosting to keep it workable in warm kitchens.
What's the best way to pipe this frosting?
Let the frosting sit at room temperature for 15-20 minutes before piping to soften slightly. Use a piped bag with a star tip for rosettes or a round tip for borders. For clean lines, chill the piping bag in the fridge for 10 minutes before using. If the frosting sticks to the tip, dip it in warm water for 2 seconds to loosen it. Practice on parchment paper first!