I know folks love a store-bought frosting because it just seems so easy to make. But you won’t believe how easy homemade Chocolate Frosting is to pull together. I use 5 ingredients, that’s it! Mix it up and you will make the simpliest yet most delish frosting ever. Just like my American Buttercream Frosting, but with a kick of cocoa making it super decadent.
This post may contain affiliate links. Read our disclosure policy.
How To Make Chocolate Frosting
- In the bowl of a stand mixer (or with a large bowl and a hand mixer), whip the butter until pale and very fluffy.
- Sift in the confectioner’s sugar one cup at a time, mixing until fully combined before adding another cup. Stop the mixer intermittently to scrape down the sides of the bowl.
- Add in the vanilla and, if necessary, the heavy cream. Only add the cream one tablespoon at a time!
- Whip the chocolate icing until light, fluffy, and fully combined. Refrigerate until ready to use, and re-whip if necessary.
Want to Save This Recipe, Boo?
I'll email this recipe to you, so you can come back to it later!
Chocolate Frosting Recipe
Learn how to make the perfect Chocolate Frosting recipe with this easy, 5-ingredient recipe! Creamy, fluffy, and full of chocolatey goodness, this icing is the best topping for cupcakes or layered cakes!
Want to Save This Recipe, Boo?
I’ll email this recipe to you, so you can come back to it later!
Servings: 12 servings
Ingredients
- 4 cup confectioner's sugar
- 1/2 cup cocoa powder
- 1 cup unsalted butter room temperature
- pinch of salt
- 1 tbsp vanilla extract
- 1 tbsp heavy cream up to 2 tbsp/as needed to thin the frosting to consistency you like
Instructions
- Sift together the confectioner’s sugar and cocoa powder to eliminate any clumps.
- In the bowl of your stand mixer, cream the room temperature butter and salt together at medium-low speed until smooth.
- Stop the mixer and scrape down the bowl and paddle. With the mixer on low speed, add the sifted sugar-cocoa mixture to the bowl a cup at a time. Once all sugar has been added, scrape down the bowl and paddle and whip the butter-sugar mixture on high for 3-4 minutes, or until light and fluffy.
- Stop the mixer and add the vanilla extract, and 1 tbsp of the heavy cream to the bowl. Whip the frosting on medium-high speed for 2 minutes, stopping the mixer after 1 minute to scrape down the bowl and paddle. If you want a looser frosting, add the remaining heavy cream to the bowl and blend it in at low speed.
- Once finished, your chocolate frosting will be a milk chocolatey color and will be light and fluffy in texture.
- You can store the frosting at room temperature until you’re ready to frost the cake, or covered in the refrigerator for up to 1 week.
Notes
This chocolate buttercream recipe will make enough for 24 cupcakes or a two-layered 8-9” cake. You can easily double or halve this recipe as needed.
Yes, this frosting can be made up to 4 days in advance. Store buttercream in an airtight container and refrigerate. When ready to use, bring the frosting back to room temperature and use a hand (or stand) mixer to whip it until light and fluffy again.
To Freeze: Store in an airtight freezer bag for up to 3 months. To use, defrost in the refrigerator overnight, then bring to room temperature before re-whipping.
Nutrition
Calories: 307kcal | Carbohydrates: 42g | Protein: 1g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 42mg | Sodium: 4mg | Potassium: 63mg | Fiber: 1g | Sugar: 39g | Vitamin A: 491IU | Vitamin C: 0.01mg | Calcium: 10mg | Iron: 1mg
Tried this Recipe? Tag me Today!Mention @GrandbabyCakes or tag #grandbabycakes!
Recipe Tips
- Use smooth, room temperature butter. The colder the butter, the harder it will be to incorporate air and get a fluffy frosting. So set the butter out for a while until it becomes room temp so the frosting won’t be clumpy.
- Sift both the cocoa powder and the powdered sugar. This will keep the frosting smooth.
- Use a high quality, Dutch-processed cocoa powder; it’ll have a deeper flavor and a gorgeous dark color.
- Add in Liquid Slowly! Slowly add 1 tablespoon at a time, too much liquid will make a runny frosting.
- Be patient! Allow the mixing process to continue on high for a few minutes! Mixing not only helps to fully combine the butter and sugar, but it also incorporates more air. Air makes for a lighter, fluffier texture!
pinterest 
facebook 
twitter 
email
I’ve been making your chocolate cupcakes on repeat. I used your vanilla buttercream frosting on my first batch and girl… it’s was amazing. This chocolate buttercream is equally as good! It just needed a little more heavy cream for me to get the piping consistency just right! Thank you for all 3 recipes!!
Ahh, I love hearing that! I’m so glad you’ve been enjoying both frostings and yes, a splash more cream is the perfect fix for piping. Thank you for trying all three recipes and sharing your results!
I used 3 tablespoons of heavy cream (could have used 1 more) but it was delicious!
Fantastic! So glad you enjoyed it and revised it based on your preferences.
This was creamy and really chocolaty, I used condensed milk with splashes of warm water since I didn’t have cream. Soo yummy
Oh that’s fantastic!!
Loved this recipe! Went perfect with the yellow cake! My family LOVED it!
My family LOVED this recipe! It went perfect with the yellow cake recipe.
Fabulous chocolate frosting! I love the consistency – it is just what I strive for when making mine. Great instructions, too!
I couldn’t believe how easy this chocolate frosting was to make!! We used it as a topping for cupcakes and it turned out great!
This frosting is creamy, chocolatey goodness. I will definitely be licking the spoon on this.
This is an amazing Chocolate Frosting! It’ll be my go to recipe from now on….fluffy and delicious!
This looks amazing – so rich and creamy! Definitely saving this to make next time I need a frosting!