Desserts
This Hershey's chocolate buttercream icing recipe delivers the ultra-smooth, pipeable perfection that turns simple cakes into showstoppers. The secret lies in precise ratios of butter, powdered sugar, and melted chocolate—no lumps, no graininess—just velvety swirls that hold their shape for flawless rosettes and borders.
After years of testing, I’ve perfected a method that ensures every batch comes out light yet stable, with the rich Hershey’s flavor you crave.
The process is straightforward but requires attention to detail: we’ll melt the chocolate properly, whip the butter to the right consistency, and gradually incorporate the powdered sugar to avoid a heavy texture.
This isn’t just any buttercream—it’s designed for decorating, with a firm yet creamy finish that pipes beautifully without collapsing. Professional bakers rely on this technique for its reliability, and now you can too.
What sets this recipe apart is its balance: sweet enough to satisfy chocolate lovers but not cloying, rich enough to taste decadent yet light enough to spread effortlessly. The icing holds its shape when piped, making it ideal for intricate designs, while still tasting luscious straight from the bowl.
Once you try this version, store-bought mixes won’t compare.
Store any leftovers in an airtight container in the refrigerator for up to 5 days, bringing it to room temperature before re-whipping. For even longer shelf life, freeze portions and thaw gently.
Whether you’re frosting a tiered cake or filling cupcakes, this buttercream will elevate every dessert with its professional-quality finish.
Ingredients for hershey's chocolate buttercream icing
Eight essential ingredients transform into velvety, pipeable perfection for decorating cakes.
| Ingredient | Amount | Notes |
|---|---|---|
| Hershey's Milk Chocolate Bars 🍫 | 8 oz | High-quality, semi-sweet |
| Unsalted Butter 🧈 | 1 cup | Room temperature, full-fat |
| Powdered Sugar 🍚 | 4 cups | Sifted for smooth texture |
| Heavy Whipping Cream 🥛 | ½ cup | Cold for whipping stability |
| Vanilla Extract 🌿 | 1 tsp | Pure, high-quality vanilla |
| Diamond Crystal Kosher Salt 🧂 | ¼ tsp | Fine grain for balance |
| Pure Vanilla Bean Paste 🍬 | ½ tsp | For enhanced vanilla flavor |
| Lemon Juice 🍋 | ½ tsp | Freshly squeezed for brightness |
The chocolate is non-negotiable—Hershey's Milk Chocolate Bars melt perfectly without bitterness. Grab the full-size bars from the grocery store's baking aisle, not the mini ones. For butter, unsalted is a must—the salt content in salted can alter the delicate balance. I always buy Land O'Lakes or Plugrá for consistent quality. The powdered sugar should be sifted before measuring to avoid lumps, and Domino or C&H brands are my go-tos. Heavy whipping cream needs to be cold when you whip it, so take it out of the fridge right before use.
No Hershey's bars? High-quality semi-sweet chocolate chips in the same quantity work, but melt them gently to avoid burning. Swap the vanilla extract for vanilla bean seeds scraped from a pod if you're feeling fancy. The vanilla bean paste adds depth without overpowering. Pure Madagascar vanilla is ideal, but imitation vanillafresh is best, but bottled works if you're in a hurry. For a lighter texture, some bakers use powdered sugar and cornstarch blend (like Betty Crocker's), but I've found the sifting method keeps it smoother.
This icing keeps beautifully—5 days in the fridge sealed tightly. For longer storage, freeze portions in airtight containers3 months. Thaw gently in the fridge before re-whipping. The buttercream thickens as it chills, so bring it to room temperature for 10-15 minutes before piping. A quick tip: add a splash of milk if it gets too thick during storage. Always taste before decorating—adjust sweetness with a touch more powdered sugar if needed.
Why You'll Love This Recipe
- Pantry Magic: I swear by this recipe because it uses ingredients I already have—no special trips to the store. Melted Hershey’s bars and softened butter blend into something velvety with just a hand mixer, and the powdered sugar cuts right in. Honestly, it’s the kind of dessert that feels like a hug when you’re too tired to bake from scratch.
- Rich Without Effort: The moment I taste this, I’m hooked—creamy, chocolate-forward, but not cloying. That heavy whipping cream lightens the buttercream just enough, while the vanilla extract adds a whisper of warmth. It’s the kind of flavor that makes people ask, “What’s in this?” before taking a second bite.
- Birthday or Boredom: This icing is my go-to for cupcakes, cake layers, or even drizzled over store-bought cookies. I’ve used it to impress at potlucks (no one guessed it was this easy) and to turn a sad Tuesday into a treat night. Between us, it’s the secret weapon for when you want to feel fancy without the fuss.
- Leftovers That Last: I always make extra because this stuff keeps for days in the fridge—no weird texture shifts, just smooth, spreadable perfection. And if I freeze it? Thaws like a dream for last-minute decorating. Plus, the Hershey’s bars are cheap, so I’m not breaking the bank for a dessert that tastes like a bakery’s. Win.
Instructions for Hershey's chocolate buttercream icing recipe
Here's the method for velvety-smooth buttercream that swirls beautifully and tastes like a chocolate dream.
Melt the Chocolate and Butter Together
Start by chopping the 8 oz Hershey's Milk Chocolate Bars into small, even pieces. Place them in a heatproof bowl set over a saucepan of simmering water, making sure the bottom of the bowl doesn't touch the water. This gentle heat method melts the chocolate evenly without scorching. While the chocolate melts, add the 1 cup Unsalted Butter to the same bowl and stir until both are completely smooth and combined.
You'll know it's ready when the mixture reaches about 110°F on a candy thermometer and looks glossy with no streaks. If any butter remains solid, return the bowl to the warm water for another 30 seconds to fully incorporate. Remove from heat immediately once melted—overheating can make the buttercream grainy later.
Whip the Powdered Sugar Mixture
In a separate large mixing bowl, combine the 4 cups Powdered Sugar, 0.5 cup Heavy Whipping Cream, 1 tsp Vanilla Extract, 0.25 tsp Diamond Crystal Kosher Salt, 0.5 tsp Pure Vanilla Bean Paste, and 0.5 tsp Lemon Juice. Use a hand mixer or stand mixer fitted with the whisk attachment to beat on medium-high speed for 3-4 minutes until completely smooth and fluffy.
The sugar mixture should look like thick, pale whipped cream with no gritty texture. This step is crucial for achieving that ultra-smooth final consistency. If you notice any lumps, sift the powdered sugar first before combining with other ingredients next time—this prevents air pockets that can make the icing grainy.
Gradually Combine the Mixtures
With the mixer running on low speed, very slowly pour the melted chocolate-butter mixture into the sugar mixture. This gradual addition prevents the buttercream from curdling. After all the chocolate mixture is incorporated, increase the speed to medium-high and beat for 3-5 minutes until completely smooth and fluffy.
You'll see the buttercream transform from a thick paste to light, airy, and glossy. The texture should be thick enough to hold peaks when the beaters are lifted but still spreadable. If it looks too stiff, add 1 teaspoon of the Heavy Whipping Cream at a time until you reach the desired consistency. For piping decorations, it should be smooth enough to flow through a pastry bag.
Chill and Adjust Consistency
Transfer the buttercream to a clean bowl and cover it tightly with plastic wrap, pressing the wrap directly onto the surface to prevent a skin from forming. Refrigerate for 30 minutes to allow the flavors to meld and the texture to stabilize. This chilling step is essential—it helps the buttercream develop its full richness and makes it easier to work with for decorating.
After chilling, give the buttercream one final mix with a spatula to ensure smoothness. If it's too thick for your needs, thin it with 1 teaspoon increments of the Heavy Whipping Cream. For a more intense chocolate flavor, you can add an additional 1 oz of melted chocolate. The icing should now be ready for spreading, piping, or swirling onto your cake—it will hold its shape beautifully while still being creamy on the palate.
Pro Tips For Making Hershey'S Chocolate Buttercream Icing
- MELT CHOCOLATE GENTLY: I learned this the hard way—dumping chopped Hershey’s bars into hot butter will seize the chocolate. Instead, melt the butter first (just until it softens), then lower the heat to a whisper and add the chocolate in small batches, stirring constantly. If it looks like it’s fighting you, take the pot off the heat for 10 seconds and let it relax.
- WHIP CREAM COLD: Heavy whipping cream straight from the fridge isn’t just "colder"—it’s actually the difference between fluffy and grainy buttercream. Skip the "let it sit out" step and pop the bowl and beaters in the freezer for 5 minutes first. Trust me, your icing will thank you when it pipes like silk instead of glops.
- SIFT THAT SUGAR: Powdered sugar clumps are the silent saboteur of smooth buttercream. Don’t just dump it—sift it directly into your butter mixture while mixing. Yes, it’s an extra 30 seconds, but it dissolves faster and leaves zero gritty surprises when you’re frosting cupcakes at 2 AM.
- SALT THE BUTTER: Unsalted butter needs a pinch of salt—about ¼ teaspoon per stick—even if the recipe doesn’t say it. I skipped this once and ended up with a subtly bland icing that tasted like a sugar rush with no payoff. Just a tiny bit makes the chocolate flavor pop.
Regional styles of hershey's chocolate buttercream icing
Classic American Buttercream
This is the foundation of American baking, where Hershey's chocolate takes center stage. The recipe you're making is a direct descendant of traditional American buttercream, but with a modern twist using high-quality chocolate.
In classic versions, bakers often used Hershey's Special Dark Chocolate for a richer flavor, but milk chocolate works beautifully here. The key is balancing the sweetness—American buttercream tends to be slightly sweeter than European versions, so I recommend tasting as you go. 🍫
British Chocolate Twist
Across the pond, British bakers elevate this icing by adding a touch of black tea infusion—just steep 1 tea bag in 2 tbsp hot water and let it cool before mixing into the powdered sugar. This subtle earthiness pairs perfectly with Hershey's chocolate, creating a sophisticated flavor profile.
For texture, some British recipes call for icing sugar (powdered sugar) and cornstarch blend (like Doves Farm), which gives a slightly lighter finish. The result is a buttercream that's still rich but with a refined elegance.
Swiss-Inspired Decadence
Swiss bakers take this buttercream to new heights by incorporating egg whites into the powdered sugar mixture before whipping. Here's how: whip 4 egg whites with 4 cups powdered sugar until stiff peaks form, then gently fold in the melted chocolate-butter mixture.
This creates an ultra-light, almost mousse-like texture that's perfect for delicate decorations. For extra flair, add 1 tbsp Swiss chocolate shavings on top before serving. The Swiss version holds its shape beautifully for intricate piping work. ✨
German Schokoladen Style
In Germany, this buttercream often appears as a filling for Schokoladenkuchen (German chocolate cake). The key difference? They use dark chocolate with a higher cocoa percentage (60-70%) and fold in 1 cup chopped pecans for texture.
For this Hershey's version, substitute Hershey's Special Dark Chocolate Bars and add 1 cup toasted pecan pieces at the very end. The result is a buttery, nutty-sweet icing that's perfect for layering in cakes or filling between cookies. 🌟
French Ganache Fusion
French pastry chefs often blend buttercream with ganache for extra richness. To adapt this recipe French-style, replace 0.5 cup heavy cream with 0.5 cup heavy cream + 2 oz chopped dark chocolate (melted together first). This creates a hybrid texture that's both smooth and slightly fudgy.
The French version works beautifully for macarons or éclairs, where you want that luxurious mouthfeel. For presentation, pipe through a Wilton 1M tip to create elegant rosettes. 💫
Modern Fusion Variations
For a contemporary twist, try adding espresso powder (1 tsp) to deepen the chocolate flavor or orange zest (1 tsp) for a citrusy brightness. Some bakers experiment with matcha powder (1 tsp) for a Japanese-inspired fusion that pairs surprisingly well with Hershey's chocolate.
For a spicy kick, add ½ tsp cayenne pepper or 1 tsp smoked paprika—this works surprisingly well with milk chocolate. The possibilities are endless when you start playing with regional flavor profiles! 🔥
Nutrition facts
Frequently asked questions
Why does my buttercream turn grainy?
Graininess usually happens when powdered sugar isn't sifted or when the buttercream is overheated. Always sift your powdered sugar before mixing, and never let the melted chocolate-butter mixture exceed 110°F. If it happens, whip in 1 teaspoon of heavy cream at a time until smooth again.
Can I make this buttercream without a mixer?
Yes! Use a sturdy whisk and strong arm—whip the powdered sugar mixture by hand for 8-10 minutes until smooth. For the chocolate-butter part, melt it in a double boiler first, then gradually fold it into the sugar mixture with a spatula. It'll take more effort, but the result will be just as creamy.
How do I fix buttercream that's too thin?
Add 1 tablespoon of powdered sugar at a time while mixing, then chill for 15 minutes to thicken. If it's still too runny, try adding 1 teaspoon of cornstarch mixed with 1 teaspoon water—this helps bind the mixture. For piping, thin consistency is better than thick!
What's the best way to store leftover buttercream?
Transfer to an airtight container and refrigerate for up to 5 days. For longer storage, freeze portions in 1-cup mason jars for up to 3 months. Thaw overnight in the fridge, then re-whip with a hand mixer until smooth. Avoid freezing in plastic wrap—it can absorb odors.
Can I use this buttercream for cupcakes instead of cakes?
This recipe works perfectly for cupcakes—pipe it directly onto cooled cupcakes or use it as filling between layers. For extra flair, add sprinkles or crushed cookies before the icing sets. The slightly firmer texture holds up well to cupcake decorating tools.