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A close up of frosting cake with chocolate frosting and sprinkles
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5 from 6 votes

Chocolate Frosting

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!
Prep Time15 mins
Total Time15 mins
Course: Dessert
Cuisine: American
Calories: 3682kcal


  • 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


  • 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.


Calories: 3682kcal | Carbohydrates: 506g | Protein: 11g | Fat: 196g | Saturated Fat: 124g | Trans Fat: 7g | Cholesterol: 509mg | Sodium: 50mg | Potassium: 750mg | Fiber: 14g | Sugar: 472g | Vitamin A: 5893IU | Vitamin C: 1mg | Calcium: 126mg | Iron: 6mg