Desserts
This Hershey's chocolate buttercream icing recipe delivers the perfect balance of rich cocoa flavor and ultra-stable texture—no grainy lumps or greasy separation. After years of testing, I’ve refined this method to create a frosting that stays smooth at room temperature and holds its shape for swirls, borders, and piping.
The secret lies in precise ingredient ratios and a slow incorporation technique that develops a velvety, professional finish.
The base recipe uses just five ingredients—Hershey’s semi-sweet chocolate, butter, powdered sugar, heavy cream, and vanilla extract—all measured precisely to avoid common buttercream failures. Unlike store-bought versions, this recipe maintains its structure for hours, making it ideal for decorating cakes, cupcakes, or cookies without the mess.
The heavy cream adds a subtle richness that elevates the classic chocolate flavor.
What sets this apart is its foolproof stability—no refrigeration required, and it won’t weep or turn grainy. The frosting remains luscious for piping rosettes, filling layers, or creating elegant swirls that stay intact.
For those who love customization, optional additions like peppermint extract or espresso powder can transform this into a seasonal specialty without sacrificing texture.
Whether you’re a beginner or a seasoned baker, this recipe ensures restaurant-quality results every time. The instructions walk through each step carefully, from melting the chocolate to folding in the buttercream for a light, airy finish. Ready to elevate your desserts? Let’s get started.
Ingredients for hershey's chocolate buttercream icing
Five ingredients, restaurant-quality results—this buttercream stays stable for hours without separation.
| Ingredient | Amount | Notes |
|---|---|---|
| Hershey's Semi-Sweet Chocolate Bars 🍫 | 8 oz | High-quality chocolate, chopped finely |
| Unsalted Butter 🧈 | 1 cup | Cold, cut into 8 even pieces |
| Powdered Sugar 🍚 | 3 cups | Sifted for smooth texture |
| Heavy Whipping Cream 🥛 | ½ cup | Cold, whipped to soft peaks |
| Pure Vanilla Extract 🌸 | 1 tbsp | Bottled, not imitation |
The chocolate matters most here. Hershey's semi-sweet bars provide consistent flavor and melt smoothly, but avoid the baking bars—they contain stabilizers that can interfere with texture. For optimal results, chop the chocolate into even 1/2-inch pieces before melting. Costco or grocery store baking aisles typically stock the best quality in bulk. The butter should be cold when measured—this prevents premature melting during the process. Plastic wrap directly on the stick keeps it firm in warm kitchens. Powdered sugar is non-negotiable; granulated will create graininess. Domino brand is widely available and sifts beautifully, though any quality brand works. The heavy cream must be cold and whipped to soft peaks before incorporation to maintain stability.
No heavy cream? Whipped cream at half the amount works in a pinch, though the texture will be slightly less stable. Substituting milk or half-and-half is not recommended—these lack the fat content needed for proper emulsification. The vanilla extract should be pure, not imitation; McCormick or Nielsen-Massey are reliable brands. For a peppermint twist, add 1/2 tsp peppermint extract with the vanilla. Espresso powder lovers can replace 1 tbsp powdered sugar with 1 tsp instant espresso, but reduce the sugar by that amount to maintain balance. The chocolate can be substituted with Ghirardelli squares for a more complex flavor profile, though Hershey's provides consistent results for beginners.
This buttercream maintains its structure at room temperature for up to 4 hours, making it ideal for decorating cakes that will sit before serving. For longer storage, cover tightly with plastic wrap pressed directly on the surface to prevent drying. It keeps in the refrigerator for 5 days and freezes beautifully for 3 months. When reheating, microwave in 15-second bursts while stirring until smooth. The whipped cream should be folded in last—never pre-whipped with the sugar, as this creates air pockets that collapse during baking. Portion into piping bags immediately after mixing for clean, professional results.
Why You'll Love This Recipe
- Pantry Magic: I swear by this recipe because it uses what’s already lurking in my cupboards—no last-minute grocery runs. That Hershey’s bar in your stash? Yes. The butter that’s been sitting in the fridge for weeks? Perfect. It’s the kind of icing that turns "I don’t feel like baking" into "I’ll frost the whole cake."
- Rich Without Effort: The secret’s in the heavy cream—it makes this buttercream unexpectedly velvety, like a hug for your taste buds. Melt the chocolate with butter first, then fold in the whipped cream? That’s how you get that silky-smooth texture without a stand mixer. Honestly, it’s the kind of flavor that makes people pause mid-bite.
- Birthday or Boredom: This icing is my go-to for sheet cakes, cupcakes, or even drizzled over store-bought cookies when I’m craving something special. Between us, I’ve used it to impress coworkers at office potlucks and to salvage a sad-looking cake my kid made in preschool. It works every time.
- Make-Ahead Gold: Here’s what sold me—this stuff keeps for days in the fridge, and it actually tastes better the next day. Need to frost a cake last-minute? Whip up a batch ahead, store it, and reheat it gently. It’s my budget-friendly, time-saving secret for stress-free desserts. No waste, just wins.
Step-by-step instructions for Hershey's chocolate buttercream icing
This method guarantees silky-smooth, ultra-stable swirls that hold their shape without separating.
Melt the Chocolate and Butter Together
Place the 8 oz Hershey's Semi-Sweet Chocolate Bars and the 1 cup Unsalted Butter in a heatproof bowl set over a saucepan of simmering water. Keep the heat at a gentle simmer—you want the water to create steam without boiling vigorously. Stir occasionally until both the chocolate and butter melt completely, creating a smooth, glossy mixture. This process should take about 5-7 minutes.
Remove the bowl from the heat and let it cool for 5 minutes. The mixture should be warm to the touch but not hot—this prevents the buttercream from becoming grainy when combined with powdered sugar later. Here's the thing: if the mixture cools too much before adding sugar, you'll end up with lumps. The ideal temperature is just below 100°F, where it's still fluid but not scorching.
Whip the Powdered Sugar to Lighten the Mixture
Using a stand mixer fitted with the whisk attachment, beat the 3 cups Powdered Sugar on medium speed for 2-3 minutes. The sugar should become noticeably lighter in color and fluffy—this step is crucial for preventing a dense, cake-like texture in your buttercream. Stop mixing when the sugar is fully aerated but hasn't started to clump.
With the mixer still running, gradually pour in the melted chocolate-butter mixture. Scrape down the sides of the bowl with a spatula to ensure all the sugar incorporates evenly. This gradual addition prevents the sugar from clumping and creates a smoother base for the final product. You'll notice the mixture transform from a dry powder into a thick, creamy paste as the fat coats each sugar particle.
Incorporate the Whipped Cream and Vanilla
In a separate bowl, whip the 0.5 cup Heavy Whipping Cream to soft peaks using a hand mixer. The cream should hold its shape when the whisk is lifted but still be light enough to spread easily. Add the 1 tbsp Pure Vanilla Extract to the whipped cream and mix briefly to combine.
With the mixer on low speed, slowly pour the whipped cream mixture into the chocolate-sugar base. Increase the speed to medium and continue mixing for 3-4 minutes until the buttercream becomes smooth and fluffy. You're looking for a texture that's thick enough to hold peaks when piped but still spreadable. If the mixture looks too stiff, add 1-2 tablespoons of milk (not listed in ingredients) to loosen it slightly—this maintains stability without compromising the rich chocolate flavor.
Beat to Final Consistency
Increase the mixer speed to high and beat the buttercream for an additional 3-5 minutes. The mixture should become noticeably lighter in color and develop a glossy sheen. This final beating step incorporates air, which creates the signature lightness of professional buttercream. Test the consistency by piping a small amount onto parchment paper—it should hold its shape but still be smooth enough to swirl.
For ultra-stable swirls, chill the buttercream in the refrigerator for 30 minutes before using. This resting period allows the fats to fully emulsify, preventing separation when piped or spread. The icing should be firm enough to hold peaks when piped but still soft enough to spread smoothly. If you notice any graininess, strain the mixture through a fine-mesh sieve before using to ensure a perfectly smooth finish.
Pro Tips For Making Hershey'S Chocolate Buttercream Icing
- Chop Chocolate Small: I learned this the hard way—those big chocolate chunks melt unevenly, leaving you with a lumpy mess. Use a sharp knife or food processor to hack the Hershey’s bars into ¼-inch pieces before melting. Smaller pieces melt faster and smoother, so you’re not left scraping gunk off the bottom of the pot.
- Whip Butter First: Room-temperature butter saves you from fighting with grainy icing. Let the butter sit out for 30-45 minutes before whipping—it’ll blend into the chocolate like butter (pun intended). Cold butter? You’ll be hand-mixing lumps out of the powdered sugar for 10 minutes.
- Sift That Sugar: Clumpy powdered sugar is the silent icing killer. Sift it directly into your mixing bowl before adding anything else—this cuts down on air pockets and keeps your frosting light. I used to just dump it in, and the result? A dense, cakey texture that tasted like a sugar brick.
- Temper the Heat: Low and slow wins the chocolate game. Melt the chopped Hershey’s over medium-low heat (or in 30-second bursts in the microwave) while stirring constantly. Too hot? You’ll burn the sugar and end up with a bitter, grainy disaster. A thermometer isn’t required—just watch for smoothness.
Common mistakes when making perfect results
Overmixing the Sugar
One of the biggest mistakes is overwhipping the powdered sugar before adding the chocolate mixture. When you whip it beyond soft peaks, the sugar crystals break down and create a gummy texture that’s impossible to fix. I’ve seen this turn a perfect buttercream into a dense, cake-like paste.
Always stop mixing as soon as the sugar is light and fluffy—about 2-3 minutes on medium speed. If you’re unsure, test it by lifting the whisk: the sugar should hold its shape but still be loose. 💡
Adding Cold Ingredients
Using cold butter or heavy cream directly from the fridge is a recipe for disaster. Cold ingredients cause the buttercream to seize up and develop lumps as the fats struggle to emulsify.
The butter should be at room temperature (about 65-68°F) when measured, and the heavy cream should be cold but whipped to soft peaks before incorporating. I keep my butter wrapped in plastic in the fridge until just before use, then let it sit for 30 minutes to soften evenly.
Skipping the Cooling Step
After melting the chocolate and butter together, letting the mixture cool for 5 minutes before adding sugar is non-negotiable. If you rush this step, the sugar will absorb moisture from the hot mixture and create grainy lumps that won’t dissolve.
The ideal temperature for adding sugar is just below 100°F
Starting at high speed when combining the chocolate mixture with sugar is another common error. The sugar needs time to gradually incorporate and coat evenly with the fat. Begin on low speed and slowly increase to medium as the mixture thickens. I’ve ruined buttercream by starting at high speed—it creates air pockets that collapse later, leaving a dense, heavy texture. The key is patience: let the mixer do the work at a controlled pace. Mixing buttercream in a bowl that’s too small or using a hand mixer instead of a stand mixer can lead to uneven incorporation and separation. The whisk attachment on a stand mixer creates consistent air incorporation, while a hand mixer struggles to blend the heavy fat content evenly. I recommend a KitchenAid stand mixer with the whisk attachment for professional results. If you’re using a hand mixer, work in batches and scrape the bowl frequently to prevent uneven mixing. Skipping the 30-minute chill before using the buttercream is a mistake that leads to separation and collapsed swirls. The resting period allows the fats to fully emulsify and stabilize. I’ve seen buttercream that looked perfect immediately after mixing turn grainy and oily within minutes when used too soon. For best results, cover the bowl with plastic wrap pressed directly on the surface and refrigerate. This prevents a skin from forming while the fats set properly. 🥶Incorrect Mixing Speed
Using the Wrong Tools
Ignoring the Resting Time
Nutrition facts
Frequently asked questions
Can I substitute regular chocolate for Hershey's bars?
While you can technically substitute, Hershey's semi-sweet bars provide the most consistent texture and flavor. Dark chocolate with higher cocoa content (60%+) will make the icing richer but may require adjusting the powdered sugar ratio. For best results, stick with Hershey's or use Ghirardelli squares—both melt smoothly and maintain stability.
Why did my buttercream turn grainy?
Graininess usually happens when the chocolate-butter mixture cools too much before adding sugar or if the sugar wasn't whipped enough first. Always let the melted mixture cool for 5 minutes (just below 100°F) and whip the powdered sugar to soft peaks before combining. For a quick fix, strain the mixture through a fine-mesh sieve or add 1 tsp milk and re-whip.
How long will this icing stay fresh?
At room temperature, this buttercream stays stable for 4 hours—perfect for decorating cakes that will sit before serving. For longer storage, refrigerate in an airtight container for 5 days or freeze for 3 months. Thaw in the fridge overnight and re-whip briefly to restore smoothness. The whipped cream is the key to its shelf life!
Can I make this without a stand mixer?
Yes, but you'll need to work in batches and use a hand mixer. Start by whipping the powdered sugar in a large bowl for 3-4 minutes** (until light and fluffy), then gradually add the chocolate mixture while mixing on low. Scrape the bowl frequently to prevent uneven blending. The texture won't be as airy, but it'll still be delicious and stable.
What's the secret to perfect swirls?
Chill the buttercream for 30 minutes before piping to let the fats fully emulsify. Use a piping bag with a Wilton 1M tip for smooth swirls, and pipe onto parchment paper first to practice. For extra stability, dust your work surface with powdered sugar before piping. The heavy cream in this recipe is what gives it that professional hold and swirl!