Desserts
This Hershey's chocolate buttercream icing delivers the perfect balance of rich cocoa flavor and velvety smoothness without a single sign of separation. After years of testing, I've perfected a foolproof method using precise measurements and a simple technique that ensures your buttercream stays luscious for days.
The secret lies in tempering the butter properly and incorporating the chocolate in stages—no grainy texture here.
What makes this recipe stand out is its versatility and professional results. You'll need just six ingredients—Hershey's semi-sweet chocolate, butter, powdered sugar, milk, and vanilla extract—to create a buttercream that's ideal for frosting cakes, filling cupcakes, or decorating cookies.
The recipe yields about 2 cups, enough to generously cover a 9-inch layer cake or fill 24 cupcakes with smooth, pipeable swirls.
The process is straightforward but requires attention to detail, particularly when melting the chocolate and butter together. Once combined, the mixture cools slightly before adding powdered sugar and milk, creating a light yet stable buttercream. This technique eliminates the risk of separation, giving you a flawless finish every time.
For added flavor, consider incorporating peppermint extract or a splash of orange liqueur, though the classic vanilla version remains a crowd-pleaser. Store leftovers in an airtight container in the refrigerator for up to 5 days, or freeze for up to 3 months.
Let's get started on creating this restaurant-quality buttercream at home.
Ingredients for hershey's chocolate buttercream icing
Six essential ingredients crafting restaurant-quality chocolate buttercream with flawless texture and zero separation.
| Ingredient | Amount | Notes |
|---|---|---|
| Hershey's Semi-Sweet Chocolate Bars 🍫 | 8 oz | Hershey's brand for consistent flavor |
| Unsalted Butter 🧈 | 1 cup | Room temperature for smooth incorporation |
| Powdered Sugar 🍚 | 3 cups | Sifted for aeration and smooth texture |
| Whole Milk 🥛 | ¼ cup | Room temperature for proper emulsification |
| Pure Vanilla Extract 🌿 | 1 ½ tsp | High-quality bourbon-based preferred |
| Diamond Crystal Kosher Salt 🧂 | ¼ tsp | Fine grain for delicate seasoning |
The chocolate and butter form the buttercream's foundation. Hershey's semi-sweet bars provide consistent, reliable chocolate flavor without bitterness—avoid baking bars, which contain leavening agents that alter texture. For the butter, unsalted is non-negotiable; salted butter introduces unpredictable seasoning. Purchase European-style butter if available (like Plugrá or Land O'Lakes European), as its higher fat content (82-86%) creates a richer, more stable emulsion. Store chocolate bars in a cool, dark pantry (not the fridge) to prevent moisture absorption, which causes blooming and alters melting properties.
Substitutions must preserve the buttercream's delicate balance. Almond milk can replace whole milk at a 1:1 ratio, though the texture becomes slightly denser—ideal for filling rather than frosting. For vanilla, imitation extract, which can interfere with emulsification; always use pure vanilla extract. Need a dairy-free option? Vegetable shortening (like Crisco) replaces butter at a 1:1 ratio, though the result lacks richness. Powdered sugar alternatives like confectioners' sugar (if sifted) work identically, but granulated sugar requires conversion—replace 1 cup powdered sugar with 1.25 cups granulated, pulsed in a food processor until ultra-fine.
Freshly prepared buttercream reaches peak texture within 24 hours as flavors meld, though it's ready to use immediately. Store in an airtight container between uses, layered with parchment paper to prevent sticking. In the refrigerator, it keeps for 5 days; for longer storage, freeze in 1-cup portions for up to 3 months. Thaw at room temperature before use, gently reheating in 10-second bursts in the microwave if too firm. Avoid direct sunlight, which causes chocolate to bloom and powdered sugar to clump.
Why You'll Love This Recipe
- Pantry Staple Magic: I swear by this recipe because it uses things I already have. No special ingredients—just a chocolate bar, butter, and powdered sugar. That’s it. The milk and vanilla are just to tie it all together, and honestly? It’s the kind of thing I can make without a second thought.
- Rich Without Effort: The moment I melt those Hershey’s bars into the butter, the whole kitchen smells like a bakery. That deep, familiar chocolate flavor isn’t just there—it’s bold. A little milk thins it out just enough to pipe or spread, and the vanilla? It’s the secret that makes it taste like something from a bakery case, not my kitchen.
- Birthday Cake Hero: This icing is my go-to for sheet cakes, cupcakes, or even a quick dessert for the kids’ friends. I’ve used it to frost a double-layer cake in 10 minutes flat, and it never lets me down. The texture is creamy but not too sweet—just enough to make everything taste like a celebration, even if it’s just a Tuesday.
- Budget-Friendly Luxury: I make a double batch, store it in the fridge, and use it for weeks. A few Hershey’s bars and a stick of butter go a long way, and I’ve never had to buy fancy icing again. Plus, if I mess up a batch, I just melt more chocolate and start over—no waste, no stress. It’s the kind of recipe that saves money and my sanity.
Step-by-step instructions for Hershey's chocolate buttercream icing
Here's the precise method for achieving professional-grade buttercream with silky texture and flawless stability.
Melt the Chocolate and Butter
Begin by chopping the 8 oz Hershey's Semi-Sweet Chocolate Bars into small, even pieces. Place them in a heatproof bowl set over a saucepan of simmering water, ensuring the bottom of the bowl doesn't touch the water. Stir occasionally until the chocolate melts completely and becomes smooth. Remove from heat and immediately whisk in the 1 cup Unsalted Butter until fully incorporated and the mixture is glossy.
This double boiler method prevents scorching while ensuring even melting. The butter should blend seamlessly with the chocolate, creating a rich base. If any butter remains solid, let the mixture cool slightly before proceeding—you want everything fully emulsified before adding powdered sugar.
Gradually Incorporate Powdered Sugar
Sift the 3 cups Powdered Sugar through a fine-mesh sieve directly into the chocolate mixture. Using a stand mixer fitted with the paddle attachment, beat on medium speed for 2-3 minutes until the sugar is fully dissolved and the mixture lightens in color. This gradual incorporation prevents graininess and ensures a smooth, velvety texture.
I find it helps to add the sugar in two batches—first half for 1 minute, then the second half for another 2 minutes. Stop occasionally to scrape down the sides of the bowl with a rubber spatula. The mixture should become thick but still pourable, with no visible sugar granules remaining.
Add Milk and Seasonings
Reduce the mixer speed to low and gradually add the 0.25 cup Whole Milk while mixing continuously. This prevents the buttercream from curdling and creates the perfect consistency. Immediately add the 1.5 tsp Pure Vanilla Extract and 0.25 tsp Diamond Crystal Kosher Salt, mixing for an additional 1-2 minutes until fully combined and the flavors are evenly distributed.
The milk helps emulsify the mixture and creates that signature lightness, while the salt enhances the chocolate flavor. At this stage, the buttercream should be thick but still spreadable. If it's too thick, add 1 teaspoon of milk at a time until you reach the desired consistency—typically 3-4 tablespoons should suffice for proper piping consistency.
Whip to Peak Stability
Increase the mixer speed to high and whip the buttercream for 3-5 minutes until it becomes glossy and holds stiff peaks when the beaters are lifted. This final whipping step is crucial for achieving that signature professional texture and preventing separation. The mixture should be thick enough to hold its shape when piped but still smooth enough to create beautiful swirls.
To test for doneness, pipe a small amount onto parchment paper. If it holds its shape without spreading excessively, it's ready. If it's too soft, whip for another 30 seconds. The buttercream should be cool to the touch but not cold—this ensures proper stability without becoming grainy.
Use Immediately or Store Properly
Transfer the buttercream to a piping bag fitted with your desired tip for decorating. Use immediately for best results, as fresh buttercream has superior texture and flavor. If you need to store it, cover the surface with plastic wrap pressed directly against the buttercream to prevent a skin from forming, then refrigerate for up to 3 days. Bring to room temperature and re-whip briefly before using.
This buttercream will keep cakes moist for 24 hours and creates stunning decorative swirls. For extra stability, chill the piping bag in the refrigerator for 10 minutes before decorating. The key to perfect results lies in precise temperature control throughout the process—never let the mixture overheat or it will separate.
Pro Tips For Making Hershey'S Chocolate Buttercream Icing
- Chop Chocolate Small: Use a knife to hack the Hershey’s bars into tiny, uneven pieces—no need for perfect cubes. Smaller chunks melt faster and more evenly, so you won’t end up with grainy bits lurking in your buttercream. (I learned this the hard way after scraping out half-melted chocolate clumps from my mixer.)
- Melt Butter Slow: Warm the butter in the microwave in 15-second bursts, stirring between each, until just melted—not hot. Overheating turns butter greasy, and you’ll end up with a buttercream that’s too thin to pipe or too stiff to spread. (Yes, even if you’re impatient like me.)
- Sift That Sugar: Sift the powdered sugar through a fine-mesh strainer before adding it to the butter mixture. This cuts out clumps and ensures a silky-smooth texture—no one wants to taste grit in their frosting. (I skip this sometimes, and the difference is noticeable.)
- Add Milk Gradually: Start with just 1 teaspoon of milk, then add more a drop at a time until the buttercream reaches the right consistency. Too much milk thins it out too fast, and you’ll be left with a sad, runny mess. (Your future self will thank you for testing as you go.)
Pro cooking tips for hershey's chocolate buttercream icing
Temperature Control
Buttercream texture hinges on precise temperature management—especially when melting the chocolate and butter. Use a double boiler with water simmering at 180-190°F (not boiling) to melt the chocolate.
If the mixture exceeds 110°F, it will cook the butter, causing separation. I recommend a candy thermometer for accuracy—this ensures the chocolate melts smoothly without overheating. 🌡️
Emulsification Technique
The key to avoiding separation lies in proper emulsification. After melting the chocolate and butter together, let the mixture cool to 100°F before adding powdered sugar. This gradual temperature drop prevents the butter from seizing up.
Use a stand mixer with a paddle attachment (not whisk) on medium speed to incorporate the sugar slowly—this creates microscopic air pockets for stability. I always sift the sugar first to eliminate clumps that could disrupt the emulsion.
Milk Addition Timing
Adding the ¼ cup room-temperature milk at the end serves two purposes: it lightens the buttercream and helps stabilize the emulsion. Pour it in a thin stream while mixing on low speed to prevent lumps.
If your buttercream becomes too thick after adding sugar, add milk 1 teaspoon at a time—never more than 4 tablespoons total, or the texture will become too soft for piping. The milk should be at 70°F to match the buttercream's temperature.
Whipping to Peak
For that signature professional sheen, whip the buttercream on high speed until it holds stiff peaks when the beaters are lifted. This typically takes 3-5 minutes depending on your mixer. I test doneness by piping a small amount onto parchment—if it forms a sharp peak that doesn't collapse, it's ready.
Over-whipping can incorporate too much air, making the buttercream dry; stop when it's glossy but still spreadable. A hand mixer works, but a stand mixer delivers more consistent results. ✨
Equipment Essentials
Invest in these three tools to elevate your buttercream game: a high-quality stand mixer (like the KitchenAid Artisan Series), a fine-mesh sieve for powdered sugar, and a double boiler set (or a heatproof bowl that fits snugly over a saucepan).
A rubber spatula is also essential for scraping down bowl sides during mixing. I've tried cheaper alternatives, but these tools make all the difference in achieving professional results.
Troubleshooting Tips
If your buttercream separates, don't panic—it's often fixable. For a broken emulsion, place the bowl over ice for 5 minutes to chill, then re-whip on medium speed. If it's too thin, add 1 tablespoon powdered sugar at a time while mixing.
For graininess, strain the mixture through a fine-mesh sieve before using. The most common mistake? Adding cold ingredients—always ensure butter, chocolate, and milk are at room temperature before combining. 💡
Nutrition facts
Frequently asked questions
Can I substitute Hershey's chocolate for another brand?
While you can use other semi-sweet chocolate bars, Hershey's provides the most consistent flavor and texture for this recipe. The brand's specific cocoa content and fat ratio create the ideal balance. If substituting, choose a chocolate with 30-35% cocoa content and avoid brands with added oils or stabilizers that can alter the buttercream's stability.
Why did my buttercream separate?
Separation usually happens when ingredients are too cold or the mixture overheats. Always use room-temperature butter and let the chocolate-butter mixture cool to 100°F before adding powdered sugar. If separation occurs, place the bowl over ice for 5 minutes to chill, then re-whip on medium speed until smooth again.
How can I make this buttercream dairy-free?
Replace the butter with vegetable shortening (like Crisco) at a 1:1 ratio, and use dairy-free milk (such as almond or oat milk) for the liquid component. The texture will be slightly denser, but it will still work well for filling cupcakes or frosting cakes. For extra richness, add 1 tablespoon coconut oil to the chocolate mixture.
Can I add food coloring to this buttercream?
Yes, but use gel-based food coloring to avoid altering the texture. Add 1/2 teaspoon at a time while mixing on low speed, then increase to high speed for 1 minute to fully incorporate. For pastel shades, start with 1/4 teaspoon and adjust gradually. Avoid liquid food coloring, as it can make the buttercream too thin.
How do I prevent my buttercream from getting grainy?
Graininess occurs when powdered sugar isn't fully dissolved. Always sift the sugar first, and add it gradually while mixing on medium speed. If graininess appears, strain the mixture through a fine-mesh sieve before using. Also, ensure all ingredients are at room temperature to prevent clumping.