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.
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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.
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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!
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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
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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!
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I Love it here. I use your recipes, and they are always a hit! I am Barbara Jean Gbaby!!!
Awe, thank you so much!!!
I follow you because your recipes are always are on good, and you are nice to look at. The Lord is good. Because I an Babara Jeans Gbaby! I am here to get your choc frosting recipe because I knew you had none!