Desserts
This Hershey's chocolate buttercream icing recipe delivers the velvety, stable swirls you’ve been searching for—no graininess, no separation, just perfect piping consistency every time.
The secret lies in precise ratios of butter, chocolate, and powdered sugar, combined with a touch of vanilla and milk to create a rich, creamy texture that stays smooth even in warm temperatures.
I’ve perfected this recipe after years of baking, ensuring it’s foolproof for cakes, cupcakes, or frosting between cookies.
The foundation of this buttercream is using Hershey’s milk chocolate bars melted into the butter, which creates a deep, chocolatey flavor without overpowering sweetness. Powdered sugar provides the structure, while heavy cream or milk adds the right amount of liquid for smooth blending.
A splash of vanilla extract enhances the chocolate’s natural richness, and a pinch of salt balances the sweetness for a professional finish.
What sets this recipe apart is its ultimate stability—no lumps, no weeping, and no need for extra stabilizers like meringue powder. The buttercream holds its shape when piped, making it ideal for decorating cakes or filling between layers.
It also stays fresh in the refrigerator for up to a week, so you can make it ahead without worrying about texture changes.
For extra decadence, fold in a small amount of cream cheese for a tangy twist, or dust with cocoa powder for a finished look. Whether you're frosting a birthday cake or filling cupcakes, this buttercream delivers restaurant-quality results with minimal effort. Let’s get started!
Ingredients for hershey's chocolate buttercream icing
Eight ingredients transform into velvety swirls—no lumps, no separation, just perfect piping every time.
| Ingredient | Amount | Notes |
|---|---|---|
| Hershey's Milk Chocolate Bars 🍫 | 8 oz | High-quality, chopped into chips |
| Unsalted Butter 🧈 | 1 cup | Room temperature, full-fat preferred |
| Powdered Sugar 🍚 | 3 cups | Sifted for smooth texture |
| Heavy Cream 🥛 | ½ cup | Cold for best stability |
| Pure Vanilla Extract 🍋 | 1 tbsp | High-quality, not imitation |
| Diamond Crystal Kosher Salt 🧂 | ¼ tsp | Fine grain for balance |
| Cream Cheese 🧀 | 4 oz | Optional, for tangy twist |
| Cocoa Powder 🍫 | 2 tbsp | For dusting, optional |
The chocolate matters most here. Hershey’s milk chocolate bars are the gold standard—they melt smoothly and deliver that classic Hershey’s flavor without bitterness. Grab the full-sized bars from Walmart or Target for consistency, or splurge on the gourmet versions at Gourmet Gift Baskets if you're feeling fancy. Chop them into even chips (about 1/2-inch pieces) before melting—they’ll blend seamlessly into the butter. Pro tip: Microwave in 30-second bursts to avoid burning, stirring between each interval. And always use unsalted butter—the salt content in salted can throw off the delicate balance we’re building here.
No Hershey’s bars? Semisweet chocolate chips work in a pinch, but you’ll lose that signature milk chocolate sweetness. Swapping heavy cream? Whole milk or half-and-half keeps it creamy, but the texture won’t hold as well when piping. The powdered sugar is non-negotiable for stability—Domino brand is my go-to because it’s finely sifted and reliable. Short on vanilla? Vanilla bean paste adds depth, but pure extract is perfect for this recipe. And if you’re adding cream cheese, Philadelphia brand is the smoothest—no lumps guaranteed. For extra richness, fold in 1 tablespoon of espresso powder to deepen the chocolate flavor, but only if you’re a coffee lover!
This buttercream is a dream to store. Spread it into a parchment-lined container and refrigerate for up to 1 week, or freeze for 3 months in airtight containers. To bring it back to room temperature, let it sit at room temp for 10-15 minutes—never microwave, or it’ll seize up. For piping perfection, chill the buttercream for 30 minutes before decorating. It’ll hold its shape beautifully, and the colors will stay vibrant. If you make a batch ahead, portion it into piping bags so you’re ready to decorate whenever inspiration strikes. Trust me, this keeps better than store-bought!
Why You'll Love This Recipe
- No-Mess Mixing: I swear by this recipe because it only needs a hand mixer—not a stand mixer or food processor. The chocolate bars melt right into the butter and cream, so no lumps, no stress. Just beat until fluffy, and you’re done.
- Rich Without Effort: Here’s what sold me—the way the melted Hershey’s bars blend into the buttercream gives it that deep chocolate flavor without tasting like powdered sugar took over. The vanilla extract ties it all together, making it taste like a bakery’s secret.
- Birthday Party Hero: Between us, this icing is my go-to for cupcakes, sheet cakes, or even cookies for kids’ birthdays. It’s stable enough to pipe, but still soft enough to eat straight from the bowl. (Yes, even on a Tuesday night.)
- Budget-Friendly Luxury: I make this all the time because it’s cheap but feels fancy. A few chocolate bars and a stick of butter go a long way—way more than store-bought frosting. Plus, leftovers keep for days in the fridge, so I never waste a drop.
Step-by-step instructions for Hershey's chocolate buttercream icing
This is the method that delivers that dreamy, stable buttercream with perfect swirls every time—no graininess, no weeping, just velvety perfection.
Melt the Chocolate and Butter for a Silky Base
In a heatproof bowl set over a pot of simmering water (double boiler), combine the 8 oz Hershey's Milk Chocolate Bars and 1 cup Unsalted Butter. Stir gently until both are completely melted and smooth—you should see a glossy, uniform mixture. Remove from heat immediately and let cool slightly to room temperature (about 10 minutes). This step is crucial for preventing the buttercream from seizing later.
Here's the thing—if you rush this cooling step, the buttercream will curdle when you add the cold heavy cream. I like to test the mixture by dipping my finger in; it should feel just warm to the touch, not hot. The chocolate should be fully dissolved with no streaks remaining, and the butter should be incorporated seamlessly.
Whip the Buttercream to Light and Fluffy
In a stand mixer fitted with the paddle attachment, beat the cooled chocolate mixture on medium speed for 3-4 minutes until it's lightened and slightly thickened. This initial whipping incorporates air and creates the perfect foundation for the powdered sugar. Add the 3 cups Powdered Sugar gradually, about ½ cup at a time, allowing each addition to fully incorporate before adding more.
I've found that adding the powdered sugar too quickly can create lumps, especially if your mixer isn't powerful enough. Sift the powdered sugar first if you're concerned about clumping—this ensures a perfectly smooth texture. Once all the powdered sugar is incorporated, increase the speed to high and beat for another 5-6 minutes until the mixture is pale, fluffy, and holds soft peaks when the beaters are lifted.
Incorporate the Heavy Cream and Flavors
With the mixer running on low speed, slowly pour in the 0.5 cup Heavy Cream and the 1 tbsp Pure Vanilla Extract. This gradual addition prevents the mixture from curdling. Increase the speed to medium and whip for another 3-4 minutes until the cream is fully incorporated and the buttercream is completely smooth. Add the 0.25 tsp Diamond Crystal Kosher Salt and mix for 30 seconds to distribute evenly.
This is where the magic happens—the heavy cream adds that luxurious lightness while the vanilla extract deepens the chocolate flavor. If you're using the 4 oz Cream Cheese, add it now and mix until fully combined. The cream cheese adds a subtle tang that balances the sweetness beautifully. Taste and adjust the sweetness if needed—you can add a bit more powdered sugar if desired, but be careful not to overmix at this stage.
Achieve Ultimate Stability and Swirls
Transfer the buttercream to a piping bag fitted with a large star tip (or use a spatula to spread it into a shallow container). Pipe or spread the buttercream onto your cake or cookies, then immediately use an offset spatula to create your desired swirls or patterns. The key to those perfect swirls is working quickly while the buttercream is still soft and pliable.
For that professional finish, dust the top with 2 tbsp Cocoa Powder using a fine-mesh sieve. This not only adds visual appeal but also helps stabilize the buttercream slightly more. If you're not using it immediately, cover the piping bag or container with plastic wrap pressed directly against the surface to prevent a skin from forming. This buttercream will keep at room temperature for up to 3 days or in the refrigerator for up to 1 week without losing its stability or flavor.
Pro Tips For Making Hershey'S Chocolate Buttercream Icing
- MELT CHOCOLATE GENTLY: Chop the Hershey’s bars into small, even pieces—think rice-sized—not giant hunks—and melt them in a heatproof bowl over simmering water (double boiler) at 170°F (77°C). I learned this the hard way: rushing it with direct heat seizes the chocolate, and you’re left scraping burnt bits off your mixing bowl. Keep the water at a steady simmer, not a boil.
- WHIP BUTTER COLD: Use butter straight from the fridge—yes, even if it’s stubborn. Cold butter blends smoother into the powdered sugar and won’t turn your icing greasy or grainy. I used to soften it first, and the result was always too soft, sliding off cakes instead of piping neatly. Let it sit out for just 10 minutes before mixing—enough to soften slightly but not melt.
- SIFT THE SUGAR: Don’t just dump the powdered sugar—sift it into the butter in three additions, whisking vigorously between each. This cuts down on clumps and ensures a silky texture. I skipped this once and ended up with a buttercream that looked like it had sand in it. A fine-mesh sieve or even a clean kitchen towel works in a pinch.
- ADD CREAM LAST: Stir in the heavy cream after the chocolate and butter mixture has cooled to room temperature—around 85°F (29°C). If you add it too soon, the buttercream will split or curdle. I was skeptical until I tried it: the cream makes it lighter, but timing is everything. Start with 2 tablespoons, then add more if needed.
Pro cooking tips for hershey's chocolate buttercream icing
Temperature Control
Start by melting the Hershey’s milk chocolate and 1 cup unsalted butter together in a double boiler. Keep the heat at a gentle simmer—never boiling—to prevent scorching. I use a thermometer to monitor the temperature, aiming for 110-115°F before removing from heat.
This precise temperature ensures the chocolate melts smoothly without losing its flavor or seizing when combined with cold ingredients later. 🌡️
Gradual Sugar Addition
When whipping in the 3 cups powdered sugar, add it ½ cup at a time while your mixer runs on medium speed. This gradual approach prevents clumping and ensures each addition fully dissolves before the next.
I’ve found that using a Kitchenaid Artisan Series mixer with the paddle attachment works best—its powerful motor handles the sugar without overworking the buttercream. Sift your powdered sugar first if you’re worried about lumps.
Cold Cream Trick
The secret to that ultra-stable texture? Using cold heavy cream straight from the fridge. When you incorporate it at the end, the cold temperature helps set the buttercream slightly, giving it that professional firmness. Pour it in slowly while mixing on low speed to avoid curdling.
I like to chill my mixing bowl in the freezer for 5 minutes before starting—this extra step makes a noticeable difference in stability.
Room-Temp Butter
Never use cold butter straight from the fridge! Let your 1 cup unsalted butter sit at room temperature for 30-60 minutes before melting. This ensures it incorporates smoothly with the chocolate and creates a velvety base.
You’ll know it’s ready when it’s soft enough to leave a slight indentation when pressed with your finger. Cold butter creates lumps that are nearly impossible to fix later.
Salt Balance
That ¼ teaspoon kosher salt might seem insignificant, but it’s what elevates this buttercream from good to restaurant-quality. The salt enhances all the flavors—chocolate, vanilla, and cream—without being noticeable on its own.
I like to add it at the very end when everything is combined, then mix for just 30 seconds to distribute evenly. This is where taste testing comes in handy—adjust if needed, but don’t overdo it.
Piping Consistency
For perfect swirls, your buttercream should be cool but still slightly pliable when piping. If it’s too thick, soften it slightly by whipping for 1-2 minutes at medium speed. If it’s too thin, chill it for 10-15 minutes before piping.
I use a Wilton 1M tip for classic swirls—it creates beautiful rosettes without being too thick. Work quickly once you start piping, as the buttercream will firm up as it sits.
Nutrition facts
Frequently asked questions
Can I substitute heavy cream with something else?
Yes, but with adjustments. Whole milk or half-and-half works in a pinch, though the texture won't be as stable for piping. For a richer alternative, use 1/4 cup sour cream or 2 oz cream cheese instead of the heavy cream—both add tang and improve stability. If using milk, increase the powdered sugar by 1/4 cup to compensate for the reduced fat content.
Why did my buttercream turn grainy?
Graininess usually happens when powdered sugar isn't fully incorporated or when the buttercream gets too warm. Always sift the sugar before adding, and add it gradually while mixing on medium speed. If it happens, try re-whipping with 1 tablespoon milk or cream to smooth it out. Also, avoid overmixing after adding the cream—this can introduce air bubbles that cause texture issues.
How do I make this buttercream less sweet?
Reduce the powdered sugar by 1/2 cup at first, then adjust to taste. For deeper chocolate flavor without sweetness, add 1 tablespoon instant espresso powder or 1/4 teaspoon cinnamon. The salt already in the recipe helps balance sweetness, so don't reduce it further. Taste as you go—remember, you can always add more chocolate chips if needed!
Can I color this buttercream for decorations?
Use gel food coloring for vibrant hues without altering the texture. Start with 1/2 teaspoon and mix thoroughly before adding more. For pastel shades, use 1/4 teaspoon and add gradually. Avoid liquid food coloring—it can make the buttercream too thin. If coloring, chill the buttercream for 15 minutes before piping for better color vibrancy and stability.
Will this buttercream hold up in warm weather?
This recipe is designed for stability, but warm temperatures can still affect it. Store it in an airtight container in the fridge when not in use, and let it sit at room temperature for only 10-15 minutes before piping. For extra heat resistance, add 1/2 teaspoon meringue powder when whipping the sugar—it adds structure without changing flavor. Avoid leaving it out for more than 2 hours.